Frank`s Ragu

Frank`s Ragu

(My Spin on a Sicilian Ragu)

INGREDIENTS:

·        4 lbs Pulled Pork, ( made the day before )

·        Garlic Oil with 10 Cloves, ( made the day before )

·        16 Sicilian Sausages ( browned, drained & sliced )

·        4 Cans White Kidney Beans ( rinsed & drained )

·        1 lb Baby Bok Choy ( roughly chopped & rinsed )

·        520 grams of  Oyster Mushrooms ( rough chop )

·        2 Spanish Onions ( rough dice )

·        1 liter Shiraz Wine

·        1 liter Water

·        6 Cans Diced Tomatoes

·        3 Tbl Sweet Basil

·        3 Tbl Oregano

·        6 Tbl of My Spice Rub, ( I`m going to name it “The Bearz Rub”)

·        Parsley

·        Salt & Pepper to taste

STEPS:

·        In large stock pot pour in the Garlic Oil, with the Cloves

·        Bring the Oil to Med heat, then with a Potato masher, smash the Cloves, ( they`ll be sweet & soft after you`ve created the Oil )

·        Drop in the Onions & stir, when they have started to “sweat”, add the Mushrooms

·        Add a can of Diced Tomatoes

·        Add the Sausages, & 2 more cans of Tomato

·        Add the wine

·        Put in the Kidney Beans, & Bok Choy

·        Add the remainder of the Tomatoes & Water

·        Put in the Pulled Pork

·        Add the Seasonings….& Simmer for a couple of hours

I`m serving this Ragu over Polenta, (add the Parsley prior to serving) & stick in piece of Garlic Bread, however, you can use Rice or your choice of Pasta…..Enjoy

Uuuuuuummmmmm

;o)))