Raging Ragu

Porketta roasts occasionally come up on promotion at my local market and I’ve deliberated, but have always passed.  Recently, I spotted a good looking pork butt in the meat case and decided to give the porketta concept a try with my own seasoning blend.

You guessed it.  I made easy work of it in the multi-cooker, finished it under pressure, and was done in less than an hour.  The results were great.  Even better, there was enough left for another meal—and the main purpose of this post.

The porketta creates an absolute stellar Ragu, and arguably the easiest and best meat sauce imaginable.

Ragu and Pappardelle

Just to recap the porketta process, a 3-pound seasoned roast was sliced in half.  Both pieces were seared in the multi-cooker. 1-1/2 cups of water were added to the pot to further deglaze and build pressure. A rack was inserted and the meat was placed on it.  The pot was set to HI Pressure for 30 minutes with a 10 minute natural release.  The roast was then ready to go.

I chose a simple marinara sauce as the basis of the Ragu and cut well over a pound of roasted porketta into 1” chunks.  The meat was so tender, it nearly fell apart in the process.  All the better.  Into the sauce it went, along with some of the residual pan drippings.  The Ragu burbled and mingled for 20 to 30 minutes.

Ragu and Spinach Pasta

If you can bear to wait, the Ragu is even better the next day.  Serve this delight over pasta or as an astounding pizza topping.

Porketta Ragu

Ingredients

  • 1 to 1-1/2 lbs roasted porketta, cut into chunks
  • 4 to 6 cups marinara sauce

Instructions

In a large pot, heat the marinara sauce.  Meanwhile, cut the left over porketta roast into 1″ chunks, break it up a bit with a fork and add to the sauce.  Heat until meat is moist and begins to fall apart but still chunky, about 20 minutes.  Serve over linguine, rigatoni, or pappardelle and top with fresh parsley and grated parmesan cheese. Serves 2 to 4

Porketta Seasoning:  1 Tbsp fennel seeds, 2 tsp oregano, 2 tsp salt, 1 tsp black pepper, 1/2 tsp crushed red pepper flakes, 5 crushed garlic cloves, 1 Tbsp olive oil.

Crush the fennel thru pepper flakes in a spice mill or mortar and pestle.  Add the crushed garlic and the olive and combine well.

 

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