a simple tuscan pork ragu (with linguine)

To me, simple is always good.

If I can have simple in a pot and place that in the oven, so much the better!

Which then brings me to my recipe for the day – A Simple Tuscan Pork Ragu.

Well, I used minced pork, but you can always use minced beef or chicken. You can also change the spices – I used bay leaves, which made this a very simple ragu indeed, but if you do not have bay leaves, just throw in any herbs that you have sitting in your pantry. After all, the theme for the day is simplicity, and running around looking for bay leaves kind of defeats the purpose.

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A ragu is a fantastic thing to cook. Not only is it easy to put together – see this recipe for an Easy Slow Cooker Ragu I had shared a few months back – it is also very versatile. You can serve this with pasta, or rice (I guess a ragu is the Western equivalent of the Taiwanese Lu Rou Fan?) or even just a loaf of crusty bread.

Plus, it is tasty, and very kids-friendly. 

What more can one ask for, right?

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So let me show you how I cooked this very simple dish.

In a casserole, saute diced onion in some olive oil over medium heat until the onion is softened. Add the minced garlic and continue cooking for about a minute, or until the garlic is very lightly browned.

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Add the celery and carrots. 

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Cook this for about 2 minutes to wilt the celery and carrot. 

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Transfer this into a bowl and set aside.

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Add a little more olive oil into the same casserole. Cook the mince until brown. 

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Return the vegetables to the casserole. Stir to combine. 

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Pour the red wine into the casserole. I used a Cabernet Sauvignon, but you can also use a Merlot or Shiraz.

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Add the chopped tomatoes and tomato puree. Stir to mix.

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Add bay leaves, give everything a final stir, then cover and place this in the oven. Cook at 150°C for 2.5 hours.

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Once the ragu is cooked (and it will be at the end of 2.5 hours!), season with salt and loads of black pepper, and serve with the carb of your choice.

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How is that for an easy meal?

 

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A Simple Tuscan Pork Ragu (With Linguine)
Serves 6
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Ingredients
  1. 1 small onion, finely diced
  2. 4 stalks celery, finely chopped
  3. 2 carrots, grated
  4. 500g pork mince
  5. 200ml red wine, or low-sodium chicken stock
  6. 500g chopped tomato, or 250 chopped tomato and 250g tomato puree
  7. 6 bay leaves
  8. 500g linguine, or any pasta
  9. Salt, to taste
  10. Black pepper, to taste
  11. Parmesan cheese, grated
Instructions
  1. In a casserole, saute diced onion in some olive oil over medium heat until the onion is softened. Add the minced garlic and continue cooking for about a minute, or until the garlic is very lightly browned.
  2. Add the celery and carrots.
  3. Cook this for about 2 minutes to wilt the celery and carrot.
  4. Transfer this into a bowl and set aside.
  5. Add a little more olive oil into the same casserole. Cook the mince until brown.
  6. Return the vegetables to the casserole. Stir to combine.
  7. Pour the red wine into the casserole. I used a Cabernet Sauvignon, but you can also use a Merlot or Shiraz.
  8. Add the chopped tomatoes and tomato puree. Stir to mix.
  9. Add bay leaves, give everything a final stir, then cover and place this in the oven. Cook at 150°C for 2.5 hours.
  10. Once the ragu is cooked (and it will be at the end of 2.5 hours!), season with salt and loads of black pepper, and serve with the carb of your choice.
Notes
  1. If using pasta, take 2 minutes off the recommended cooking time.
Adapted from Plus Ate Six
Adapted from Plus Ate Six
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/



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