Pork Offal Ragu
A hearty ragu, absolutely delicious served on crusty bread and topped with Parmigiano Reggiano
Ingredients
- 1 kg pork liver diced
- 3 pigs kidneys diced
- 400 g pork lung or, alternatively, veal sweetbreads diced
- 200 g lard or 200 ml (7fl oz/just over ¾ cup) olive oil
- 1 onion peeled and finely chopped
- 2 garlic cloves peeled and crushed
- 2 hot chillies diced
- 300 g jar of tomato puree
- 8 fresh bay leaves
- Salt and freshly ground black pepper
- Parmigiano Reggiano to serve
- Pasta or toasted country bread to serve
Instructions
- Heat the lard in a large saucepan and fry the onion, garlic and chillies for 5 – 10 minutes.
- Add all the pieces of offal, and let them brown on each side for about 5 minutes of so. (You may need to do this in batches.)
- Add the tomato puree, bay leaves and 400ml (14fl/ox / 1 ¾ cups) of water, then cover with the lid. Cook at a gentle simmer for 2 hours, adding some more water if necessary, and stirring every now and again.
- When the mixture is tender, taste for seasoning. Serve straight away – on toasted thick slices of country bread or with pasta.
- Complete with a sprinkling of pepper and Parmigiano Reggiano.
Notes
Alternatively, let it cool down and divide it between small containers to freeze.
When needed you can defrost only the amount requires, put into a pan with a little stock, and serve as above on country bread.
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