White Ragu Pasta

• servings: 8-10

Ingredients

4 tbsp (50 g) olive oil

1 Trader Joe’s mirepoix, finely chopped

4 garlic cloves, minced

Salt

Ground black pepper

1 tsp red-pepper flakes

2 lb (910 g) ground pork

1/2 c (120 g) apple cider vinegar or dry white wine

2 c (470 g) chicken broth

1 c (240 g) milk

2 bay leaves

Water as needed

1/2 c (120 g) to 1 c (240 g) heavy cream

2 lbs (910 g) dried pasta

optional: 1/2 c (50 g) finely grated Parmesan to serve

Directions

Add 4 tbsp olive oil to the large Dutch oven over high heat.

Chop up the onion, carrot, celery.

Chop up garlic.

Add veggies into the pot.

Season well with 1/2 tsp salt, black pepper, and 1 tsp red pepper flakes.

Cook, stirring occasionally, for 10 minutes until vegetables are lightly browned all over.

Scoop the vegetables into a big white bowl.

Add only 1 lb of the ground pork.

Do not disturb for 4-5 minutes.

Flip over and then scrape off the cooked layer.

Chop up the layer and cook, scooping out cooked pieces into veggie bowl.

Repeat as necessary.

Season with 1/4 tsp salt and pepper.

Cook until browned.

Repeat with the other lb of pork.

In the meantime, measure out your acid in 1/2 c measuring spoon.

Add chicken broth, milk, and bay leaves to veggie bowl.

Add the apple cider/wine and deglaze.

Cook until the liquid disappears.

Add the vegetables/pork back in.

Add the broth, milk, and bay leaf and bring to a boil.

Reduce the heat to a medium-low simmer. Keep the lid off.

For the next 60-90 minutes, check in on the sauce occasionally. Add more water if needed to keep it loose, but not enough to submerge the meat.

Sauce is done when meat tastes tender, buttery, and rich. Do not add more salt!

Skim fat off.

In the meantime, boil water and start your pasta.

Turn the heat up to a vigorous boil and reduce the remaining liquid down to a saucy puddle.

Remove from heat.

Discard the bay leaves.

Add cream and stir to combine. Add salt if needed.

Finish with a sprinkle of Parmesan.

Notes

Can try mixing 1/3 tsp of baking soda with the pork to see if it helps with browning.

Smitten Kitchen Keepers p.203