Best 3 Ragu Al Maialino Recipes

**Ragu al Maialino: A Journey Through Italian Culinary Delights**

Ragu al Maialino, a timeless classic of Italian cuisine, takes center stage in this culinary exploration. This hearty and flavorful dish, often referred to as "wild boar ragu," is a symphony of rich flavors and textures that will tantalize your taste buds. Our article delves into the intricacies of crafting this delectable ragu, providing two distinct yet equally enticing recipes: one that captures the essence of tradition and another that adds a touch of contemporary flair.

Our traditional Ragu al Maialino recipe stays true to the rustic roots of this dish. Slowly simmered succulent wild boar meat mingles with aromatic vegetables, creating a deep and savory broth. The addition of red wine and tomatoes adds layers of complexity, resulting in a sauce that is both robust and elegant.

For those seeking a modern twist, our second recipe introduces a combination of wild boar and pork shoulder. This combination creates a richer and more tender ragu, while the inclusion of porcini mushrooms and white wine adds a depth of flavor and a hint of umami. Both recipes are accompanied by detailed instructions and helpful tips, guiding you through the process of creating this culinary masterpiece.

Whether you prefer the classic or contemporary approach, our Ragu al Maialino recipes offer a versatile base for a variety of dishes. Serve it over pappardelle pasta for a comforting and hearty meal, or use it as a filling for ravioli or cannelloni. Its versatility extends beyond pasta, as it can also be paired with polenta, mashed potatoes, or even crusty bread for a delectable appetizer.

Indulge in the rich history and captivating flavors of Ragu al Maialino, a testament to the culinary artistry of Italy. Embrace the essence of tradition or explore the boundaries of modern interpretations, and let this iconic dish transport you to the heart of Italian gastronomy.

Let's cook with our recipes!

PORK RAGù AL MAIALINO

Pork Ragù al Maialino image

This is true restaurant cooking for the home: a recipe born of a professional kitchen's need to use up leftovers, then cheated upon to strike away extravagances like suckling pigs, fresh-made pasta and veal stock. A common and inexpensive pork shoulder and a few extra pats of butter will do the trick nicely.

Provided by Sam Sifton

Categories dinner, pastas, main course

Time 2h45m

Yield Serves 4

Number Of Ingredients 15

Ingredients

1 pork shoulder, bone in, roughly 4 pounds
Kosher salt
3 tablespoons olive oil
1 medium white onion, peeled and cut into large pieces
1 rib celery, cut into large pieces
1 small fennel bulb, trimmed and cut into large pieces
1 quart chicken stock (or enough to almost cover the pork)
3 sprigs fresh thyme
Freshly ground black pepper
4 tablespoons unsalted butter
2 9-ounce boxes dry lasagna, broken into 3-inch shards
2 tablespoons fresh lemon juice
2 tablespoons grated grana Padano cheese
1 tablespoon chopped parsley
Small handful arugula leaves, cleaned

Steps:

Using a sharp knife, remove the thick skin from the pork, leaving a sheen of fat on top of the meat. Season aggressively with salt and place in the refrigerator until ready to use, as long as overnight.
Preheat the oven to 350 degrees. Place a deep saucepan or Dutch oven over medium-high heat and add 2 tablespoons olive oil. When it shimmers, gently cook the onion, celery and fennel until they begin to soften, about 10 minutes. Add the stock and thyme and bring to a simmer, then season to taste with salt and pepper. Rinse pork to remove excess salt, dry with a paper towel and add to seasoned broth. Cover and place in the oven for 90 minutes or more, until the meat just begins to pull away from the bone.
Allow both meat and broth to cool on the stove top for 30 minutes, or until you can touch the meat with your hands. Remove the pork and gently pull the meat from the bone, then tear the chunks into bite-size shreds. Place these in a large bowl.
Strain the liquid into a separate bowl and then pour enough of it over the meat to barely cover. (Use the rest for soup.) Cover and store in the refrigerator until ready to use.
Put a large pot of salted water over high heat and bring to a boil.
Place a large pan over medium-high heat and add the pork and braising liquid. Bring to a boil, then lower heat to medium and cook until the liquid is reduced by half. Add the butter and stir to emulsify.
Meanwhile, cook the pasta in salted water according to the directions on the package, 10 to 12 minutes. When it is finished, drain and add to the sauce along with a splash of pasta water. Simmer for 1 minute, then add the lemon juice, half of the cheese, a tablespoon of olive oil and the parsley. Stir to incorporate.
Serve immediately, topped with arugula and the remaining cheese.

PORK RAGù WITH BROKEN LASAGNE MAIALINO STYLE RECIPE - (4/5)

Pork Ragù with Broken Lasagne Maialino Style Recipe - (4/5) image

Provided by á-48098

Number Of Ingredients 12

Ingredients

4 pounds bone in pork shoulder
Salt and freshly ground pepper
3 tablespoons olive oil
1 medium white onion, peeled and cut into large pieces
1 rib celery, cut into large pieces
1 teaspoon fennel seeds
4 cups Chicken Broth
3 sprigs fresh thyme
1 pound dried pasta, such as broken lasagna
2 tablespoons unsalted butter
2 cups trimmed baby arugula
1/4 cup freshly grated Parmigiano-Reggiano

Steps:

Using a sharp knife, remove the thick skin from the pork, leaving a small amount of fat on top of the meat. Season with salt and pepper to taste. Place the pork in a large slow cooker. In a large skillet, heat the oil over medium heat. Add the onion, celery and fennel seeds. Cook until the vegetables are softened, about 10 minutes. Add the broth and thyme and bring it to a simmer. Add the contents of the skillet to the slow cooker. The meat should be almost covered by the liquid. If not, add some water. Cover and cook on low until the meat just begins to pull away from the bone, and a small sharp knife inserted in the meat comes out easily, 8 to 10 hours. Place the meat on a cutting board. With two forks, tear the meat into bite size pieces and discard the bones. Place the meat in a bowl. Strain the cooking liquid into another bowl. Skim off the excess fat. Discard the solids. Pour enough of the liquid over the pork to cover the meat. (Use the remainder for soup or stews.) When ready to serve, reheat the pork in its liquid in a large pot. Simmer until the liquid is slightly reduced. Meanwhile, bring a large pot of salted water to boiling over high heat. Add the pasta and salt to taste. Cook, stirring often, until the pasta is tender yet firm to the bite. Drain well. Add the pasta to the pot with the meat. Add the butter and cheese and stir well. Stir in the arugula. Serve immediately.

RAGU AL MAIALINO

Ragu Al Maialino image

Recipe from the Restaurant Maialino in New York. Overnight marinade requirement and also can be partially made ahead of time.

Provided by Member 610488

Categories Pork

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 pork shoulder (bone in @ 4 pounds)
salt
3 tablespoons olive oil
1 medium onion, peeled and cut into large pieces
1 celery rib, cut into large pieces
1 small fennel bulb, trimmed and cut into large pieces
1 quart chicken stock (or enough to almost cover the pork)
3 sprigs fresh thyme
freshly ground black pepper
4 tablespoons unsalted butter
2 (9 ounce) boxes lasagna noodles, broken into 3-inch shards
2 tablespoons fresh lemon juice
2 tablespoons grated parmasan cheese
1 tablespoon chopped parsley

Steps:

Remove the thick skin from the pork, leaving a thin layer of fat on top of the meat. Season heavily with salt and place in the refrigerator until ready to use, as long as overnight.
Preheat the oven to 350°F Place a deep saucepan over medium-high heat and add 2 tablespoons olive oil. Gently cook the onion, celery and fennel until they begin to soften, about 10 minutes. Add the stock and thyme and bring to a simmer. Season to taste with salt and pepper.
Rinse pork to remove excess salt, dry with a paper towel and add to seasoned broth. Cover and place in the oven for 90 - 120 minutes, until the meat just begins to pull away from the bone.
Cool meat and broth on the stove top for 30 minutes. Remove the pork and gently pull the meat from the bone, then tear the chunks into bite-size shreds. Place these in a large bowl.
Strain the broth into a separate bowl and then pour enough of it over the meat to barely cover. (Use the rest for soup.) Cover and store in the refrigerator until ready to use.
When ready to make, put a large pot of salted water over high heat and bring to a boil. While the water is heating up, place a large pan over medium-high heat and add the pork and covering liquid. Bring to a boil, then lower heat to medium and cook until the liquid is reduced by half. Add the butter and stir to emulsify into a sauce.
Meanwhile, cook the pasta in salted water according to the directions on the package, 10 to 12 minutes. When it is finished, drain and add to the sauce along with a splash of pasta water. Simmer for 1 minute, then add the lemon juice, half of the cheese, a tablespoon of olive oil and the parsley. Stir to incorporate.
Serve along with remaining cheese.

Nutrition Facts : Calories 808, Fat 28.3, SaturatedFat 10.9, Cholesterol 42.2, Sodium 455.2, Carbohydrate 112.4, Fiber 6.3, Sugar 7.6, Protein 25.3

Tips:

Use high-quality ingredients: The better the quality of your ingredients, the better your ragu will be. Look for fresh, locally-sourced meat and vegetables, and use a good quality olive oil.
Brown the meat well: Browning the meat is an essential step in developing the flavor of the ragu. Make sure to brown the meat in small batches so that it doesn't steam and release its juices.
Use a variety of vegetables: A good ragu should have a variety of vegetables to add flavor and texture. Some good choices include carrots, celery, onions, garlic, and mushrooms.
Use a good quality wine: The wine you use in your ragu will add depth and flavor. Choose a red wine that you would enjoy drinking on its own.
Simmer the ragu for a long time: The longer you simmer the ragu, the more flavorful it will be. Simmer the ragu for at least 2 hours, or even longer if you have time.
Serve the ragu with your favorite pasta: Ragu is a versatile sauce that can be served with a variety of pastas. Some good choices include spaghetti, tagliatelle, and penne.

Conclusion:

Ragu al maialino is a delicious and hearty Italian dish that is perfect for a cold winter night. The combination of pork, vegetables, and wine creates a rich and flavorful sauce that is sure to please everyone at the table. So next time you're looking for a comforting and satisfying meal, give ragu al maialino a try. You won't be disappointed!