Recipe of the Week: Three types of Pork Ragu

This week we are highlighting ground pork. I have come up with three recipes for different ragus using ground pork, each with a different flavour profile. Enjoy each tossed with your favourite pasta!

Spicy Pork and Fennel Ragu

Ingredients

2 tbsp                   fennel seed
2 tbsp                   olive oil
4                            cloves garlic, minced
1 tbsp                   dry chili flakes
2 lbs                      ground pork
to taste                salt and black pepper
1 tsp                     fennel pollen (optional)
3 cups                  tomato passata (puree)
2 tbsp                   fresh basil leaves, finely sliced (optional)

Method

1. Place the fennel seeds in a dry pan over a medium heat. Stir often until seeds are golden brown. Set aside.

2. Add the olive oil to a large sauce pot and place over medium heat. When shimmering, add the garlic and chili flakes and stir well. Sautee for a couple of minutes until the garlic turns translucent, then add the pork. Stir well, breaking up the meat with a wooden spoon. Season with salt and pepper and stir.

3. Add the fennel pollen (if using) and the toasted fennel seed. Add the tomato passata and stir well to incorporate. Simmer for at least 45 minutes, and up to 1.5 hours (the longer you simmer the sweeter the sauce will be). Once cooked, turn the heat off and add the basil (if using). Toss with your favourite cooked pasta and serve.


Pork and Mushroom Ragu with Milk

Ingredients

1 ½  lbs                 ground pork
1 ½ tsp                 salt, plus more to taste
½ tsp                    pepper, plus more to taste
pinch                   ground clove
pinch                   ground nutmeg
2 tbsp                   olive oil
3 tbsp                  white wine
1 ½  cup              chicken stock
1 ½ cup               milk
½ lb                      oyster mushrooms, torn into strips
1 cup                   frozen peas
1 tbsp                  butter
2 tbsp                  Parmigiano Reggiano, grated, plus more to top the pasta
1 tbsp                  Italian parsley, chopped

Method

1. In a work bowl, mix the ground pork with the 1 ½ tsp salt, the ½ tsp pepper, the clove, the nutmeg, and the white wine. Add the olive oil to a saucepan over a medium heat and add the seasoned pork. Cook the pork, stirring constantly, for ten minutes or until the meat is slightly browned.

2. Add the stock and the milk and reduce the heat to low. Bring to a low simmer and cook, uncovered, for 30 minutes or until the liquid has reduced by just over half. The ragu should be saucy, not soupy or completely dried out. If the liquid evaporates too much, add in a little extra stock.

3. Add the mushrooms and the frozen peas to the ragu and simmer for an additional 5 minutes, or until the peas are completely defrosted. Turn the heat off and add the butter, Parmigiano, and parsley to the pan, stirring vigorously to emulsify. Season to taste with the salt and pepper, toss with your favourite cooked pasta, and serve.

Pork and Scallion Ragu with Tahini

Ingredients

2 tbsp                   olive oil
2 lbs                     ground pork
1 tbsp                   minced garlic
1 tbsp                   minced ginger
to taste                salt and black pepper
2 cups                  chicken stock
1 cup                    tahini
1.5 cups               sliced scallion (green onion)
1 tbsp                   lemon juice
2 tbsp                   toasted sesame seeds (optional)

Method

1. Heat the oil in a large sauce pot over medium heat. When shimmering, add the garlic and ginger and stir until fragrant and translucent, about 2 minutes. Add the ground pork and stir well to break up. Season with the salt and pepper.

2. Once the pork is fully cooked, add the chicken stock and stir well. Simmer for 45 minutes. If the pork ragu gets too dry, add more chicken stock – you want the ragu to be quite wet. After the pork is cooked, add the tahini and scallions and stir well. Cook for a few minutes, stirring well to emulsify everything. Add hot starchy pasta cooking water to help smooth out the sauce (the finished sauce should be smooth and creamy).

3. Add the lemon juice and add salt and pepper if necessary and stir well. Toss with your favourite cooked pasta and serve. If using, sprinkle each dish with toasted sesame seeds.