Pork Sugo

Pork Sugo

  • Prep time: 15
  • Cook time: 45
  • Yield: 8
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Ingredients
  • 2 pounds pork shoulder, cut into 4 large chunks
  • 2 onions, sliced
  • 3 carrots, sliced
  • 3 stalks celery, sliced
  • 3 cloves garlic, smashed
  • 1 teaspoon rosemary leaves
  • 5 sage leaves
  • 2 tablespoons tomato paste
  • 1 cup dry white wine
  • 2 quarts stock
  • 3 tablespoons butter
  • 1 teaspoon parsley, chopped
Nutrition Facts
Serves 8

Description

“Sugo” is an Italian term that generally refers to a sauce, particularly a savory sauce used in Italian cuisine. The term is often associated with pasta dishes, where sugo is the flavorful sauce that coats the pasta. The word “sugo” translates to “juice” or “sauce” in English.

There are various types of sugo in Italian cuisine, each with its own unique ingredients and preparation methods. Some popular types of sugo include:

  1. Sugo al Pomodoro (Tomato Sauce):

    • This is one of the most common and fundamental sugo varieties. It is made with tomatoes, garlic, onions, olive oil, and herbs such as basil and oregano. Sugo al pomodoro is often used as a base for many pasta dishes.

  2. Sugo alla Bolognese:

    • Also known as Bolognese sauce, this sugo hails from the city of Bologna. It typically includes minced meat (usually a combination of beef and pork), tomatoes, onions, carrots, celery, wine, and sometimes milk or cream. It is a rich, savory sauce often served with tagliatelle or other pasta.

  3. Sugo all’Arrabbiata:

    • This spicy sugo is made with tomatoes, garlic, red chili peppers, and olive oil. The term “arrabbiata” translates to “angry” in Italian, indicating the spiciness of the sauce. It is commonly served with penne or another short pasta.

  4. Sugo ai Frutti di Mare (Seafood Sauce):

    • A seafood-based sugo that typically includes a variety of seafood such as shrimp, clams, mussels, and sometimes fish. It is flavored with garlic, tomatoes, white wine, and herbs.

  5. Sugo alle Vongole (Clam Sauce):

    • This sugo is made with fresh or canned clams, garlic, white wine, parsley, and sometimes tomatoes. It is often served with linguine or spaghetti.

  6. Sugo ai Funghi (Mushroom Sauce):

    • Mushroom-based sugo that includes sautéed mushrooms, garlic, herbs, and sometimes a splash of wine or cream. It is a flavorful option for vegetarians.

  7. Sugo all’Amatriciana:

    • Originating from the town of Amatrice, this sugo features tomatoes, guanciale (cured pork cheek), Pecorino Romano cheese, and sometimes red pepper flakes. It is commonly paired with bucatini or spaghetti.

  8. Sugo di Carne (Meat Sauce):

    • A general term for meat-based sauces that can include a variety of meats such as beef, pork, or sausage. The meat is typically simmered in tomatoes, garlic, onions, and herbs.

These are just a few examples of the diverse world of sugo in Italian cuisine. The specific ingredients and preparation methods can vary based on regional traditions and personal preferences. Sugo plays a central role in Italian cooking, adding depth and flavor to pasta dishes and other culinary creations.

Instructions

  • 1. Preheat oven to 325F.
  • 2. Season pork steaks well with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Brown pork on all sides and reserve on a plate.
  • 3. Add onions, carrots, celery, garlic, and herbs and cook stirring frequently about 3 minutes. Stir in tomato paste and continue cooking another 2 minutes. Stir in wine and deglaze pan, scraping up any browned bits. Continue to cook and reduce wine by half.
  • 4. Add stock and return pork back to pot, nestled in the liquid. Cover and transfer to oven to cook another 2 hours.
  • 5. Remove pork from broth and allow to cool. Shred pork.
  • 6. Use a food mill or blender to puree stock and vegetables. Season with salt and pepper. Re-combine pork with sauce.