Ru's Pork Ragu

A hearty and delicious entree made with seared Ru’s potato ricotta pierogi and topped with a housemade pork ragu, scratch-made parmesan cheese sauce and fresh basil garnish.

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Recipe

  • Ingredients
  • Ru's Potato Ricotta Pierogi1 case (200 pieces)
  • Bone-in Pork Butt, Trimmed5 lb
  • Olive Oil¼ cup
  • Salt cup
  • Pepper cup
  • Garlic Powder to taste
  • Crushed Red Pepper to taste
  • Celery, Diced1 cup
  • Carrots, Diced2 cups
  • Onion, Diced1 cup
  • Chicken Stock3 cups
  • Caraway Seeds (optional)
  • Diced Tomatoes14 oz
  • Tomato Sauce24 oz
  • Fresh Basil2 oz
  • Butter½ lb
  • Milk2 cups
  • Flour½ cup
  • Grated Parmesan8 oz
  • Butter Oil Mixture
  • Butter3 cups
  • Olive Oil3 cups
  • Cheese Sauce Instructions
    • Heat butter in medium sauce pan on med/high heat.
    • Add flour and whisk to form a rue.
    • Add 2 cups chicken stock and milk whisk until it begins to thicken, 2-3 min.
    • Add parmesan cheese and whisk until completely combined, 2-3 min. on low heat.
    • Add salt, pepper, garlic powder and crushed red pepper to taste.
  • Pork Ragu Instructions
    • Preheat oven to 325°F.
    • Heat dutch oven on stovetop on high for 1 min., then add oil.
    • Salt and pepper pork, sear all sides on med/high for 3-5 min. per side.
    • Remove pork from dutch oven, set aside.
    • Add celery, carrots and onions. Cook until tender, 6-7 min.
    • Add 1 cup chicken stock.
    • Add pork butt back to pot.
    • Add diced tomatoes.
    • Cover and cook on med/high, 25-30 min.
    • Remove from heat, and pour tomato sauce over pork.
    • Cover, place in oven and roast for 3 hours.
    • Remove from oven, carefully place pork in a bowl. Remove bone from pork along with any excess fat.
    • Shred pork by pulling apart with two forks.
    • Blend sauce together with an immersion blender or food processor.
    • Add pork back to sauce.
  • Pan Fry Instructions
    • Thaw pierogi in refrigerator overnight.
    • Heat olive oil and butter mixture over medium high heat. Add pierogi to pan when bubbling.
    • Cook 3-4 minutes on each side or until golden brown.
    • For best results cook in batches of 8-10, pierogi depending on pan size.
  • Plating
    • In a bowl, toss arugula with olive oil, salt and pepper.
    • Arrange the arugula in the center of a serving platter or bowl.
    • Stagger the pierogi all around the salad or in a line.
    • Spoon the sweet and sour beets across the entire dish.
    • Drizzle balsamic glaze over pierogi and arugula.
    • Garnish with walnuts and serve!

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