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Pork Ragu for Date Nights at Home | Sara's Kitchen Witchcraft

God, there's nothing better than a warm cinnamon roll covered in icing.

Pork Ragu, Coq au Vin, Goulash, Dinners, Date Night, Magic, Love Magic, Love Spell, Homemade, Kitchen Witch, Kitchen Witchery, Witchcraft


A long while back, I showed you all how to make Coq au Vin—what remains, in my opinion, the ultimate date night flex, with how rich and delicious it is. (I mean, jeez, anything that uses two types of liquor in cooking is going to be phenomenal; you just know it.) But what if you want something that packs the same romantic punch as Coq au Vin, both in flavor and in magical potential, but takes the same effort as, say, goulash?


That's where a good plate of ragu comes in.


I originally found this recipe because I used to have a subscription to Butcher Box, got the giant chunk of pork butt just for fun, and then had to figure out what to do with it. This is what came out! But when it comes to the meat I used for this dish, I chose to make this with pork if only because beef prices where I live are ungodly right now, but if for whatever reason you can't have pork, you can make a delicious beef ragu with the same recipe! Just get a good chunk of beef chuck and cut it up, and you'll be in the same place.


No matter what you choose, though, know this: if you're looking to get the date night jazz on, with good food, good drink, and high, high spirits, this meal is it. The red wine, both in the glass and in the sauce—the pig itself, an animal of wealth and courage and valor—and all the other little trappings of a delicious red sauce, it all comes together for a lovely, rich, delicious meal. Let's take a look at that now, focusing on the tomato, red wine, thyme, and pork.

Magic in Pork Ragu

Pork Ragu, Coq au Vin, Goulash, Dinners, Date Night, Magic, Love Magic, Love Spell, Homemade, Kitchen Witch, Kitchen Witchery, Witchcraft

As I was saying, the pig has long been associated with valor. Think of its wild cousin, the boar—a fierce, protective, territorial animal. While the pig is a much gentler fellow, and has a bad rap lately for laziness, its starting associations were courage and power and wealth. Plump and proud, the pig—and by extension, pork—adds that touch of prosperity and luck that matches so well with the ancient drink of ecstasy and good times, and with the red passion of tomato, the floral beauty of thyme. It all works so well together.


So when you want to next impress your lover(s) with a cozy, homemade meal that tastes expensive (and yet doesn't cost you so much time and labor), try this out. You'll have the time to clean up the kitchen and spend some time socializing while it cooks, and with the energies of the Moon most at play, as well as a touch of the Sun, and the elements Water and Fire, you know you'll have a night full of emotion, joy, and good fun.


Pork Ragu


Prep time: 30 minutes

Cook time: 2 hours

Makes 4-5 servings


Ingredients:

  • 3-4 lbs pork loin, cut into large cubes (use same amount of beef chuck to make beef ragu!)

  • 1 onion, diced

  • 3 cloves garlic, minced

  • 4-5 medium carrots, chopped

  • 4-5 ribs of celery, chopped

  • 6oz tomato paste

  • 28oz crushed tomato

  • 14oz water (or chicken stock)

  • 1 cup dry red wine (merlot)

  • 1 lb pasta of choice (pappardelle, fettucine, etc.)

  • 3 bay leaves

  • 1 tsp rosemary

  • 2 tsp thyme

  • 1/2 tsp allspice

  • Salt & pepper to taste

Directions:

  1. Brown all sides of your cubes of meat in a pot over medium-low heat, then set aside.

  2. Fry onions, carrots, and celery until onions are translucent and soft, then add garlic and fry until fragrant.

  3. Add tomato paste, mix well, and let cook 1-2 minutes.

  4. Add one cup of red wine and cook until mostly evaporated.

  5. Add crushed tomatoes, seasonings, bay leaves, and then add pork back to the pot.

  6. Let simmer on low for two hours, stirring occasionally.

  7. Towards the end of cooking time, boil water for a pasta of your choice (I used fettucine)

  8. Remove pork from sauce and shred with two forks, then return to pot.

  9. When pasta is done, serve with ragu on top and finish with parmesan cheese if you like.

Easier than Coq au Vin, still fancy and delicious, this meal really does do it all. Give it a try next time you want to have something really impressive on the table for a fraction of the work!

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