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Real Deal Pancetta and Pork Rag

Real Deal Pancetta and Pork Rag Recipe

  • 1/4 cup olive oil
  • 4 ounces pancetta, cut into a small dice
  • 2 yellow onions, finely chopped
  • 4 garlic cloves, finely chopped
  • Kosher salt and freshly ground black pepper
  • 2 carrots, finely chopped
  • 2 celery sticks, finely chopped
  • 1 bay leaf
  • 1 1/2 pound ground pork
  • 1/4 cup tomato paste
  • 2/3 cup dry red wine
  • One 28 ounce can tomato puree
  • One 28 ounce can diced tomatoes, with juice
  • 1 cup whole milk
  • 2 tbsp unsalted butter
  • 1 tsp sugar
  • 1 bunch basil, leaves picked, plus more for garnish
  • 1/2 cup Parmigiano-Reggiano cheese, grated
  • InstructionsLine a plate with paper towels; set aside. Heat the oil in a large, heavy bottom pot or Dutch oven over medium heat. When the oil shimmers, add the pancetta and cook until crisp, about 6 minutes. If the pancetta lets off a lot of fat, discard all but 3 tbsp of drippings. Remove the pancetta with a slotted spoon to the prepared plate and set aside.
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