golden beet and pork ragu with raditore pasta

i started by baking the beets for 40mins and then let them cool. once cooled, the skin just peels off by hand.

i then sautéed in a heavy bottomed pan, 1lb of pork mince. no oil needed at this point, as some of the pork fat will render out. salt and pepper to taste. once fully browned, transfer the pork to a dish and set aside. leaving the rendered pork fat in the pan.

i then diced 2 of the beets, along with 1 white onion, 2 celery stalks and 5 garlic cloves (garlic gal over here). i sautéed all the vegetables over medium heat in the reserved pork fat and let everything cook gently for 7-10mins until softened. add more salt and pepper to taste.

next add the sungold tomatoes, and let them gently burst into the vegetables. add in the red pepper flakes here as well. add the pork back in and then add about a cup of white wine, and let everything continue to cook down.

next add in about 2 cups of water and continue to cook everything over medium heat. the water will evaporate over 10-12mins and the sauce will look almost creamy and amalgamated. add in the heavy cream or a tablespoon of cream cheese and swirl it into the ragu.

cook pasta accordingly to the packet instructions (minus 2 minutes) and drain, reserving some of the pasta water. add the pasta into the ragu mixture and stir until well combined, adding a dash of pasta water if needed.

serve in your favorite bowl with a little grated parmesan, flaky salt and black pepper on the big grind!