Chunky Pork & Parmesan Ragu
Created by ImPat on July 6, 2019
- Servings: 4-6
- Prep Time: 15m
- Cook Time: 135m
- Recipe #32893
Ingredients
- 750 grams pork shoulder (cubed)
- 100 grams salami, sliced (Calabrese salami specified)
- 2 tablespoons olive oil (extra virgin)
- 1 leek, chopped
- 2 sticks celery, chopped
- 4 garlic cloves, minced
- 1 bunch thyme, finely chopped
- 2 tablespoons tomato paste
- 500 ml beef stock (2 cups)
- Parmesan rind (1 rind)
- Sea salt flakes, to season
- Freshly ground black pepper, to season
- TO SERVE:-
- Polenta
- Spinach
- Walnuts
How to Make
-
Step 1: Put a large heavy based saucepan over moderate heat and fry pork and salami in extra virgin olive oil for 5 minutes until browned and then add leek, celery, garlic and thyme and then cook for a further 10 minutes, stirring often.
-
Step 2: Add tomato paste, cooking until it begins sticking to the bottom of the saucepan, then pour in stock and add the rind, reduce heat to low, then season.
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Step 3: Fit the pan with a lid and simmer for 2 hours until pork is tender.
-
Step 4: Serve with polenta, wiltd spinach and walnuts.
Nutritional Facts
- Serving Size: 1 (423.6 g)
- Calories 485.4
- Total Fat - 29.5 g
- Saturated Fat - 8.8 g
- Cholesterol - 145.4 mg
- Sodium - 1515.5 mg
- Total Carbohydrate - 7.2 g
- Dietary Fiber - 1.4 g
- Sugars - 2.2 g
- Protein - 46.1 g
- Calcium - 77.5 mg
- Iron - 3.9 mg
- Vitamin C - 8.5 mg
- Thiamin - 1.9 mg