A Puerto Rican Ragu
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Growing up pork carne guisada was a regular on our dinner table. It’s slow-stewed pork, tomato, onion, sazòn, and sofrito. We often served it alongside arroz con gandules or tucked it into empanadillas. I often make a big batch of Puerto Rican Sofrito, so I can easily make these dishes, but I find that these ingredients lend themselves generously to other kinds of meals too.
I took my inspiration from the long-simmered Italian ragu which is often enriched with the addition of guanciale or pancetta. This recipe is how I imagine my grandma might have made pasta with the ingredients she had on hand. Adding sofrito in stages adds depth of flavor in the beginning and freshness when added in at the end. Be careful with the salt if using salted sazòn. I prefer to make mine or buy an unsalted variety. See the notes in the recipe for where to buy it.
A Puerto Rican Ragu
DifficultyMedium
Servings4-6
Prep Time20 minutes
Cook Time1 hour50 minutes
Total Time2 hours10 minutes
I took my inspiration from the long-simmered Italian ragu which is often enriched with the addition of guanciale or pancetta. This recipe is how I imagine my grandma might have made pasta with the ingredients she had on hand.
Ingredients
For the Sauce
- 2 Oz. (about 2 slices) Thick Bacon, cut into 1 inch slices
- 1 lb. Pork Shoulder, trimmed and cut into 1 inch cubes
- 2 T. Neutral Oil
- 1/4 t. Crushed Red Pepper
- 1 Large (about 2 cups) Yellow Onion, diced
- 1-2 T. Sazòn, unsalted, *see note
- 1/2 C. Puerto Rican Sofrito , *see note
- 1 28 oz. Can Crushed Tomatoes
- 2 C. Chicken Stock, homemade or unsalted
- 4 T. Butter
- 2 T. Lime Juice, freshly squeezed
- Salt & Pepper, to taste
For Serving:
- 1 lb. (16 oz.) Pasta, any shape
- Queso Fresco
- Fresh Cilantro, coarsely chopped
Instructions
Method:
- 1
In a small food processor, pulse the bacon until it forms a paste. Set aside.
- 2
In a medium bowl, season the pork with a sprinkle of salt and pepper.
- 3
In a large heavy pot, heat the neutral oil over medium heat. Add the pork to the pot. Brown the meat on all sides. This should take 5-8 minutes. Remove it from the pot to the bowl.
- 4
Lower the heat to medium-low. Add the bacon to the same pot, stirring it until the fat is rendered. This should only take a few minutes.
- 5
Return the heat to medium. Add the onion and a pinch of crushed red pepper. Cook for 5-7 minutes.
- 6
Add 1/4 cup of sofrito, stirring until fragrant. Add in the sazòn, and cook for one minute longer.
- 7
Add the pork back to the pot with all the juices from the bowl. Slowly add the chicken stock and crushed tomatoes. Once it comes to a simmer, add the butter. Lower the heat to low.
- 8
Cover the pot and simmer for about an hour, keeping an eye on the temperature and stirring every 10-15 minutes.
- 9
Remove the lid. Continue to simmer for 20 minutes until the sauce thickens. Stir in the remaining 1/4 C. sofrito. Simmer 10 minutes longer.
- 10
Stir in the lime juice. Check for seasoning, adding salt if necessary.
To Serve:
- 1
Boil the pasta according to the package instructions. Drain and add to the sauce, stirring carefully until combined. Top with queso fresco and cilantro.
Equipment
- Large Heavy Pot, for sauce
- Large Pot, for boiling pasta
- Medium Bowl
Notes
I make my own sazòn, so I go with 2 T. In this recipe. There are many recipes online, or you can purchase it. I like Illyanna Maisonet’s Sazòn from Burlap and Barrel or Louisa Brand. If using salted sazòn, start with 1 T. You’ll have to be more careful with the salt level if using the salted variety.
Puerto Rican Sofrito is easy to make! Click here for my recipe.
Keywords:Pasta, Puerto Rican, Sofrito, Ragu, Pork, Cilantro, Pasta Sauce
