Confit Garlic Ragù
Low and slow transforms cheap pork shoulder into a silk-threaded sauce. The whole garlic cloves melt into the fat and become sweet, spreadable, and completely unrecognisable.
Method
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Brown the pork in batches in a heavy pot — don’t rush this. Proper caramelisation is the backbone of the sauce. Remove and set aside.
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In the same fat, cook the onion, celery and carrot on medium heat until soft, about 12 minutes. Add the garlic cloves and let them colour slightly.
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Deglaze with the wine, scraping every bit from the bottom. Add the tomatoes (crush them by hand), bay leaves, Parmesan rind, and return the pork.
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Cover tightly and cook at 150°C (300°F) for 2.5 hours. The pork should fall apart at a look.
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Fish out the bay leaves and Parmesan rind. Use two forks to pull the pork into threads, stirring it through the sauce. Taste aggressively for seasoning.
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Cook pasta in well-salted water. Reserve a mugful of pasta water. Toss pasta in the ragù, adding pasta water to loosen.
Notes
This is better the next day. Make a double batch and freeze half.
Progressions
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