Suggested side: Serve the ragu over 1 pound pappardelle pasta cooked al dente, or 1 cup quick cooking polenta, cooked according to package instructions. Serves 4
Source: Week in A Day. Five Dishes. One Day by Rachael Ray
Heat a Dutch oven or large heavy-bottomed pot over medium-high heat. Add the EVOO (3 turns of the pans), then the carrot, celery, onion, and garlic. Stir in the bay leaf and season with salt and pepper. Cook the vegetables until softened, 5 to 6 minutes. Add the tomato paste and stir for 1 minute. Add the wine and cook for another minute. Stir in the stock and bring the sauce to a simmer. Add the pork and cloves. When the sauce returns to a simmer, add the milk and reduce the heat to low to thicken the sauce a bit.
[Make ahead]: Let the sauce cool and refrigerate.
[Night of]: Return the sauce to room temp, then reheat over medium-low heat. Add a splash of stock or water to thin it if necessary.
Let the sauce mellow while you cook the pasta or polenta. Remove the bay leaf before serving the sauce tossed with pasta ribbons or atop bowls of creamy polenta. Garnish with lots of cheese and parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (374g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 242 | ||
Calories from Fat: 134 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.9g | 20 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 9.2g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 11.2mg | 3 % | |
Sodium 408.9mg | 14 % | |
Potassium 652.5mg | 17 % | |
Total Carbohydrate 19.6g | 6 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 16.9g | ||
Protein 8.8g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 242
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