Cook Time: 15 minutes
Prep Time: 45 minutes
Ready In: 1 hour
1/2 pound (10.5 oz) (300g) of minced pork (or diced shoulder meat)
13 & 1/2 tbsp (.8 cup) (50g) of parsley stalks
1/2 cup (10tbsp) (100g) of finely chopped white onion (about half an onion)
1/2 cup (50g) of finely chopped celery (one stalk)
1/2 cups (50g) of finely chopped carrot
2 cloves of garlic
300ml good quality chicken stock
Small bunch of fresh oregano
1 head of red chicory
3/4 cup (200ml) of white wine
7 tbsp (.4 cup) (100g) of diced, fridge cold butter
Salt for seasoning
1. Preheat the oven to 325°F (160°C).
3. Finely slice your parsley stalks and add them to the pan along with the onion, celery and carrot. Let them sweat in the pan for a couple of minutes before adding a large glug of white wine – any basic wine will suffice, it will cook out and leave the base flavors. Season with a decent pinch of salt.
4. Break the garlic with heel of your palm or with the side of your knife and throw them in whole, skins and all. Top up the liquid with some chicken stock so that the ingredients are covered and throw in some oregano.
5. Cover the pan with tin foil or a lid and place the pan in a 325°F oven for a roughly 30 minutes. Check it every so often to see how far the sauce has reduced, you want the sauce to form a glaze around the meat.
6. Whilst the meat is cooking prepare the chicory by snapping off the leaves and washing any dirt. When the meat is cooked take out the oregano sprig and stir small pieces of cold butter into the pork. This will emulsify the liquid to create a fantastic glossy sauce.
7. Dress the chicory leaves with salt and lemon juice. Do not discard the lemon! Spoon the ragu out onto the plate placing the dressed leaves alongside. Grate the lemon and place some zest over the top for a fresh taste. Pick some fresh oregano leaves and scatter on the dish
You can serve the ragu on its own with the chicory leaves as spoons or serve with pasta.