Yield: 6 servings. Satisfy your cravings. With our weekly newsletter packed with the latest in everything food.

Preparation. Step 1. Using your hands, thoroughly mix ground pork and 2 tsp. salt in a large bowl until pork is sticky, about 3 minutes. Cover and chill for at least 2 hours or overnight.

Ragu can be made from any meat or combination of meats, but the earthiness of a pure pork ragu is undeniably attractive_and great comfort food. Skip to content. All Sections. Subscribe Now.

It’s that roast beast feast time of year, when it’s almost de rigueur to make a very large piece of meat the focal point of your meal (vegetarians excepted). The kind of meat — beef, pork ...

This traditional ragù recipe by acclaimed Washington chef Ryan Ratino would make nonna proud. A kiss of butter added at the end creates its creamy texture.

Add the fennel slices in batches and brown on both sides. Remove the fennel from the skillet; cover and set aside. 6. Add the browned fennel slices to the pork during the last half-hour of cooking. 7.

1 1½-pound pork shoulder, such as Boston butt. Fine salt. Freshly ground black pepper. 8 ounces uncooked hot or mild Italian pork sausage (2 links), each sliced crosswise into 4 equal pieces ...

This hearty pasta recipe turned out so well, it’s sure to be a keeper. Pork ragus are traditionally made with slow-cooked, shredded pork butt or shoulder, but this one substitutes ...

I’ll probably make this ragu again sometime, and when I do I’ll try to use more meat (the pork butt I bought was closer to 2.5 pounds than the called-for 3.5) and I think it would be a nice ...