How to make the best Salami and Pork Ragu: Pasta Guide #2
A moreish pork ragu made in the traditional Italian way with the addition of fragrant fresh rosemary, and liquorice flavoured, fennel salami. This is the perfect accompaniment to your fresh homemade tagliatelle
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
- 1/2 tbsp olive oil
- 100 g carrot finely diced
- 100 g celery finely diced
- 225 g onion finely diced
- 2 cloves garlic finely chopped
- 60 g salami roughly chopped I used fennel salami - ask for Finocchiona salami at the deli counter
- 500 g lean minced pork
- 200 ml red wine
- 200 ml beef or vegetable stock
- 2 tbsp tomato puree
- 10 g freshly chopped rosemary leaves
- Pasta out of packet or homemade - see link above to make your own
- Freshly grated parmesan
- Extra fresh rosemary leaves
Heat the oil in the large pan and add the onions. Cook the onions until soft and then add the diced carrot, celery and garlic.
NB: it is usual to dice the onion, carrot and celery into tiny even cubes - this allows for fast, even cooking and helps the veg to blend well into the Ragu.
Continue to cook for 2-3 minutes until the carrot and celery begins to soften. Next add the chopped salami and cook for 2-3 minutes. Follow with the minced pork and continue to cook until all the meat has browned - don’t worry if things start to stick to the bottom of the pan - see next step.
Next add the wine and deglaze the pan (use the wine to unstick any browned bits on the bottom of the pan). Simmer the wine and reduce by half before adding the stock, tomato puree and fresh rosemary. Mix well, bring to the boil, then simmer and pop on the lid. Leave to simmer 20 minutes, check and stir occasionally.
Near the end of the cooking time place your pasta in salted boiling water and cook per instructions (either out of a packet or make your own fresh pasta - see my first pasta guide in the link above).
Toss the pasta through the Ragu and serve with parmesan and extra rosemary leaves.