Sunday, December 15, 2013

Ragù Bolognese

Ann accompanied Carter and the local high school choir to their performance at a Christmas concert in downtown DC on Sunday, so I had the day to myself. I planned for this by buying a 15-pound pork shoulder from which to make ragù and during the course of doing nothing all day, I made a vast pot of sauce and froze the majority of it for later this year.

Browning the Pork Shoulder (critical for flavor)

Mise: Mirepoix, Tomato Puree, White Wine, Basil, Garlic, Cream

About Twenty Minutes into an 8-Hour Cook Time

Oh Hell Yes!!

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