Italian Pork Ragu Recipe
Pasta is what is for Dinner!
Adapted from Linda's Kitchen
What could be better on a cold winter night but Pork Neck Ragu? While the pork neck bones cook in Marina’s Italian Tomato Sauce, they release their marrow, giving the ragu a deep rich flavor.
I adapted Linda Hanks recipe for Gnocchi with Pork Neck Ragu. Linda writes a beautiful blog called Linda’s Italian Table. Wonderful recipes and so many stories from her Italian family!!
5 lbs of Circle B Ranch pork bones
1/4 lb. of Circle B Ranch Hickory Smoked bacon cut into lardons
1 Sweet Onion
3 Cloves of Garlic.
1 stalk of Celery (optional)
1 cup of red wine
1 tblsp Balsamic Vineger
2 tblsp of olive oil
2 jars of Marina’s Tomato Sauce
a little of sugar
Handful of basil and parsley
Saute the bacon until browned.
Finely chop the onion, carrots and garlic, add to your pan that you have added 2 tablespoons of Extra Virgin Olive Oil.
Add the diced vegetable to the pan and saute until the onion, carrot and garlic are translucent.
After you have sautéed the mirepoix, add the Pork Neck Bones and brown on both sides. If you need to, brown pork neck bones in two batches.
.Remove the pork from the pan and add a tablespoon of balsamic vinegar. Reduce the balsamic vinegar and then add 1 cup of red wine (please use a good one such as a Chianti) and reduce by half (1/2).After the wine has reduced, add the pork necks back into the pan and coat the necks with the red wine that is in the bottom of the pan.
Add 2 jars of Marina’s Tomato Sauce, a little of sugar and a handful of basil and parsley. Bring the sauce to a boil and lower to a simmer. The longer you cook the sauce deeper the flavor it will have.
Cook the sauce for 2-3 hours. After the pork necks have cooked for 2-3 hours, you can take the bones out of the sauce. Pull the bones off the bones and return the meat to the pot
Cook a pound of rigatoni and serve it with the sauce. Sprinkle with Parmesan Cheese add a handful of chiffonade of basil. Bon Appetito!