White pork neck ragù

Name: White pork neck ragù
Prep time: 10 min
Cook time: 210 min
Total time: 220 min
Yield: 6 servings
Cuisine: italian
Ingredients: 800 g pork neck; 1 yellow onions; 500 ml white wine; 1 teaspoon nutmeg; q.s. extravirgin olive oil; q.s. salt; q.s. pepper; 1 sprig rosemary

4.6

A simple alternative to the classic Bolognese sauce. Intentionally without tomatoes and cooked in white wine, it has a delicate and velvety flavor

Yield: 6 servings / 1.4 Kg

Total time: 3 h 40 min

Preparation time: 10 min

Cooking time: 3 h 30 min

Difficulty:

Cost:

Tools: Stove, Pot

Weight per serving: 240 g

Energy: 285 Kcal

Carbohydrates: 1 g

Fats: 14 g

Proteins: 26 g

Rugby: 25 min

Diet: Lactose-free, Gluten-free

Pairing: Pinot bianco

Occasion: Friends dinner

Ingredients

Portions for 6 servings

Pork neck

800 g

Yellow onions

White wine

500 ml

Nutmeg

1 teaspoon

Extravirgin olive oil

q.s.

Salt

q.s.

Pepper

q.s.

Rosemary

1 sprig

Method

It takes steps in 3 h 40 min

Cut the pork neck into coarse strips and set it aside

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

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

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

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