| Let's do this fast and almost without thinking: In a large skillet, in 2 T. olive oil, brown lightly 1 small minced onion and 1 finely diced peeled carrot. Add either a large pinch of celery seed or do as Cafe Drake HRV does and sub 3 chopped lovage leaves before adding 1 lb. ground pork. Cook until meat is just browned, stirring often, and pour in 1 1/2 cups chicken or veggie broth. Add 1 chopped tomato and 1 dried red chile, broken into several pieces. Season with fresh or dried herbs of choice, salt and black pepper. Oh yeah, a pinch of sugar as well. Stir in 1-2 T. tomato paste and bring to a boil. Quickly reduce to a low simmer and allow to cook for 20 minutes or so, however long it takes for you to cook 1/2 lb. whole wheat thin spaghetti until al dente. Don't forget to salt pasta water heavily just before adding pasta. Drain pasta once done and add to skillet with pork ragu. Toss very well and moistened if needed with up to 1/3 cup reserved pasta cooking water. Serve hot or very warm, dusted with Romano or Parmesan cheese and slivered raw onion. |
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