Rachel Roddy's Pork Ragu with Herbs: A Tuscan Delicacy
Imagine a bustling market in Testaccio, Rome, where a tantalizing aroma wafts through the air, capturing your attention. This is the story of a mouth-watering pork ragu crafted by chef Leonardo Cioni at his stall, Sicché Roba Toscana. But it's not just any ragu; it's a masterpiece that showcases the beauty of marbled pork and the magic of herbs.
The Secret Ingredient: Marbled Meat
The hero of this dish is capocollo, a cut from the upper part of the pig's shoulder, generously marbled with fat. This unique marbling is the key to a succulent ragu that can withstand and embrace the robust flavors of bay, sage, and rosemary. And here's where it gets interesting: Leo, the chef, opts for minced capocollo, creating a texture that's simply divine. A bold choice, but one that pays off!
A Versatile Ragu
This ragu is incredibly versatile. It pairs perfectly with potato gnocchi, as we discovered, but it's also a match made in heaven with fresh pappardelle. The recipe is straightforward, yet the result is a flavor explosion that will leave you wanting more.
Ingredients and Method
- 400g of pork mince (preferably from the neck, shoulder, or jowl for that marbling).
- Olive oil, onion, bay leaves, sage, rosemary, and salt for seasoning.
- Dry white wine, plum tomatoes, tomato concentrate, and warm water for simmering.
- Potato gnocchi or fresh pappardelle, and grated parmesan or grana padano for serving.
In a heavy-based pan, fry the pork mince in olive oil until it loses its pinkness. Add the onion, herbs, and a pinch of salt, cooking until the onion turns translucent. Pour in the white wine, then the tomatoes, concentrate, salt, and warm water. Simmer gently for two hours, stirring occasionally and adding water if needed. The result? A dense, succulent ragu with an oily glow.
Cook your chosen pasta, toss it with grated cheese, and serve with a generous portion of ragu. Top with more cheese if desired. This dish is a celebration of Tuscan flavors and a testament to the power of quality ingredients.
And this is the part most people miss: the simplicity of the recipe belies its complexity of flavors. It's a dish that will impress your guests and leave them wondering about your culinary secrets. So, will you give this Tuscan ragu a try? Share your thoughts and culinary adventures in the comments below!
