Pork Ragù with Pasta & Bechamel Sauce

Pork Ragù with Pasta & Bechamel Sauce
In Italian cuisine, the ragout (ragù) is a sauce with meat, usually served with pasta and created by Alberto Alvisi in the 18th century.
The common feature of ragù recipes is the presence of minced meat and that together the components become a sauce for pasta. The most famous dish is stew ragù alla bolognese.
Leaving pork slowly cooked in tomato sauce builds a deep and rich flavor. Usually served upon Pappardelle, but with my choice and the tendency to create something new / different always based on the original recipe, pasta incorporated in ragout sauce and then covered with a thick sauce semolina, that went golden brown in the oven and became a new dish, very tasty.
Of course it is needless to emphasize that it is infinitely tastier than the classic pastitsio…
Yours!


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Pork Ragù with Pasta & Bechamel Sauce Pork Ragù with Pasta & Bechamel Sauce

Ingredients (8 servings)

  • 500g (1.1 lbs) lean boneless pork, cut into small pieces
  • 4 tbsp olive oil
  • 3 small eggplants or 1 large
  • 2 onions, chopped
  • 2 cloves garlic
  • 1 tin (400g - 14 oz) chopped tomatoes
  • 100g (3.5 oz) white wine
  • 120g (4.2 oz) cèpe mushrooms, dried
  • 2 carrots, diced
  • 150g (5.3 oz) fusilli
  • 1 sprig thyme, 2 bay leaves
  • salt, pepper, allspice, nutmeg
In a pan and onto a medium heat, add the oil and gently fry the eggplant, cut into small pieces.
At the same time in a little water, boil for a little time the dried mushrooms and drain. Do not throw the water that was used for boiling. You will use it in cooking.
Remove the eggplant in a plate and leave them aside. In the saucepan, add the onion and garlic, and if necessary, add 2 tablespoons of oil. Stir regularly to polish and golden the onion. Take out this on a plate too.
In the same pan, add the pieces of pork and stir to brown well in a casserole from all sides.
Add the wine and leave a few minutes to evaporate. Add the carrots, thyme, bay leaf and chopped tomatoes. Cover and leave the food to be cooked thoroughly for 1-hour to 1:30 or as long as necessary until the meat is well softened.
Periodically check to always have enough sauce, add hot water or broth of mushrooms. It must be thick and with enough sauce because it will enter in the oven.
Towards the end of the cooking add the spices, salt and pepper. Stir and add the fried eggplants and mushrooms. Cook a little and mix carefully not to dismantle the eggplants. Taste and correct the taste and withdraw the saucepan from the heat.
At the same time boil the pasta in salted water, in half the time than what is written on the packet instructions. Drain.

Bechamel Semolina

  • 70g (2.5 oz) semolina
  • 3 tbsp flour
  • 1lt (2 Pt,1.8 floz) milk
  • 2 large eggs
  • 2 tbsp butter
  • 80g (2.8 oz) grated cheese
  • salt, pepper, nutmeg
In a small saucepan and upon low heat, add the milk, salt, pepper, flour and semolina little by little, stirring constantly until it begins to thicken, become cream and show the first jets of boiling.
Withdraw the saucepan from the heat and let it just drop the temperature by stirring it. Beat the eggs and add to the mixture of the sauce. Mix well with a wire.
Add the nutmeg, butter and grated cheese. Stir, taste and correct.
In the pot with the Ragù pour the boiled pasta and stir carefully. Pour the contents of the pan into the ovenproof dish measuring ~25×35×7cm (~9.8in×1ft, 1.8in×2.8in). Cover the stew with cream sauce.
On top sprinkle grated cheese. Bake in preheated oven at 200℃ (392℉, Gas:5.7) with resistors upside down for 35'-40' or until golden brown the surface of the sauce. Remove the ovenproof dish from the oven and let it cool for a while. Serve.
Pork Ragù with Pasta & Bechamel Sauce Pork Ragù with Pasta & Bechamel Sauce Pork Ragù with Pasta & Bechamel Sauce Pork Ragù with Pasta & Bechamel Sauce Pork Ragù with Pasta & Bechamel Sauce Pork Ragù with Pasta & Bechamel Sauce

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