Equipment
Ingredients
Ragù Base
- 60 ml olive oil
- 450 g pork shoulder, cut into 1.5cm cubes
- 5 g kosher salt
- 2 g black pepper
- 225 g carrot, peeled and finely chopped
- 100 g yellow onion, diced
- 5 garlic, minced
- 33 g tomato paste
- 794 g canned tomatoes, crushed
- 1 rosemary, fresh sprig
- 2 fresh basil, sprigs
- 60 ml heavy cream
- 480 ml water
Serving
- cooked pasta or polenta
- parmesan, freshly grated
Nutrition (per serving)
Method
Preheat the oven to 230°C (450°F).
Season the pork cubes evenly with salt and pepper.
Heat 30ml of olive oil in a Dutch oven over medium heat.
Brown the pork in two batches for 3 minutes per batch until a crust forms.
Transfer the browned pork to a plate and set aside.
Lower the heat to medium-low and add 15ml oil, carrots, and onions to the pot.
Cook the vegetables for 3 minutes, stirring occasionally, until the onions soften.
Stir in the garlic, tomato paste, and the final 15ml of olive oil.
Return the pork and any resting juices back into the Dutch oven.
Add the crushed tomatoes, rosemary, basil, heavy cream, and 480ml water.
Increase the heat to high and bring the liquid to a boil.
Cover the pot and bake in the preheated oven for 75 minutes.
Remove the pot from the oven and discard the rosemary and basil sprigs.
Serve the ragù over pasta or polenta, topped with parmesan and fresh basil.
Chef's Notes
- Browning the pork in batches is essential to prevent steaming and ensure a proper sear.
- If using dried herbs, reduce the quantity by two-thirds.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Thaw overnight in the refrigerator before reheating.
Reheating: Simmer in a saucepan over medium-low heat, adding a splash of water if the sauce is too thick.
