2 pounds pork necks
Olive oil
1/2 pound Italian sausage (about 2 links), sweet or hot, casings removed
1 medium onion, diced
1 medium carrot, diced
1 small stalk celery, diced
2 cloves garlic, minced or crushed in a garlic press
1/2 cup dry red wine
1 28-ounce can crushed tomatoes
2 tablespoons tomato paste
2 teaspoons dried herbs (rosemary, oregano, basil or a combination)
1 tablespoon fresh parsley, minced
Salt and pepper

 

 

Pork ragu

Adapted from Russ Parsons.

Salt the pork necks, then brown them in olive oil in a large oven-proof casserole or lidded sauté pan. Remove to a plate.

Add the onion, carrot and celery to the pan and cook, stirring occasionally, until they begin to color, about seven minutes. Add the garlic and wine, and deglaze the pan. Reduce the wine to a syrup.

Return the necks to the pan and add the sausage, tomatoes, tomato paste and dried herbs. Stir to combine ingredients and check the seasoning.

Bring to a simmer. Cover and cook about two hours (on the stove or in a 350 F oven), until the meat is falling off the bones. Remove bones and stir in the parsley. Break up the sausage.

Serve over egg noodles or polenta.

 

 

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