Ragù Di Maiale (Braised Pork Sauce)

Instructions

1. 1

   In a bowl, combine meat with pepper and juniper berries.

2. 2

   In a large saucepan, brown meat, half at a time, in oil. Season with salt. Add green onions and garlic and cook for about 2 minutes. Sprinkle with flour and stir to coat the meat. Deglaze with wine, stir and cook until reduced by half.

3. 3

   Add broth, bay leaf and clove. Bring to a boil. Cover and simmer gently for about 2 hours or until meat is fork tender. Remove bay leaf and clove. With a potato masher, crush the meat to shred. Cook and reduce, uncovered, over medium heat for about 15 minutes. Add parsley and adjust seasoning.

4. 4

   Add pasta and toss gently to coat well. Add cooking water, if needed, and drizzle with olive oil.