Recipes from our Sunday Kitchen.
Sunday Pork Ragu
Serves: 8–10
Best with: gnocchi, tagliatelle, or pappardelle
Ingredients
4½–5 pounds pork shoulder, cut into large chunks
Salt and freshly ground black pepper
5 tablespoons olive oil
2 large onions, finely diced
3 carrots, finely diced
3 celery stalks, finely diced
6 cloves garlic, minced
3 tablespoons tomato paste
1½ cups dry red wine
2 (28-oz) cans crushed San Marzano tomatoes
2 cups chicken or beef stock
1 Parmesan rind (optional)
1½ teaspoons red pepper flakes (optional)
Fresh basil or parsley
Freshly grated Parmigiano-Reggiano
Method
Salt the pork generously at least one hour before cooking (overnight if possible).
Heat olive oil in a large Dutch oven and brown the pork on all sides until deeply caramelized. Work in batches so the meat browns rather than steams. Remove and set aside.
Lower the heat to medium and add the onion, carrot, and celery. Cook slowly for 10–12 minutes until soft.
Add the garlic and cook another minute.
Stir in the tomato paste and cook for 2–3 minutes until it darkens slightly.
Pour in the red wine and scrape the bottom of the pot. Allow the wine to reduce by about half.
Return the pork to the pot and add tomatoes, stock, Parmesan rind, and red pepper flakes.
Cover and braise in a 325°F oven for about 2½–3 hours, until the pork is very tender.
Remove the pork pieces, shred lightly, and return them to the sauce. Simmer uncovered for about 15–20 minutes to thicken.
Serve over fresh pasta with Parmigiano-Reggiano.
Fresh Fennel and Orange Salad
This salad is common in southern Italy and Sicily. The bright citrus and crisp fennel help cut through the richness of long-simmered sauces and braised meats.
Serves: 8–10
Ingredients
4 large fennel bulbs
4 large orange
½ cup extra virgin olive oil
2 tablespoons fresh lemon juice or white wine vinegar
Salt and freshly ground black pepper
½ cup thinly sliced red onion (optional)
½ cup toasted almonds or pistachios (optional)
Fennel fronds for garnish
Method
Trim the fennel bulbs and remove tough outer layers. Slice the fennel very thinly using a sharp knife or mandoline.
Peel the oranges and slice into rounds or segments.
Arrange fennel and oranges on a large serving platter.
Whisk together olive oil, lemon juice or vinegar, salt, and pepper.
Drizzle over the salad.
Scatter red onion and nuts on top if using and garnish with fennel fronds.
Serve slightly chilled or at room temperature.
Simple Citrus Sorbetto
A light sorbet is a refreshing way to finish a long Sunday meal. In Italy it is sometimes served between courses, but it is also perfect as a palate-cleansing dessert.
Serves: 8–10
Ingredients
2 cups fresh lemon juice or orange juice
2 cups water
1½ cups sugar
2 teaspoons lemon or orange zest
Optional: 2 tablespoons limoncello
Method
Combine water and sugar in a saucepan and warm gently until the sugar dissolves. Let cool completely.
Stir in the citrus juice and zest.
Add limoncello if using.
Pour the mixture into a shallow container and freeze.
Every 30 minutes, scrape and stir with a fork to break up ice crystals until the sorbet becomes light and fluffy (about 3–4 hours).
Serve in small bowls or chilled glasses.