Ragù With Pork Ribs Sausage And Pancetta Recipes

Steps:

• Heat olive oil and butter in a large pan over medium heat. Add onion, carrot, celery, and pancetta. Cook for around 10 minutes until the onions start to look translucent.
• Add the minced meats and brown all over, ensure the meat is fully broken up and no large chunks remain.
• Add salt and pepper to taste. Increase the heat, add the wine, and allow to evaporate for around 2-3 minutes.
• In a large jug, dilute the tomato puree into the chicken stock and add to the pan, stir well.
• Reduce to a low heat, then cover and simmer for 2 hours. Check from time to time to ensure the sauce is not drying out. If this occurs, add a small amount of stock.
• Cook desired pasta and toss in the bolognese.
• Top with parmesan cheese and serve.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F.
• In a large heavy braising pot, over medium heat cook pancetta until crispy and golden. Remove to a paper-towel lined plate to drain. Add the spareribs to the pancetta fat and brown well on both sides.
• Remove ribs to a baking sheet and bake until tender, about 1 1/2 hours. Add the sausage to the pot and brown both sides. Add the peppers, onion and garlic. Cook until translucent, then deglaze with wine. Simmer for a couple of minutes, then add tomatoes. Bring back to a simmer, and add the cooked pork ribs, parsley, basil, chili flakes and salt and pepper, to taste.
• Simmer on low to medium heat, covered, for another 1 1/2 hours.
• Serve over pasta, and garnish with pancetta, green onions and Parmesan.

Steps:

• If the pork is on the bone, cut it into pieces. If it is boneless, cut into large chunks (about 1 1/2 inches) that are about the same size. Season the pork all over with salt and pepper to taste. Toss with parsley.
• Chop together the onions, garlic and pancetta until they are finely minced but not pasty. May use a meat grinder or food processor.
• Heat the olive oil in a large casserole, preferably earthenware or cast iron, over low heat. Add the pancetta mixture and stir to combine. Scatter the pork pieces over the pancetta mixture, cover and cook very slowly. After about 30 minutes, give the mixture a stir, replace the lid and continue cooking until the onions have begun to color, about 30 minutes more. The meat won't brown.
• Add the red wine and increase the heat so the liquid just comes to a simmer. Cook uncovered, stirring occasionally, until most of the liquid has evaporated, about 2 hours.
• Raise the heat to medium, add the tomato paste, half at a time, and cook, stirring constantly, until the paste mixes in and becomes dark brown. Season to taste with salt.
• Add the chopped tomatoes and one-fourth cup water, reduce heat to low, cover and cook another hour, stirring occasionally and adding water from time to time to keep the sauce somewhat liquid. Keep an eye on it; if the sauce gets too thick, it will tend to scorch toward the center of the pan. Just add a little more water and keep cooking. You may add as much as three-fourths cup in all, depending on the heat. Iuse a heat diffuser plate beneath my pot or bake in the oven in Dutch oven to avoid the scorching problem.
• When the pork is tender enough that it starts to shred when stirred, after about 30 minutes, add the sausage and continue cooking the sauce for another 30 minutes or more. Season with salt and pepper to taste. The sauce should be very dark red, shiny and thick, almost sticky. If the meat has slipped from the bones, remove the bones before serving.

Steps:

• Heat the olive oil in a large, heavy pot. Take care not to overheat or burn the oil. Sprinkle the chuck and pork liberally with salt and pepper. Once the oil is hot, drop in the meat and sear until brown on all sides. Remove the meat and set aside.
• Add the tomatoes along with the juices from the cans. Lower the heat and slowly cook the tomatoes, breaking up into small pieces using a large spoon. Continue to cut the large pieces as the tomatoes cook; cutting them will become easier. Peel the garlic and remove the ends. Crush with the blade of a large chef's knife and drop into the sauce. Don't worry about the garlic pieces being too large; they, too, will break down as they cook. Return the meat to the sauce and continue cooking until the sauce has a chunky, but uniform consistency, 2 to 3 hours.
• Add the tomato paste, 1/2 can at a time, to somewhat thicken the sauce. Simmer until desired consistency, and then stir in the basil and cook for another few minutes before serving over hot pasta (any shape will do!). This is a fresh, but hearty sauce, and every serving should have a small piece of meat served on the plate. Garnish with your favorite grated cheese and enjoy.

Steps:

• Heat a Dutch oven or other heavy pot over medium-high heat. Add the extra-virgin olive oil, 3 turns of the pan, then add the carrots, celery, onions and garlic. Stir in the bay leaf and season with salt and pepper, to taste. Cook the vegetables until soft, about 5 to 6 minutes. Add the tomato paste and stir for 1 minute, then add the wine and cook for another minute. Stir in the stock and bring sauce to a simmer. Add the pork and season with a pinch of ground cloves. When the sauce returns to a simmer add the milk and reduce the heat to low. Let the sauce mellow while you bring the water to boil for the pasta or polenta. Sauce may be made ahead and reheated over medium-low heat. Add a splash of stock or water to thin the sauce, if necessary. Serve the sauce tossed with pasta ribbons or atop creamy bowls of polenta and garnish with lots of cheese and parsley.

Steps:

• Make tomato sauce:
• Pulse tomatoes with juice (1 can at a time) in a blender until almost smooth.
• Heat oil in a wide 10-to 12-quarts heavy pot over medium-high heat until it shimmers, then sauté onion until golden, about 6 minutes. Add garlic and sauté 1 minute.
• Add tomato purée, bay leaf, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 40 to 45 minutes. Discard bay leaf.
• Make braciole while sauce simmers:
• Stir together garlic, parsley, cheese, and pancetta.
• Pound top round to 1/8 inch thick between 2 sheets of plastic wrap with a rolling pin or meat pounder. Spoon parsley mixture evenly over beef cutlets (about 3 tablespoons each). Starting with a short side, roll up cutlets and tie at each end with string to make braciole.
• Make meatballs:
• Form reserved meatball mixture into balls (about 16), using a 1/4-cup measure.
• Cook meats:
• Heat 2 tablespoons olive oil in a 12-inch heavy skillet over medium heat until it shimmers. Season braciole with 1/2 teaspoon salt and 1/4 teaspoon pepper (total) and brown well in 2 batches, turning, about 6 minutes per batch. Transfer to a large shallow pan.
• Add 2 tablespoons oil to skillet and brown sausage in 2 batches, turning, about 6 minutes per batch. Transfer to pan with braciole.
• Pat pork shoulder dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 2 tablespoons oil to skillet and brown pork shoulder all over, about 5 minutes. Transfer to pan.
• Pat pork ribs dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add remaining 2 tablespoons oil to skillet and brown ribs well in 2 batches, turning, about 6 minutes per batch. Transfer to pan.
• Heat reserved oil from polpette in skillet over medium heat until it shimmers. Fry meatballs in 2 batches (do not crowd), turning occasionally, until well browned, about 6 minutes per batch. Transfer to paper towels using a slotted spoon. (Discard oil.)
• Finish ragù:
• Return sauce to a simmer and carefully add all meats and juices. Simmer, partially covered, gently stirring occasionally (do not break up meatballs), until all meats are tender, about 2 1/4 hours.
• Transfer meats with tongs to a large platter. Serve with fettuccine and remaining sauce.

Steps:

• Peel the garlic cloves, cut in half lengthways and remove the green shoot at the centre. Gently warm the garlic and oil in a large frying pan (big enough to toss the pasta in later). As it starts to colour, take off the heat and let the garlic infuse for 5 minutes, then discard it.
• Tip the onion and celery into the garlic scented oil, sprinkle with a little salt and return to a gentle heat. Let them soften, without colouring, for 8-10 minutes. They should sweat rather than fry, so if you hear sizzling add water, a tablespoon at a time.
• Add the pancetta and cook for another 6minutes, adding water as before. Stir in the pork and turn the heat up. Don't colour the meat too much and avoid breaking it up. Add the wine and let it evaporate, then season. Pour in 200ml/7fl oz water, cover and simmer for 20-25 minutes. Mix in a little water if the mixture gets too dry.
• While the ragù is cooking, put a pan with plenty of water on to boil. Grate the Parmesan and the zest from the lemon.
• When the water is at a rolling boil add 2 tsp salt, then the pasta. Partly cover, bring back to the boil, give it a good stir and reduce the heat so the water boils gently. Taste the pasta 2 minutes before the timing on the packet - remember it will keep cooking while it is tossed with the ragù.
• Drain the pasta, reserving some pasta water. Immediately transfer the pasta to the frying pan and toss well over a low heat. Tip in the parmesan and toss well. Add pasta water to dilute, or extra cheese to absorb excess liquid, and mix again.
• Toss in the lemon zest and parsley. Serve immediately.