Oh dear...what an explosion on your taste buds this pasta sauce is!! The secret of every ragù is to simmer it on a low heat for a long period of time, but this only takes an hour. I mean only because a proper ragù can take more than 3 hours. It is also very important that you use good quality dark bitter chocolate with at least 70% cocoa solids (I used Lindt 90% Dark Chocolate) because if you use any sweet/milk chocolate, it will ruin the sauce. So if you feel adventurous, as I always am give this a go, You will need...
- 300g pork mince
- 3 tablespoons tomato paste/puree
- 15g dark chocolate [minimum 70% cocoa solids]
- 1 small onion, finely chopped
- 200ml good red wine
- 1 teaspoon sugar
- Pinch ground cinnamon
- 2 tbsp extra virgin olive oil
- 200ml boiling water
- Sea salt & ground black pepper
- Grated parmesan, to serve [optional]
How to...
- Fry the onion in the olive oil until soft and transparent. Add the minced pork and cook for about 15 minutes.
- Add the wine, bit by bit, evaporating it all in the process. When all the wine is used, water down the tomato paste in the boiling water and add it to the meat & onion mixture. Add the sugar, cinnamon, chocolate and season with salt & pepper. Give it a good stir and cover the pan and simmer on a very low heat for about an hour, stirring occasionally. If needed add some boiling water to the sauce.
- When the ragù is done, turn off the heat and add the chocolate, sugar and cinnamon.
- Serve the ragù on the pasta or, alternatively mix the ragù with the pasta. Sprinkle with grated parmesan.
Enjoy!!
R&A
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