Cooking Recipes - Pork Ragu Recipe

  
 

Main Courses Recipes - Pork Ragu Recipe

Ingredients

  • 15g/1/2oz dried porcini mushrooms

  • 225g/8oz boneless beef chuck (trimmed of all fat)

  • 225g/8oz lean, boneless pork (trimmed of all fat)

  • 50g/2oz butter

  • 3 shallots (chopped)

  • 1 celery stick (finely chopped)

  • 1 carrot (finely chopped)

  • 2 tablespoons chopped fresh parsley

  • 1 tablespoon flour

  • 175ml/6fl oz beef stock

  • 150ml/1/4pt dry white wine

  • Salt and pepper

Serves 4

Method:

  1. Soak the porcini mushrooms in 250ml/9fl oz warm water for 30 minutes. Cut the beef and pork into 1cm/1/2in dice.

  2. Drain the porcini, reserving the liquid. Squeeze the water out of the porcini and chop. Strain the liquid.

  3. Melt the butter in a large pan over a medium-low heat. Add the shallots, celery, carrot and porcini mushrooms. Increase the heat to medium and sauté for about 5 minutes, or until lightly colored. Stir in the parsley.

  4. Reduce the heat and add the meat. Brown it lightly on all sides. Stir in the flour, pour in the porcini liquid, meat broth and wine, and season with salt and pepper.

  5. Stir, cover and simmer for about 2 1/2 to 3 hours, stirring occasionally, until the meat begins to disintegrate and the sauce thickens. Serve hot with fresh pasta.