Pork ragu cuts pricey ingredients, leaves flavor

09/30/2010 | New York Times (tiered subscription model), The

A pork-based pasta sauce created by Nick Anderer, the chef at Maialino in New York's Gramercy Park Hotel, is modified to use pork shoulder instead of suckling pig, and leaves out the veal stock. The original recipe was intended to use ingredients left over in a high-end restaurant, but the new recipe is delicious in its own right.

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