Make Modena-style ragu with ground pork and mortadella
"This rich ragu gets cooked low and slow to develop all the savory flavors...."
INGREDIENTS
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Extra virgin olive oil
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1 small onion, minced
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2 carrots, peeled and minced
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2 celery stalks, washed and minced
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1 cup ground or sliced thinly prosciutto di Parma
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1 cup ground or sliced thinly mortadella
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2 cups ground pork
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2 Parmigiano rinds
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Chicken stock, to cover ragu
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1/4 cup basic tomato sauce
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Sea salt, to taste
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2 tablespoons unsalted butter
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Parmigiano Reggiano
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Tagliatelle pasta
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Extra virgin olive oil
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