Ragù of Pork

Finely chop the lardo together with the garlic and parsley. Thinly slice the onions, so the soffritto It will be uniform and will gradually melt during cooking. Have the herbs ready before turning on the heat, so you can add them without interrupting the preparation.

Pour the olive oil into a shallow pan, preferably terracotta, and combine the battuto and the onions. Gently sauté over medium heat until the mixture becomes soft and slightly golden, releasing an intense aroma without darkening or burning the lardo and garlic.

Add it lard, pork, the pork rinds cut into pieces and the Italian sausages Chop the meat into pieces. Sauté for a few minutes, stirring, until the surface of the meat changes color and a hot, aromatic sauce forms on the bottom. Avoid adding liquid at this stage.

Pour the red wine over the browned meats and let it evaporate quickly over high heatContinue until the alcoholic smell fades and a vinous aroma remains at the bottom, without excess liquid. Stir to gently detach the tasty residues from the shallow pan.

Gather the ingredients in a bowl canned whole peeled tomatoes, The tomato paste and a ladle of water. Mix until you get a smooth sauce, so that the concentrate is distributed without forming lumps when added to the shallow pan.

Pour the tomato sauce into the shallow pan and add lots of basil, the bay leaves, a little celery, the seeds of wild fennel he whole cloves. Crush the chili peppers in a mortar and incorporate them. Salt with measure and mix to distribute the aromas.

Cover the shallow pan and cook over medium heat Cook for 3-4 hours, maintaining a gentle, steady boil. Stir occasionally to prevent the bottom from sticking. Finish cooking when the meat is tender and the sauce is thick, concentrated, and fragrant.