This dish was inspired by having some ground pork – and
not much else. It worked out fine on the
day but was better the next day. I
should start making a day ahead – it always seems to taste better.
Ingredients:
Garlic oil/oil
Ground pork
Onion
Chopped Tomatoes in puree (or passata)
Salt & pepper
White wine
Parsley/coriander garnish
Shaved parmesan
Store bought ravioli (bacon & mozzarella)
Next day additions – light soy sauce, Worcestershire sauce
& crème fraiche.
Method:
Put your oil in a large pan
Add your chopped onion and fry it off
Add your pork mince.
Cook for quite a while and then add your tomatoes.
Season with salt & pepper
Pour in the white wine – I used almost a quarter of a
bottle
Let it cook away slowly for a couple of hours. Taste and if you think it is a bit acidic
then add a little ketchup (tomato sauce).
Cook the store bought ravioli. Note if the one I bought hadn't included any
bacon I would have added some to the ragu at the same time as the onion.
Serve the ragu and ravioli with a garnish of chopped
herbs and some shave parmesan cheese.
Note – the next day I added a few more ingredients (see
above) and the result was better tasting in my view.
It looks like a very tasty dish! ;-)
ReplyDeleteGosh, we are on a real ravioli roll here between you and Beth. I do think this would be a fine dinner, and agree, the next day things are often improved.
ReplyDeleteMy family all love ravioli - this sounds interesting
ReplyDeleteInteresting that it tastes better the next day. Sometimes pasta doesn't reheat that well
ReplyDeleteHahaha -- this was a ravioli week!
ReplyDelete