Ragù Di Maiale (Braised Pork Sauce)

Name: Ragù Di Maiale (Braised Pork Sauce)
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Yield: 4 serving(s)
Ingredients: 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; Salt

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Preparation 20 min
Cooking 2 h 15 min
Servings 4
Freezes Yes

Nut-free
Lactose-free
Dairy-free
Egg-free

Ingredients

- 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
- 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.

Ragù Di Maiale (Braised Pork Sauce)

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Ingredients

Preparation

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