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Pork Neck Ragu


5 lbs neck bones

¼ lb of bacon cut into lardoons

1 sweet onion

2 carrots

3 cloves of garlic

1 stalk of celery

1 cup of red wine

1 Tbsp balsamic vinegar

2 Tbsp olive oil

500 mL tomato sauce

a bit of sugar

handful of basil and parsley


sauté bacon till browned

finely chop onion, carrots, garlic, add to your pan that you have added 2 Tbsp of olive oil to

add the diced vegetables to the pan and sauté until translucent

add the Berkshire Pork neck bones and brown on all sides

remove bones from pan and add a tablespoon of balsamic vinegar and reduce

add red wine and reduce by half

add bones back to pan and coat with wine

add tomato sauce, a bit of sugar, and basil and parsley

bring to a boil and simmer

cook for 2-3 hours

remove bones and pull off meet and return meat to pot

serve with rigatoni or gnocchi and parmesan cheese

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