This recipe is extremely addicting! My sauce also came out too thin, but I attribute this to all the liquid that came out of the pork when it was cooking. I used pork butt instead of shoulder, so maybe this was the reason? Anyway, I compensated by not adding the chicken broth (since I basically had homemade pork broth from the extra liquid!), as well as adding 2 tbsp of tomato paste and pre-mixed 2 tbsp cornstarch/2 tbsp water near the end. (You want to pre-mix with a small amount of water so that lumps don't form in the sauce.) The sauce thickened nicely and the ragu tasted excellent! I attribute a lot of that to the recommendation by the chef to serve on top of parmesan risotto. I also added basil to the risotto, and they both complemented the ragu well. My compliments to the chef - this is my new favorite comfort food!
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This recipe is extremely addicting! My sauce also came out too thin, but I attribute this to...