This rich and creamy red wine pork ragu creamy takes a long process to make. The secret to getting it spot on is taking your time and giving it plenty of love and affection. This is perfect for that cold winter Sunday’s when there’s time to let a pot bubble away for a good couple of hours.
Rich and Creamy Red Wine Pork RaguPrint Recipe
- 1 red onion, thinly diced
- 3-4 cloves of garlic
- 1 teaspoon of paprika
- Ground meat from 4 sausages, squeezed from their skins
- 1 good dollop tomato puree
- 1 good splosh of beefy red wine
- 1 tin of chopped tomatoes
- An extra splash of water
- Worcester sauce
- Red wine vinegar
- 1 stock cube
- 2 teaspoons of dried basil
- Fresh spaghetti, as much as you can eat
- A few sprigs of fresh basil
- A few cherry tomatoes
- A good grating of hard cheese to serve
- Soften the onions in a large pan in a glug of oil.
- Add in the garlic and paprika and give it a good stir to coat the onions.
- Add in the sausage meat (after squeezing from their skin and making a big old mess along the way).
- Stir it all in on high heat until the meat has browned.
- Squeeze in a good dollop of tomato puree and give it all a good stir until evenly coated.
- Pour over a good glug of hearty red wine; I find it always best to pour some into a separate glass for drinking while you’re cooking.
- Add in the tomatoes, water, stock, Worcester sauce and vinegar and bring to a boil.
- Reduce heat to simmer and leave for as long as you can bear, adding a little extra water as it begins to reduce.
- After the sauce has reduced and begun to thicken, pop the pasta on to cook.
- Keep tasting the sauce regularly and add salt and pepper as desired.
- Once the pasta has cooked, reduce the sauce to the desired consistency and serve it with loads of grated cheese, fresh basil and cherry tomatoes.