Creamy Pork Ragù.

So, I transferred this new blog to a self-hosted wordpress one with own domain. I guess it was the best idea to do it during the first days of the blog and not after weeks or months. That’s why I already have a new layout, which I prefer a lot over the old one. Especially because of the sidebar.

Foodwise, the last days weren’t that crazy… Just some pasta, a lot of sandwiches during the day and traditional german “Vesper” (“a meal or snack consisting of bread, cold cuts, cheese etc., usually between breakfast and lunch or in the evening” @dict.leo.org) on thursday for dinner.

The next days should be more interesting. I continued reading in David Chang’s Momofuku, which is a lot of fun! Just looking at pictures of the (famous) pork buns makes my mouth water. Well, tonight I just made a phatastic creamy pork ragù…

Ingredients:
pancetta
half a pound of ground pork
1 can of diced tomatoes
1 tbsp. of tomato paste
1 carrot
2 small onions or a large one
2 cloves of garlic
1 cup of cream
1/2 cup of white wine
1 cup of chicken stock
a sprig of rosemary
olive oil
salt & pepper to taste

Finely dice the pancetta and put it in a saucepan over medium to high heat. When the pancetta has rendered its fat, add the ground pork and sauté until lightly browned. Meanwhile dice/mince the onions, carrot and garlic. Remove meat from pan, add some olive oil and the vegetables. Turn down heat to medium-low for about 20 minutes until the vegetables are soft and lightly caramelized. Add the meat, turn up heat to medium again and deglaze pan with white wine. Stir in cream and add rosemary. Wait until almost all of the liquid has evaporated and add tomatoes, tomato paste and chicken stock. Cook for about one hour, stirring occasionally until the ragù is very thick. Season with salt and pepper to taste and serve with pasta or just eat it out of the pan with some ciabatta.