Shelly's Recipe

HEARTY PORK RAGU

Category: Sauces - Miscellaneous

For the stock:
1 1/2 to 2 pounds pork bones (or another tougher cut of pork)
1 tablespoon olive oil
1/2 onion, diced
3 celery stalks, diced
1 cup red wine
2 cups low-sodium chicken or vegetable stock
4 leaves basil, sliced thinly
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme

For the ragu:
1 tablespoon olive oil
1 onion, diced
4 cloves garlic, minced
4 leaves basil, sliced thinly
1/2 cup red wine
28 oz. can diced, whole, or stewed tomatoes (depends on how big you like your chunks of tomato), with juices
2 tablespoons tomato paste
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (use more or less according to how spicy your like your food; I probably used a bit more than 1/2 teaspoon)
1/8 teaspoon nutmeg
1-2 tablespoons heavy cream (optional)
1 pound pasta, for serving

Start by making your stock and cooking the pork. Over medium-high heat, heat a tablespoon of olive oil and add in the 1/2 diced onion and diced celery. Cook until softened, then add in the 1 cup red wine, 2 cups chicken stock, pork bones, basil, and enough water to cover. Add in the salt, pepper, and thyme, stir, and bring to a boil. Reduce the heat to a simmer, cover, and simmer for 1 1/2 to 2 hours or so, until the meat falls off the bones.

When the pork is almost ready, begin your sauce. Heat a tablespoon of olive oil in another pot, then add in the diced onion. Cook until softened, then add in the garlic and cook until fragrant, another minute or so, over medium heat. Add in the basil, stir until wilted, then add in the red wine, turn to medium-high, and cook until reduced by half.

Add the canned tomatoes and tomato paste to the sauce pot, then add the thyme, crushed red pepper flakes, nutmeg, salt, and pepper and stir to combine.

Strain the meat from the stock from the other pot, and remove any meat that is still sticking to the pork bones. Add the meat, onions, and celery to the pot with the tomatoes and cook, over medium heat, until reduced and thickened. Add in 1 to 2 tablespoons of heavy cream, if you like, and stir to combine. Serve over cooked pasta and topped with a bit of Parmesan cheese. Serves 4-6.

DOUBLE-STRAWBERRY MARGARITA SQUARES
1-1/4 cups crushed pretzels
6 tbsp butter or margarine, melted
8 oz pkg cream cheese, softened
14 oz can sweetened condensed milk
1 cup pureed strawberries
1/2 cup lime juice
8 oz cool whip strawberry whipped topping, thawed
Sliced strawberries, optional

Mix pretzel crumbs and butter in 13x9 inch pan; press firmly onto bottom of pan. Refrigerate until ready to use.

Beat cream cheese and condensed milk in large bowl with wire whisk until well blended. Add strawberries and lime juice; mix well. Gently stir in whipped topping; pour evenly over crust.

Freeze at least 6 hours or overnight. Let stand at room temperature 15 minutes to soften slightly. Cut into 16 squares. Garnish with sliced strawberries, if desired. Store leftover dessert in freezer. Makes 16 servings.

PANTRY PASTA
4 tablespoons olive oil
1 whole red onion, diced
36cloves garlic, minced
2 can (14.5 ounce) diced tomatoes with juice
2/3 cup assorted olives, pitted and roughly chopped
2/3 cup white wine
4 whole boneless, skinless chicken breasts, pounded to even thickness
Kosher salt
Freshly ground black pepper
2 tablespoon olive oil
2 tablespoon butter
Grated parmesan cheese
1 pound linguine, cooked al dente and drained
2 teaspoon olive oil

Heat medium skillet over medium-low heat. Add olive oil. When warm add diced red onion and stir. Cook slowly for five minutes, stirring occasionally. Add garlic, then stir and cook for one minute. Pour in diced tomatoes with their juice. Add chopped olives. Stir and cook for a minute or two.

Splash in wine, then stir and simmer over low heat for 15 minutes, stirring occasionally.

While sauce is cooking, sprinkle salt and freshly ground black pepper over the chicken breasts. Heat 1 tablespoon olive oil and 1 tablespoon butter in a separate skillet. Cook on both sides until golden brown and done. Set aside.

Toss cooked linguine in olive oil and arrange on a small platter. Spoon 3/4 of the sauce over the pasta. Place chicken on top, then spoon remaining sauce over the chicken. Sprinkle on grated Parmesan and serve immediately. Serves 4