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Neapolitan-Style Ragu

I came across some photos I took while making a recipe the LA Times voted one of their top 10 recipes for 2009.   You not only get a hearty, rich ragu from this recipe, but the pork comes out fall-apart tender.  I special ordered pork from Flying Pig Farms in New York after a friend told me it would be the best pork I ever had.  Flying Pig Farms breeds rare heritage breeds – if you’ve never tried heritage pork you don’t know what you’re missing.  I found this pork richer and tastier than even other heritage pork.

The recipe is not for anyone who can’t handle acidity – it’s a very powerful ragu.  You can get the recipe on the LA Times blog.  And here are the photos.

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