You know when we roast meat and there’s that piece left in the fridge that we get sick of but feel sorry to throw away? Make a Ragu!
I’m not going to go into the issue of the origin of the dish, the original recipe and blah, blah, blah because this conversation has already happened on another occasion. The fact is that today all shredded meat, cooked for a long time (or not), covered in a sauce, is called ragu. Here I used pork shank.
I chopped it with a knife into very small pieces (they could have been smaller but I was too lazy), sautéed it with onion until it caramelized, added a small handful of capers and the roast juice that I had collected from the pan and saved (after freezing you remove the fat that remains on the surface and only the flavor remains).
For the puree, I cooked 2 potatoes, 1 carrot and 1 cassava and mashed it leaving little pieces (that’s why it’s rustic), added a spoonful of butter, a little milk and put it on the heat for a minute. I sprinkled enough salt. I served the ragu on top of the puree and it didn’t even look like it was “rest“.
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