Neapolitan-Style Ragu
Thursday, 3rd February 2011
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.
