Ragù Di Maiale (Braised Pork Sauce)
<i>Ragù Di Maiale</i> (Braised Pork Sauce)
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  • 1 1/2 lbs (675 g) boneless pork shoulder, cut into cubes
  • 1 teaspoon (5 ml) coarsely ground black peppercorns
  • 1/2 teaspoon (22.5 ml) coarsely ground juniper berries
  • 1/3 cup (75 ml) olive oil
  • 3 green onions, finely chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon (15 ml) unbleached all-purpose flour
  • 1 cup (250 ml) white wine
  • 4 cups (1 litre) chicken broth
  • 1 bay leaf
  • 1 clove
  • 1/4 cup (60 ml) chopped flat-leaf parsley
  • 1 recipe cooked Pici (see recipe)
  • Salt
  • Preparation
  • In a bowl, combine meat with pepper and juniper berries.
  • In a large saucepan, brown meat, half at a time, in oil. Season with salt. Add green onions and garlic and cook for about 2 minutes. Sprinkle with flour and stir to coat the meat. Deglaze with wine, stir and cook until reduced by half.
  • Add broth, bay leaf and clove. Bring to a boil. Cover and simmer gently for about 2 hours or until meat is fork tender. Remove bay leaf and clove. With a potato masher, crush the meat to shred. Cook and reduce, uncovered, over medium heat for about 15 minutes. Add parsley and adjust seasoning.
  • Add pasta and toss gently to coat well. Add cooking water, if needed, and drizzle with olive oil.
  • Description
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