Brasato di Maiale con Ragù Nero

Name: Brasato di Maiale con Ragù Nero
Yield: serves 6 to 8
Ingredients: 3 to 4 pounds boned loin of pork, tied at 2-inch intervals with butcher’s twine; 2 teaspoons fine sea salt; 6 large fresh sage leaves; 3 ounces pancetta; 3 fat cloves garlic, peeled and crushed; 1/3 cup flat parsley leaves; 1/4 cup extra-virgin olive oil; 2 cups good red wine; 2 cups canned tomato puree

January 24, 2012

This was and is still the dish every Napoletano wishes to come home to for Sunday lunch. There have been sonnets written to its lush sauce, to the perfumes of it curling down to the alleyways below, signaling that, at least for a day, all would be well for that family. The tomato, after its long, slow courting with the red wine, takes on a sort of rusted ebony tint, a beautiful rich color the Napoletani, with their keenness for flourish, are wont to call “black.”

Recipe notes

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