Scribd
Upload
102 views10 pages

Porchetta Ragu Recipe: Easy Italian Dish

This document provides a recipe for porchetta ragu, an Italian pork ragout inspired by the rolled pork dish porchetta. The recipe serves 6-8 people and takes 20 minutes of preparation time and 3 hours of cooking time. It involves browning diced pork shoulder and pork sausage in olive oil before simmering them in a sauce of onions, carrots, celery, garlic, fennel seeds, wine, herbs and tomatoes for over 2 hours. The finished ragu is mixed with cream and lemon zest before being served over rigatoni pasta with parmesan cheese. Reader comments praise the rich and luscious flavor of the dish.

Uploaded by

Savan Qilahs
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
102 views10 pages

Porchetta Ragu Recipe: Easy Italian Dish

This document provides a recipe for porchetta ragu, an Italian pork ragout inspired by the rolled pork dish porchetta. The recipe serves 6-8 people and takes 20 minutes of preparation time and 3 hours of cooking time. It involves browning diced pork shoulder and pork sausage in olive oil before simmering them in a sauce of onions, carrots, celery, garlic, fennel seeds, wine, herbs and tomatoes for over 2 hours. The finished ragu is mixed with cream and lemon zest before being served over rigatoni pasta with parmesan cheese. Reader comments praise the rich and luscious flavor of the dish.

Uploaded by

Savan Qilahs
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 10

Porchetta ragu

By 

 Esther Clark

A star rating of 4.7 out of 5.26 ratingsRate


16 comments
Magazine subscription – your first 5 issues for only £5!
 Preparation and cooking time
o Prep:20 mins
o Cook:3 hrs

 Easy

 Serves 6-8

Be inspired by the Italian rolled pork dish, porchetta. This ragu is ideal when you have guests
– leave it simmering whilst you entertain

 Freezable

Nutrition: Per serving (8)


Nutrient Unit

kcal 514

fat 21g

saturates 7g

carbs 49g

sugars 8g

fibre 6g

protein 27g

salt 0.5g
Ingredients
 2 tbsp olive oil
 800g pork shoulder, diced
 3 pork sausages
 1 onion, chopped
 1 carrot, chopped
 1 celery stick, chopped
 2 large garlic cloves, crushed
 2 tsp fennel seeds, crushed
 pinch of chilli flakes (optional)
 200ml white wine
 2 bay leaves
 2 rosemary sprigs, leaves picked and finely chopped
 ½ bunch of thyme
 100ml chicken stock
 3 tbsp tomato purée
 2 x 400g cans chopped tomatoes
 2 tbsp double cream
 1 lemon, zested
 ½ bunch of parsley, finely chopped
 500g rigatoni pasta
 grated parmesan, to serve

Method

 STEP 1

Heat half the oil in a large casserole over a medium-high heat, and fry the
diced pork for 5 mins, stirring often until browned. Transfer to a bowl using a
slotted spoon and set aside. Squeeze the sausagemeat from the skins into the
pan, and fry for 2-3 mins until browned. Scoop into the bowl with the diced
pork.

 STEP 2

Reduce the heat to low and fry the onion, carrot and celery for 5 mins in the
remaining oil. Add the garlic, fennel seeds and chilli flakes and fry for 1 min
more. Return the meat to the pan along with the wine. Bring to a simmer and
cook until the liquid has reduced by about half. Add the bay, rosemary,
thyme, stock, tomato purée and chopped tomatoes, and return to a simmer.
Season. Cover and cook over a low heat for 2 hrs 30 mins, or until the pork is
falling apart.

 STEP 3

Remove the lid, discard the bay and turn up the heat slightly. Simmer for 5-10
mins, or until slightly reduced, stirring often. Stir in the cream, lemon zest
and parsley. Season to taste.

 STEP 4
Cook the pasta following pack instructions. Toss with the ragu, and serve
sprinkled with parmesan.
Our Most Popular Alternative
Sausage ragu
ADVERTISEMENT
0 of 4 minutes, 9 secondsVolume 0%
03:33
00:03
04:09
ADVERTISEMENT
 
Recipe from Good Food Vegetarian Christmas, December 2020
Goes well with

Spiced pomegranate & orange glazed ham

A star rating of 3.4 out of 5.3 ratings

Easy almond mince pie puffs

A star rating of 4.8 out of 5.5 ratings


Pick & dip filo straws with feta, dates & sesame seeds

A star rating of 5 out of 5.2 ratings


Sponsored content
More from around the web
New in FashionWrap up warm with new-in wardrobe must-haves ✨ Shop new in
Advertisement
fashion at George.com now! 😍George

5 Healthy and Tasty Desserts

Advertisement Why milk in glass bottles is making a comebackMilk & More


Advertisement £1 For 3 Months: Subscribe Now. Limited Time OfferEnjoy Unlimited
Digital Access To The Times and The Sunday TimesThe Times

Advertisement Top doctor: simple tip flushes out years of digestive wasteGut Solution
Advertisement Netflix Cancels & Renews Another Rounds Of Great ShowsInvesting
Magazine

Advertisement Own A Barrel Of Whisky With Average Annual Returns of 8-


12%Whisky Partners
Easy midweek mealsBBC Good Food
Quick dinner recipesBBC Good Food
One-pot garlic chickenBBC Good Food
Comments, questions and tips (16)
Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars
out of 55 stars out of 5
Choose the type of message you'd like to post

Choose the type of message you'd like to post


CommentQuestionTip
Overall rating
A star rating of 4.7 out of 5.26 ratings
r_j_whitemhacIcgm
3 months ago
Be careful. I cooked this in a cast iron casserole and the bottom caught on the
lowest temperature. It felt during the cooking process that there wasn't enough
liquid (only 100ml of stock?) and after 2.5 hours it was pretty dry and needed
water adding before the cream and lemon. Not a massive… 

More
Reply
chowj138-e_piUc
1 year ago
Its Really Good

Reply
Cherylstrang
1 year ago
Fantastic. Enjoyed by all of the family.

Reply
MLCranford
1 year ago
Insanely luscious. I swapped the pork shoulder and sausage for the 850g of actual
porchetta (fully cooked/roasted) I had leftover. Everything else I followed to a T.
The porchetta fell apart as promised and wow. Will make this again.

Reply
Claire Willetts
1 year ago
Lovely, but my fussy children found it too lemony.

Reply
Show more (11)

You might also like