It was sooooo good ….

Ragu is all about the meat.

It’s the sort of pasta sauce in which the tomato, while there, is not the star.

Cause it’s all about the meat.

Pork shoulder, braised for over 10 hours.

Then the tomato-y and and pork-y and wine infused and bacon-y sauce is rendered another 10 hours.  Till it has a sheen of wonderfully flavorful meatiness.

Then the sausage goes in!

Some more hours of braising, and an exquisite sauce emerges.

Thick.  Unctuous.  Deeply flavored.  Redolent of meat.  With a good dose of tomatoes.

We put that sauce on some homemade raviolis.  The raviolis were filled with the same pork that had braised in the ragu for the first 10 hours or so.  Tender like butta!

A pile of those super tender pork raviolis, a thick dollop of the meaty ragu, some Parmesan shavings on top.  With some wilted garlic greens on the side.

Whew!  Good stuff!

It’s on the menu this week.  Till it’s gone.  Might not last a long time!


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