Pulled Pork Ragu with Homemade Pasta & Crispy Sage

Additional Notes

• What is ragú?
  It is an Italian meat sauce made with minced meat, onions, tomato and wine.
• What is the difference between a Ragú and a bolognese?
  Contrary to the typical South African fusion dish of Spaghetti Bolognese; Bolognese is a version of ragú that is more suitable to dishes like lasagne than Spaghetti. That is because Bolognese is thicker and blends better with wider shaped pasta.
• What can I replace the wine with?
  Something like beetroot juice would work. Find our full list of alternatives here: https://foodloversmarket.co.za/red-white-wine-substitutes-for-cooking/

Here are some key tips for cooking perfect pasta:

• Big Pot, Big Water: Use a large pot with plenty of water to allow the pasta room to move freely and cook evenly.

• Salted Water is a Must: Generously salt your water before adding the pasta. This seasons the pasta as it cooks, adding flavour to every bite.

• Boil First, Pasta Second: Wait for the water to reach a rolling boil before adding the pasta. Cold water takes longer to come back to a boil after adding pasta, affecting cooking time.

• Stir Occasionally: Give your pasta a good stir after adding it to the pot, then occasionally throughout cooking. This prevents sticking and ensures even cooking.

• Save that Pasta Water!: Reserve a cup or so of the starchy pasta water before draining. This flavourful water can be added to your sauce to help it cling to the pasta for a delicious result.

• Skip the Oil: Don’t add oil to your pasta water. It can prevent the sauce from sticking to the noodles. Instead, add a drizzle of olive oil to your cooked pasta if you’re not tossing it in sauce right away.

• Sauce Last: Drain your pasta and add it directly to your waiting sauce. Don’t rinse the pasta unless you’re using it for a pasta salad, as rinsing removes the starch that helps the sauce adhere.

By following these tips, you can transform your pasta dishes from bland to restaurant-worthy!