Orange Pork Ragout with Beans

This recipe was published in the New York Times and has quickly become a favorite of many of us.

Published: October 31, 2007

Time: 3 hours

1 cup dried cannellini beans, rinsed
3 tablespoons extra virgin olive oil
2 pounds boneless pork shoulder, in 2-inch chunks
1 medium-size onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, cored, seeded and finely chopped
1 1/2 teaspoons smoked Spanish paprika
1/4 teaspoon ground cloves
Grated zest and juice of 2 oranges
1 1/2 cups dry red wine
3 branches fresh rosemary
Salt and freshly ground black pepper
Small pinch red chili flakes
1 tablespoon finely chopped flat-leaf parsley.

1. Place beans in a saucepan, cover with water by 2 inches, bring to a boil, cook 2 minutes, cover and set aside to soak 1 hour.

2. Meanwhile, heat 2 tablespoons oil in a 4-quart casserole and lightly brown pork without crowding over medium-high heat. Remove. Add onion, garlic and bell pepper. Sauté over low heat until soft. Stir in paprika, cloves and zest. Stir in orange juice and wine, scraping bottom of pan. Return pork to pan. Set aside until beans have finished soaking, then drain beans and add. Add rosemary, black pepper and chili. Bring to a simmer.

3. Cover and simmer 2 hours, until beans are tender. Season with salt. Leave in casserole for serving or transfer to a serving dish. Drizzle over remaining oil and scatter parsley on top before serving.

Yield: 4 servings

Italian Pot Roast

This recipe is from The Encyclopedia of Sauces for Your Pasta, by Charles Bellissino. He calls it "Neapolitan meat sauce".

2 lb piece boneless beef or pork
2 cloves garlic
1/2 tsp salt
2 oz lard or olive oil
3 onions, chopped
2 carrots, julienned
1 stalk celery, chopped
1/2 cu red wine
1/2 cu water
1 T tomato paste
1, 8 oz can tomato sauce

Sliver the garlic and insert it into slits in the meat. Brown the meat in the fat or oil. Add veggies and cook 5 min. Blend wine, water, and paste (actually, I forgot the water yesterday and it came out nicely, with a slightly thicker sauce than usual) and add to pan. Bring to boil and simmer covered for 30 min. Add tomato sauce and simmer 2 hours more or until meat is tender. Serve sauce over pasta and meat alongside.