We just got back from Northern California. Well, no, we didn't just get back. We got back weeks ago, but life seemed to take over and my silly little mom-blog took a back-burner. But, now, I want to be back. I want to be back better than ever. So, I am opening with the above pictured Pork Ragu that I made for some friends while crashing in lovely Noe Valley. It's a version of Chris Cosentino's ragu of Incanto, my favorite Italian restaurant in San Francisco.It's not particularly summery, but it's been so god-damned rainy, why not? Plus, it's cheap. Take your time both cooking and eating it. It's delish. I recommend serving over homemade pappardelle and topping with finely grated Grano Padano.
Pork Ragu
2 pounds ground pork shoulder
1/2 pound pancetta, finely chopped
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil, plus more to drizzle
1 medium yellow onion, finely chopped
2 cloves garlic, cut into slivers
2 celery stalks, finely chopped
2 heads fennel, finely chopped
1 large carrot, finely chopped
1 teaspoon fresh thyme, chopped
2 tablespoons tomato paste
1 cup red wine, like Sangiovese
1 (28-ounce) can peeled whole San Marzano tomatoes and their juices
2 bay leaves
1 tablespoon roughly chopped parsley
1 teaspoon fresh oregano, finely chopped
Ravioli or rigatoni, cooked to al dente
Grated Parmesan cheese.
2. In a large saucepan heat the olive oil over medium heat. When hot, add the onion, garlic, celery, fennel, carrot, thyme and 2 large pinches of salt. Cook until soft, about 5 minutes. Stir in the tomato paste and cook for 3 minutes more. Add the ground meat and brown over medium heat, stirring occasionally, for about 20 minutes. Deglaze the pan with red wine and cook at a lively simmer to reduce the wine, about 5 minutes. Crush the tomatoes with your hands and add them and the bay leaves. Simmer for 2 hours. Season to taste with salt and black pepper.
