Amy's Homemade Ragu
I put a pot of salted water on to boil. In a large skillet I added olive oil and 2 large cloves fresh garlic, finely chopped on medium heat. This took maybe 30 seconds. Then I added a pound of ground pork and seasoned it with a little Kosher salt and black pepper. Cook, breaking up the pork into pieces until no longer pink, 5 or 6 minutes. Add a 6 ounce can of tomato paste and cook, stirring, about 2 minutes. Add a cup of dry white wine ( I used homemade ham stock) and simmer about 5 minutes (if using wine you want it to simmer until it no longer smells like wine). At this point fold in some coarsely chopped fresh flat-leaf parsley( I used Penzeys Tuscan Sunset seasoning instead). While the pork is cooking, cook pasta until al dente, 4 to 5 minutes. Drain pasta and toss with ragu. Serve topped with cheese of choice. And this is how we do it.
I put a pot of salted water on to boil. In a large skillet I added olive oil and 2 large cloves fresh garlic, finely chopped on medium heat. This took maybe 30 seconds. Then I added a pound of ground pork and seasoned it with a little Kosher salt and black pepper. Cook, breaking up the pork into pieces until no longer pink, 5 or 6 minutes. Add a 6 ounce can of tomato paste and cook, stirring, about 2 minutes. Add a cup of dry white wine ( I used homemade ham stock) and simmer about 5 minutes (if using wine you want it to simmer until it no longer smells like wine). At this point fold in some coarsely chopped fresh flat-leaf parsley( I used Penzeys Tuscan Sunset seasoning instead). While the pork is cooking, cook pasta until al dente, 4 to 5 minutes. Drain pasta and toss with ragu. Serve topped with cheese of choice. And this is how we do it.