Title: Ground Pork Ragu
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Ground Pork Ragu
When the oil is hot add the pestata and cook until it dries out and is light golden about 5 minutes. Oct 19 2020 With a base of soffrito diced onion and carrot in this case Chianti red wine a Parmigiano rind and aromatic rosemary this ragu is bursting with robust flavors of the Tuscan countryside.
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Jun 25 2018 As aromas start to release add the ground meat and seasonings.
Ground pork ragu. I used 34 mild sausage and 14 spicy sausage and chopped up a couple of sun dried tomatoes instead of the tomato paste. Until softened about 10 minutes. Apr 04 2012 In a Dutch oven or other heavy pot over medium heat warm the oil.
Add the fennel seed and pork and cook breaking up the meat with a wooden spoon until the meat colors slightly about 4 minutes. This recipe uses a combination of minced beef and minced pork. To a large Dutch oven over medium-high heat add the olive oil.
It is also a way to reduce the strong flavour and smell that you can get with pork sometimes. Add onions and continue. Feb 07 2018 The ragu was very good too.
We choose to use a combination of meat because we like the flavour. Break up the meat with a wooden spoon into small pieces. Its a great budget friendly family meal that is healthy and hearty.
In a large skillet over medium to medium high heat cook ground pork andor ground beef until no longer pink. Bring everything to a boil then reduce heat to a bubbling simmer. Reduce the heat to medium and cook until the pork releases its juices about 7 minutes.
Cook covered at this heat for at least two hours adjusting salt and pepper and stirring occasionally. Turned out really good. Add the ground pork and season with the salt and crushed red pepper.
Feb 07 2021 About This Ragu. Add the onion carrots and celery and saut. As meat starts to brown and release its fat add tomatoes olive oil wine and garlic if used.
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