The Triton

Career

Spicy pork ragout is a dish made with love

ADVERTISEMENT

To me, a pasta sauce can only be made with love, time and fresh ingredients. This is why I chose a pasta dish to share in February, the month of love.

It is near impossible for this dish to go pear shaped. It is not technically demanding, but rather timing conscious, so you can focus on getting the house dressed for romance whilst the ragout focuses on helping your A game.

 

Ingredients

1 pound pancetta, chopped

2 red onions, diced

5 sprigs fresh thyme, tied together with cooking string

4 garlic cloves, crushed

1 Tbsp dried thyme

1 Tbsp dried sage

1 tsp smoked paprika

1 tsp cayenne pepper

2 pounds ground pork

1 cup tomato juice (Pomi brand is the best). Ready-made tomato soup can be used as a substitute.

1 pound plum tomatoes, diced

1/4 cup olives, chopped

1/4 cup capers

1 cup crumbled goat cheese

Choice of pasta

 

In a heavy sauce pan over medium heat, cook chopped pancetta 10-15 minutes until almost crispy, stir regularly.

Add the diced onions and cook 5 minutes more.

Add the fresh thyme, crushed garlic, dried thyme, sage, paprika and cayenne pepper. Cook 5 minutes more, stirring occasionally.

Add the ground pork and cook for 5 -7 minutes, stirring regularly, coating the pork with the spices and pancetta fat.

Add the tomato juice and bring to a simmer, then place a lid on the pot and reduce heat to low. Cook for 15 minutes.

Return heat to medium and add the plum tomatoes, olives, capers and goat cheese. Cook 10 more minutes, stirring regularly.

Remove from heat. Remove the fresh thyme. Salt and pepper to taste.

Serve with choice of pasta. Garnish with sliced figs, Parmesan and sliced cherry tomatoes.

 

Mark Godbeer, a culinary-trained chef from South Africa, has been professionally cooking for more than 11 years, 9 of which have been on yachts (chefmarkgodbeer.com). Comments on this recipe are welcome at editorial@the-triton.com.

Related Posts...
Top Shelf: by Chef Tim McDonald I am a disciple Read more...
Top Shelf: by Chef Tim McDonald I was a restaurant Read more...
Top Shelf: by Chef Lauren Loudon While taking in the Read more...
Top Shelf: by Chef Mark Godbeer Chefs aboard megayachts are Read more...
Over the past few years, my preference sheets have become Read more...

Share This Post

Leave a comment

Your email address will not be published. Required fields are marked *

Please answer the question below to leave a comment. * Time limit is exhausted. Please reload CAPTCHA.

Editor’s Picks

USVI Charter Yacht Show previews season, post-hurricane cruising grounds

USVI Charter Yacht Show previews season, post-hurricane cruising grounds

By Carol Bareuther It felt like business as usual at the USVI Charter Yacht Show, hosted by the newly formed Virgin Islands Professional …

Gallery: Triton Networking at Longbow Marine

Gallery: Triton Networking at Longbow Marine

Nearly 300 captains, crew and industry pros joined us last night for Triton Networking at chandlery Longbow Marine in Fort Lauderdale. Low …

Latest news in the brokerage fleet: Casino Royale, Man of Steel sell

Latest news in the brokerage fleet: Casino Royale, Man of Steel sell

Yachts sold M/Y Casino Royale, a 163-foot (49.7m) Christensen built in 2008, sold by Northrop & Johnson brokers Joe Foggia, acting …

Sell the anchor, barter for a kayak, buy a drone with Yachting Trader app

Sell the anchor, barter for a kayak, buy a drone with Yachting Trader app

By Dorie Cox Capt. Ken Maff and his wife, Chief Stew Heidi Romero, have managed thousands of pounds of stuff during their careers on …

Featured Listings