
Pork Neck Ragu
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Ingredients
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
Instructions
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