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Every issue we receive an overwhelming amount of Ask For It recipe requests, and some recipes are too long to fit on one page of the magazine. The current, summer issue out now has an Ask For It requested for Cafe Genevieve’s pork neck ragu. The recipe really takes two steps, first is braising a pork neck (recipe below). Cafe Genevieve then makes a ragu and serves it over pappardelle pasta, garnished with a healthy portion of ricotta cheese. It is the perfect warm and hearty meal to fill you up during this beautiful spring rainy weather we are having. This recipe takes time and is more difficult then most, but it is worth it!
Ingredients
- 1/4 case Snake River Farms pork neck bones
- 1/8 cup paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano leaves
- 1 teaspoon dried thyme leaves
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1/2 cup onions, diced
- 1/2 cup carrots, diced
- 1/2 cup celery stalks, diced
- 1/4 cup garlic cloves
- 1/4 cups fresh rosemary, chopped
- 6 cups whole tomatoes, canned
- Water
Instructions
- Mix all dry spices in a mixing bowl to make a dry rub.
- Rub each neck with dry rub and place on a sheet tray with a roasting rack.
- Roast at 400 F for 25 minutes or until a nice crust forms.
- Place onions, carrots, celery, and garlic in the bottom of a large braising pan.
- Pour the canned tomatoes over the veggies.
- Then place rosemary over the tomatoes and cover with wire rack.
- Place roasted neck bones on top of racks.
- Pour enough water over the neck bones to cover.
- Cover with plastic wrap, foil and the lid of the pan.
- Cook 10 to 12 hours overnight.
- When finished cooking, pull necks out and place on sheet trays to cool.
- Strain braising liquid and save for later.
- When cool enough shred neck meat and store in cambro.
Posted in Ask For It
