Sunday, January 27, 2008


- And sometimes only a plate of pasta will do, though it is never served as a main course in Italy and the sauces are served "drier" than they would be in the UK. Here is a comforting pork ragù recipe which serves 8:

4 tablesp olive oil
1 medium onion, 1 carrot & 2 celery sticks, finely chopped
16 oz minced pork
14 fl oz red wine
1 quantity home-made tomato sauce [ie., c. 1 kg tomatoes have been used in its making]
handful flat-leaved parsley, chopped
seasalt & freshly ground black pepper
1lb penne or rigatoni
grated parmesan or pecorino to serve

Heat the oil in a large pan and add the onion, carrot and celery. Cook until just soft. Add the pork. Cook for c. 15 mins., stirring all the time. Add the red wine and seasoning and simmer c. 5 mins. Stir in the tomato sauce [here's where all that frantic activity in the summer pays off!] cover and simmer for c. 1 hour. Stir in the parsley.

Cook the pasta as directed on the pack, drain it, return to the heat and stir in the ragù.

I think pecorino is better than parmesan sprinkled over this.


jams o donnell said...

OOh that sounds so tasty! Why do I always say that when I come here!!!!

Leslie: said...

I just don't know WHAT to suggest you make for me when I come to visit. *wink* It all looks and sounds SO delish!

jmb said...

Looks yummy Welshcakes but I am off pasta for some years now. Well occasionally some whole wheat pasta but Italians would shudder at that I'm sure, although my Italian SIL eats it quite happily.

Welshcakes Limoncello said...

Thanks, jams. Leslie, it would be great if you would come and visit!

Welshcakes Limoncello said...

Hi, jmb. Wholewheat pasta is not such a rarity here now as it was.

Whispering Walls said...

It sounds very good - the only problem is that I don't have any of your homemade sauce.

Ellee Seymour said...

I very rarely use minced pork except for sausage rolls. I imagine it is the fresh parmesan which makes this so special.

Welshcakes Limoncello said...

Hoi, WW. You could always cheat and use a mixture of passata and tinned tomatoes. Hi, Ellee. I've always used it quite a lot, for stuffing rolled and boned chicken, for instance. Now don't start me thinking about sausage rolls!

Crushed said...

I take it that it's served as a starter then.

If it serves eight, does Simi get some?

Welshcakes Limoncello said...

Hi, Crushed. Yes, a starter - and Simi definitely gets some! I should have added that the recipe freezes well.

Anonymous said...

I do so miss pasta on a regular basis...but it is a small price to pay for Pete in my life. He really cannot eat it. Whenever we eat separately - he being at a business lunch or out to a football match in another town - I eat pasta!

Welshcakes Limoncello said...

Hi, Shirl, Yes, a small price to pay.. but I can just imagine you getting the pasta out every time Pete is away!


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