What could be better on a cold winter night but Berkshire Pork Neck Ragu? While the pork neck bones cook in Marina’s Italian Tomato Sauce, they release their marrow, giving the ragu a deep rich flavor.
I adapted Linda Hanks recipe for Gnocchi with Pork Neck Ragu. Linda writes a beautiful blog called Linda’s Italian Table. Wonderful recipes and so many stories from her Italian family!!
- 5 lbs of Circle B Ranch pork bones
- 1/4 lb. of bacon cut into lardons.
- 1 Sweet Onion
- 2 Carrots
- 3 Cloves of Garlic.
- 1 stalk of Celery (optional)
- 1 cup of red wine
- 1 tblsp Balsamic Vineger
- 2 tblsp of olive oil
- 2 jars of Marina’s Tomato Sauce, a little of sugar
- Handful of basil and parsley.
- Saute the bacon until browned.
- Finely chop the onion, carrots and garlic, add to your pan that you have added 2 tablespoons of Extra Virgin Olive Oil.
- Add the diced vegetable to the pan and saute until the onion, carrot and garlic are translucent.
- After you have sauteed the mirepoix, add the Berkshire Pork Neck Bones and brown on both sides. If you need to, brown pork neck bones in two batches.
- Remove the pork from the pan and add a tablespoon of balsamic vinegar. Reduce the balsamic vinegar and then add 1 cup of red wine (please use a good one such as a Chianti) and reduce by half (1/2).
- After the wine has reduced, add the pork necks back into the pan and coat the necks with the red wine that is in the bottom of the pan.
- Add 2 jars of Marina’s Tomato Sauce, a little of sugar and a handful of basil and parsley. Bring the sauce to a boil and lower to a simmer.
- Cook the sauce for 2-3 hours. The longer you cook the sauce deeper the flavor it will have.
- After the pork necks have cooked for 2-3 hours, you can take the bones out of the sauce. Pull the bones off the bones and return the meat to the pot.
- Cook a pound of rigatoni and serve it with the sauce. Sprinkle with Parmesan Cheese add a handful of chiffonade of basil. Bon Appetito!