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Pork and Tomato Ragu Recipe

June 6th, 2013 by alice  Tags: , , | Print This Post Print This Post


  1. 2tablespoonsolive oil
  2. 1 1/4lbs lean premium grademinced beef
  3. 1mediumpork rib rack
  4. 1teaspoonsugar
  5. 1teaspoonfennel seeds
  6. 1teaspoon choppedthyme leaves
  7. salt and pepper, to taste
  8. 1cup finely choppedonions
  9. 1cup finely choppedred capsicums
  10. 6clovesgarlic, minced
  11. 1/2cupdry white wine
  12. 3 (14 1/2 ounce)canswhole tomatoes, with juices,pureed in processor or blender
  13. 1 1/2tablespoons choppedoregano leaves
  14. 1 1/2tablespoons choppedfresh parsley leaves
  15. 1tablespoon choppedbasil leaves
  16. freshly gratedparmesan cheeseor romano cheese


  1. Put Oil and garlic in large pot and let stand cold for 10 to 15 minutes.
  2. Add sugar.
  3. Heat oil over medium-high heat.
  4. Add the mince and ribs.
  5. Break mince apart with a spoon.
  6. Add the fennel, thyme salt and pepper.
  7. Continue to sauté until lightly browned.
  8. Add the onions and red capicum.
  9. Sauté until the mince and ribs are browned and the vegetables are tender.
  10. Add the wine and deglaze the pan, scraping up all the browned bits.
  11. Turn heat down to a low heat.
  12. Add the tomatoes, oregano, parsley and basil.
  13. Stir well to combine.
  14. Cover for around 60 minutes, stirring occasionally.
  15. If you want to thicken the sauce, remove the lid and cook until the desired thickness.
  16. The sauce is a slow cookig sauce, so make sure the ribs are completely cooked before removing from heat.
  17. Cook fresh al dente Fettachine.
  18. Remove ribs.
  19. Toss pasta and sauce well over the heat for about 1 minute.
  20. Serve immediately, garnishing with cheese Serve ribs on the side or on top of dish.

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