White Ragu Pasta
4 tbsp oil (50 g)
1 Trader Joe’s mirepoix, finely chopped
4 garlic cloves, minced
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
1. Add 4 tbsp olive oil to the large Dutch oven over high heat.
2. Add onion, carrot, celery, and garlic.
3. Season well with 1/2 tsp salt, black pepper, and 1 tsp red pepper flakes.
4. Cook, stirring occasionally, for 10 minutes until vegetables are lightly browned all over.
5. Scoop the vegetables into a big bowl.
6. Add the ground pork, flattening breaking into a few large pieces. Do not disturb for 4-5 minutes. Then break up and season with 1/2 tsp salt and papper.
7. Cook until browned.
8. In the meantime, measure out your acid in 1/2 c measuring spoon, and chicken broth, milk, and bay leaves in a measuring cup.
9. Add the apple cider/wine and deglaze. Cook until the liquid disappears.
10. Add the vegetables back in.
11. Add the broth, milk, and bay leaf and bring to a boil.
12. Reduce the heat to a medium-low simmer, leaving the lid off.
13. 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.
14. Skim fat off.
15. Sauce is done when meat tastes tender, buttery, and rich. Do not add more salt!
16. In the meantime, boil water and start your pasta.
17. Turn the heat up to a vigorous boil and reduce the remaining liquid down to a saucy puddle.
18. Remove from heat.
19. Discard the bay leaves.
20. Add cream and stir to combine. Add salt if needed.
21. Finish with a sprinkle of Parmesan.
Can try mixing 1/3 tsp of baking soda with the pork to see if it helps with browning.
Smitten Kitchen Keepers p.203