Comments on: Pork Ragù

By: Stephen

Stephen — Tue, 14 Apr 2009 10:34:30 +0000

Tim, I know what you mean about the flavour; I think the stock that we used was really fully flavoured so that helped.

By: Tim

Tim — Tue, 14 Apr 2009 09:52:30 +0000

The last time I made pork ragu I really tasted the lack of that strong beefy flavour you get with a mixed ragu. Still, that picture looks mighty appetizing and has me contemplating giving it another shot! Tim’s last blog post..Do you struggle with the pain of defrosting?

By: The Food Hunter

The Food Hunter — Fri, 10 Apr 2009 21:13:04 +0000

I love pork ragu. this one looks yummy! The Food Hunter’s last blog post..Getting Reservations at Babbo & How I Met Mario Batali

By: Presto Pasta 108 : Baking Delights -

Presto Pasta 108 : Baking Delights - — Fri, 10 Apr 2009 15:36:45 +0000

[...] is a dynamic duo, Kerri and Stephan from Dinner Diary. They have submitted this luscious Pork Ragu. Can’t you just smell [...]

By: marye

marye — Fri, 10 Apr 2009 14:49:18 +0000

it looks fantastic! Thanks for joining in this week. marye’s last blog post..You Need to Know…

By: Ruth

Ruth — Tue, 07 Apr 2009 15:30:56 +0000

It's rainy, damp and miserable here in Halifax...your pork ragu would be perfect. Thanks for joining in Presto Pasta Night fun and I hope to see you around often. Ruth’s last blog post..Presto Pasta Night Roundup #107

By: Mrs Ergül

Mrs Ergül — Tue, 07 Apr 2009 09:06:12 +0000

This looks good! Even better considering the fact that this is the first time you made it with this cooking method! Mrs Ergül’s last blog post..Boule

By: Kerri

Kerri — Tue, 07 Apr 2009 09:05:12 +0000

Me too

The sauce was very fine but the pork broke down into shreds which added some texture.

By: Gourmet Chick

Gourmet Chick — Tue, 07 Apr 2009 08:34:05 +0000

I love pork ragu. Actually I love anything invoving pork really. Would you perhaps lose out on a bit of texture by blending everything? Gourmet Chick’s last blog post..Moules mariniere