THE CINNAMON PORK RAGU

(Our Play on Pork Ragu with Warming Spices)

THE CINNAMON PORK RAGU

Ingredients: 500g Pork mince, 1 Large onion (pureed), 2 cloves Garlic, 1 tsp Cinnamon, 0.5 tsp Ground Cloves, 1 tsp Black pepper, 400g Tomato passata, 100ml Red wine...

Ingredients

  • 500g Pork mince
  • 1 Large onion (pureed)
  • 2 cloves Garlic
  • 1 tsp Cinnamon
  • 0.5 tsp Ground Cloves
  • 1 tsp Black pepper
  • 400g Tomato passata
  • 100ml Red wine

Cooking Method

  1. The Scorch Fry pork mince on max heat until browned and crispy clumps form.
  2. The Architect Add the onion puree and garlic; sauté in the fat until sweet and golden.
  3. The Bloom Add the warming spices with a 30ml splash of wine to release the perfume.
  4. The Swell Pour in remaining wine and passata; simmer uncovered for 35 minutes until dark and thick.
  5. The Final Flourish Serve with raw fresh mint and a grating of raw orange zest.

Cuisine: Italian

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