Pork Neck Bone Ragout
A commonly overlooked cut of meat becomes a silky sauce in this southern favorite. Served over rice or pasta, this dish is sure to satisfy and impress.
- 2lb Pork neck bones, rinsed
- 2 T EVOO or other neutral oil
- 28oz can crushed tomatoes + 10-14oz water
- 1/2lb white or cremini mushrooms, cleaned, stemmed
- 4 garlic cloves, sliced thin
- 1/2 t red pepper flake
- 6oz red wine, w/ 2T tomato paste
- 2 T tomato paste, dissolved in wine
- 2 Bay Leaves, crimped
- Any leftover veggies, onion, tomato, carrot, bell pepper.
- In large thick walled pot, preferably a dutch oven, heat oil on high until shimmering.
- Heavily salt and pepper dry bones and introduce to pot.
- Using tongs, brown neck bones in batches until golden. Remove from heat.
- Place garlic and red pepper flake in oil and pork drippings. Saute until garlic is fragrant.
- Add mushrooms, any additional veggies, and allow to cook until onions (if used) have softened, and mushrooms are taking on color.
- Deglaze pan with wine/tomato paste mixture and allow to reduce.
- Once wine reduces, add tomatoes and about half a can of water to pot. Bring to a boil.
- Reintroduce pork neck bones and meat. Reduce heat to a low simmer.
- Simmer 1-3 hours.
- Ragout is done when meat is falling from the bones and sauce is a dark red color. Taste should be very intense, with a strong umami flavor.
- Serve over steamed white rice or over pappardelle.