It’s been about 11 years since I have been swooning the melt in your mouth braised pork ragu at Al Di La in Bklyn. I have tried many a time to replicated this divine dish yet admittedily always failed compared to Chef Anna Klingers original!
While researching a holiday dish (braised meats are somewhat of a tradition for me) I stumbled upon Anna’s actual recipe on the Heritage Foods site. AHHHHH!! I knew instantly I had to conquer this dish once and for all!
I can not begin to tell how insanely delicious this braised ragu is….The depth of flavor is outstanding and the meat is ridiculiously tender. When I first tested the ragu upon its completion I was giddy as a little girl for it’s wild success…I finally did it! Thank you for sharing Anna!
With a dollup of creamy goat cheese and a shaving of fresh pecorino, it is beyond decadent! A large tubular pasta is perfect for catching this hearty sauce in each bite. YUMMMMMM……
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