Secret Recipe: Slow-Cooked Pork Sugo from Perbacco
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In the July 2011 issue, pastry chef Emily Luchetti (of Waterbar and Farallon) obsessed over her favorite comfort food: red sauce. "I mean something like marinara, Bolognese, or even just straight grape tomatoes with basil," she says. "If I get it at a restaurant, I like Perbacco's canneroni with pork sugo." We've got the recipe for the sauce, which goes nicely with canneroni pasta and some ricotta salata on top.
Slow-Cooked Pork Sugo
5 tablespoons extra-virgin olive oil
4 yellow onions, diced small
2 tablespoons fennel seed
2 tablespoons red chili flakes
1 bay leaf
16 ounces canned diced tomatoes
16 ounces canned tomato puree
10 ounces pork stock
1 (4 pounds) roasted pork butt, shredded into small pieces
2 sprigs rosemary
Salt to taste
Ground black pepper to taste
1. In a thick-bottomed pot, heat the olive oil over medium heat. Add the onions, and cook gently until translucent. Then add the fennel seed, chili flakes, and bay leaf, and cook for 2 more minutes, stirring constantly.
2. To the pot, add all the tomatoes, pork stock, and shredded pork, and bring to a simmer. Continue cooking the sauce at a simmer for 1 hour, stirring every 5 minutes to keep the sauce from sticking and burning on the bottom.
3. Finish the sugo with rosemary, and season to taste with salt and pepper.