Pork ragu with tomato
Pork ragu with tomato and lemon is a light ideal spring or summer dish. It is delicious served with pappardelle pasta, potato cakes or fresh, crusty bread. The sauce is light and refreshing due to white wine, lemon and tomato. If I am under time pressure I replace the pork neck with pork fillet and cut the cooking time down to half an hour. It is still very flavourful.
Ingredients
- 4 Tbsp olive oil, divided 2:2
- 1 large onion, peeled and finely diced
- 2 garlic cloves, peeled and crushed
- 1.2 kg pork neck, cubed (3 cm)
- salt and pepper
- 250 ml white wine, dry
- 400 ml beef stock
- 1 Tbsp sugar
- 1 large organic lemon, zested and juiced
- 300 g cocktail tomatoes
- 2 Tbsp cornflour and a bit of water
Instructions
- Heat 2 Tbsp olive oil in a casserole dish.
- Brown the meat all over, you might have to do that in 2 batches.
- Add the remaining olive oil and the onions to the meat and cook for 3 to 4 minutes.
- Add the garlic, salt and pepper, white wine and beef stock.
- Simmer for 1 1/2 hours or until the meat is soft.
- Add the sugar, lemon zest, juice and cocktail tomatoes and simmer for another half an hour.
- Mix the cornflour and water and add the mixture slowly to the casserole. Depending on the liquid in your casserole, you might not need all the thickener. Stir all the time to incorporate the cornflour well.
- Adjust the seasoning and serve with pappardelle, potato cakes or fresh, crusty bread and a green salad.