A couple of weeks ago we were having a nice family dinner at my brother in laws. He’d made a pasta with what he said was the real Bolognese sauce and we were discussing the difference between bolognese sauce as we prepare it with grounded veal and beaf or the real and traditional stuff, a ragu or stew.
Inspired by this discussion I decided I wanted to try a classic and original ragu. The classic slow cooking dish, to prepare this you need time on your hand….In fact it is really simple. You need to put all the ingredients together and then let the oven do the rest of the work….
Easy and slow but so worth the wait! Even my picky kids loved it and asked for refills.
- 3 carrots - finely chopped
- 2 celery stalks - finely chopped
- 4 garlic cloves - finely chopped
- 2 onions - finely chopped
- 600 gr of pork (pieces from the shoulder or the neck), cut into large pieces (4cm pieces)
- 2 bay leaves
- 250 ml red wine
- 200 ml veal stock
- 500 gr canned tomatoes
- 1 hand full of fresh thyme, fresh rosemary and fresh basil
- pepper and salt
- olive oil
- Preheat the oven to 140°C.
- Heat some olive oil in a large cocotte (Staub, Le Creuset) and fry the garlic and the onion. Until it is glazed.
- Stir in the vegetables and let it simmer for 3 minutes.
- Add the pork and season with pepper and salt. Bake until it has a nice crust.
- Pour in the wine and the veal stock and add the cover. Let it simmer for 5 minutes.
- Add the tomatoes and the fresh herbs and put the cover back on.
- Put your cocotte in the oven and let it cook for 6 hours, stirring occasionally. You can always add some stock if your stew becomes to dry.
- Your stew is ready when the meat falls apart into little pieces.
- Serve with steamed vegetables, pasta, quinoa or whatever works for you. I sometimes make a zucchini pasta for a 'lighter' version of this dish.