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pork ragu with dark chocolate & cinnamon

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

The Ragu has a rich taste with a hint of the dark chocolate. The pork is tender and succulent.

►
yield 4 -6
prep time 10 Min
cook time 1 Hr 10 Min
method Stove Top

Ingredients For pork ragu with dark chocolate & cinnamon

  • FOR THE RAGU
  • 2 Tbsp
    olive oil
  • 1 md
    onion diced
  • 4 clove
    garlic minced
  • 1 lb
    pork butt cut into small chunks
  • 1 c
    dry red wine
  • 1/4 c
    tomato paste
  • 2 c
    water
  • 1 tsp
    salt
  • 1/2 tsp
    black pepper
  • 1 tsp
    sugar
  • 1/2 tsp
    cinnamon
  • 1 oz
    good quality dark chocolate
  • PASTA
  • 1 lb
    pasta of choice. i used rotini
  • salt
  • GARNISH
  • fresh grated parmigiano-reggiano

How To Make pork ragu with dark chocolate & cinnamon

  • 1
    To make the sauce In a large saucepan big enough to hold the pasta place the olive oil. Add the onion and saute until translucent. Add the garlic and saute 30 seconds. Add the pork and cook about 10 minutes.
  • 2
    Deglaze the pan with the wine scraping up the bottom of the pan until the wine has almost evaporated. Stir in the tomato paste and water. Season with salt and pepper.
  • 3
    Cover and reduce heat to low and simmer for about 1 hour making sure that there is always some liquid in the pan. Meanwhile melt the chocolate with the sugar and cinnamon. Once the meat is fall apart tender stir in the chocolate mixture. Taste and adjust for seasoning.
  • 4
    Cook the pasta in boiling salted water until almost al' dente. Drain reserving some pasta water. Add pasta to ragu and add pasta water if the ragu is too thick. Stir and cook about 4 minutes.
  • 5
    Serve with freshly grated parmigiano reggiano
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