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Ragu with Pork
3 tbs extra-virgin olive oil
1 small onion, finely chopped
2 large garlic cloves, finely chopped
1 small carrot, chopped
1 small celery rib with leaves, chopped
1 tbs parsley
1/2 lb ground pork
1 tsp fennel seeds
1/4 dry red wine
2 tbs tomato paste
1/4 cup water
2 15-oz cans diced tomatoes
salt and pepper to taste
Warm the olive oil in a saucepan over medium heat. Saute the onion and garlic until softened, about 4 minutes. Add the carrot, celery, and parsley, and continue to cook, tossing occasionally, until the vegetables are soft, about 10 minutes. Add the pork and fennel seeds. Use a wooden spoon to break up the meat. Reduce the heat to low and saute until the meat colors lightly, about 2 minutes. Pour in the wine and let it evaporate, 2 minutes. Stir in the tomato paste, water, tomatoes, and 1/2 tsp salt. Partially cover and simmer over low heat for 1 hour, stirring occasionaly. Take off the heat, check for salt and add pepper. Makes 3 cups = about 230 calories per 3/4 cup.
ladle this over spaghetti, have some garlic bread ready to sop up the sauce…mama mia! LOL!
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