A Chicken in Every Crockpot!

Karen's Kitchen Adventures

Pork Ragu April 13, 2011

Filed under: Uncategorized — frappqueen @ 8:08 pm

Since you know I love that Rachel Ray, here’s one from her newest show…I forget, its something like “A Week in a Day”…where she thinks people should cook everything on Sunday and eat it all week. Well, I certainly don’t have 8 hours to devote to cooking on a Sunday, but I do like the idea of stretching foods to meet more than one meal. This pork ragu is awesome, and uses leftover pork for her Pork Tacos, which I did make, but didn’t photograph because I guess I was too busy eating them? Who knows! Either way, definitely make these two one week, they are both decently easy, and super delicious!

Pork Ragu

3 tablespoons extra-virgin olive oil
1 carrot, finely chopped
2 ribs celery from the heart with leafy tops, finely chopped
1 onion, finely chopped
3 to 4 cloves garlic, finely chopped
1 bay leaf
Salt and freshly ground black pepper
1/4 cup tomato paste
1 cup dry white wine, or medium bodied red
2 cups chicken stock
3/4 pound to 1 pound cooked shredded pork shoulder
Pinch ground cloves
2/3 cup milk
1 pound pappardelle pasta, cooked to al dente or 1 cup quick cooking polenta, cooked to package directions (I can never find this pasta: I used fettuccine!)
A handful finely chopped parsley leaves
Shredded Parmigiano-Reggiano, for topping or for more tang use grated Pecorino Romano

Method:

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.

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