Name: White pork neck ragù
Cook time: 210 min
Total time: 210 min
Yield: 6 servings
Cuisine: italian
Ingredients: 800 g Pork neck; 1 Onions; 500 ml White wine; 1 teaspoon Nutmeg; q.s. Extravirgin olive oil; q.s. Salt; q.s. Pepper; sprig Rosemary

Yield: 6 servings

Total time: 3 h 30 min

Cooking time: 3 h 30 min

Difficulty:

Cost:

Tools: Stove, Pot

Weight per serving: 240 g

Energy: 290 Kcal

Carbohydrates: 1 g

Fats: 14 g

Proteins: 26 g

Rugby: 25 min

Diet: Lactose-free, Gluten-free

Ingredients

Portions for 6 servings

6

Pork neck

800 g

Onions

1

White wine

500 ml

Nutmeg

1 teaspoon

Extravirgin olive oil

q.s.

Salt

q.s.

Pepper

q.s.

Rosemary

sprig

Directions

It takes 5 steps in 3 h 30 min

1

Cut the pork neck into coarse strips and set it aside

2

Finely chop the onion and sauté it in a large pot with plenty of extra virgin olive oil

3

Add the pork neck to the pot and brown it well with a little white wine

4

Once the meat is browned, add the remaining wine, salt, a bit of pepper, and nutmeg. Leave it on high heat until the alcohol smell dissipates, then cover with a lid and let it cook for 3 hours on low

5

After three hours, remove the lid, add the sprig of rosemary (which will be removed at the end), and turn the heat to the maximum while continuing to stir until the ragu has dried out