Today for lunch we served Pork Ragu served with tricolour pasta spirals served with homemade garlic bread, carrots and green beans.
In southern Italian regions, ragù is often prepared from substantial quantities of large, whole cuts of beef and pork, and sometimes regional sausages, cooked with vegetables and tomatoes . After a long braise (or simmer), the meats are removed and may be served as a separate course without pasta
