Brasato di Maiale con Ragu Nero

1. 1

   Dry the pork with absorbent paper towels.

2. 2

   Rub the meat with the sea salt and tuck the sage leaves under the twine.

3. 3

   Permit the pork to absorb the salt and sage perfumes for 1/2 hour or so.

4. 4

   Prepare the porks braising sauce.

5. 5

   With a mezzaluna or a very sharp knife, mince the pancetta with the garlic and parsley to a fine paste.

6. 6

   In a large terra-cotta or enameled cast-iron casserole over a medium flame, warm the olive oil and melt the aromatic paste.

7. 7

   Brown the pork, crusting it well on all sides, a task that takes at least 10 minutes.

8. 8

   Pour 1 cup of the wine over the pork, letting it evaporate before adding the remaining cup of wine and the tomato puree.

9. 9

   Cover the casserole tightly, bringing the ingredients to a simmer.

10. 10

    Lower the flame and permit the pork to braise, its liquids barely simmering, for 2 hours.

11. 11

    Lift the lid and test the doneness of the meatit should be fork-tender.

12. 12

    Permit the pork a rest while serving a bit of pasta, as suggested on page 71.

13. 13

    Afterward, carve the pork into 1/3-inch-thick slices and present it with spoonfuls of the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.