HOLY SHIT. A POST!
Yes, sorry its been a few months. Largely of apathy and busy doing other crap wondering if this is actually worthwhile. But look at me, back again with a recipe.
Anyhoo, on to the subject at hand. Pork and Leek Ragu:
Grab some shit:
First of all. A doz or so GOOD pork sausages. Pork and Fennel if at all possible, but I have a cheat for if you have to get straight pork sausages or (the horror), start with some pork mince.
Next, a decent sized Leek, or two. Wash them good.
3. Garlic – a couple of cloves chopped up
D: A couple of Tins of crushed Tomatoes
Finally, some Butter, fresh Thyme and white wine.
Oh, Salt/Pepper. DUH.
Cook the shit up:
Get a heavy based NON-nonstick pan on the stove at full whack for a few mins. While this is getting hotter than (*insert simile that I cant be bothered thinking of right now here*), get a decent sized heavy based pot on a medium heat with the butter, thyme and garlic thrown in. Slice the Leeks up lengthways in half, then half again (we call this quarters!), wash then chop up and dump in the pot with the rest. Give it a good stir to coat in the butter, throw in a generous pinch of salt and some pepper and put the lid on. Turn the heat down and forget about it until you have dealt with the sausages.
Now! Sausage time! Squeeze the sausages out of their casings and fry up in the screaming hot pan until nicely browned. Probably best to do this in batches so you don’t overcrowd the pan. 4-6 sausages at a time does the trick. Once nicely browned, set aside in a bowl and put the pan back on the heat.
Dump it all together into the pot with the Leeks, and add the two tins of tomatoes. Bring up to a simmer then lower the heat and cook for two hours or until its a nice and thick sauce.
Onto the Porky cheats if you can’t find decent Pork and Fennel Sausages or, decent pork sausages at all.
Pork Sausages: Smash up some Fennel seeds with some black pepper and add bit by bit to the Pork as you brown it.
Pork Mince: Dump your pork mince into a bowl, add some ground fennel seeds, black pepper, salt, garlic powder and onion powder. Mix well, then brown!