Polish Pork Ragu

A year ago I had my grandparents come to my place for the first time and whenever I think of them I think of my Pop's great wine and bbq sauce (the southern in us) and gnocchi, galombkis, kelbasi and sourkraut (the polish in us)...  I wanted something really special to share with them... So, I decided to make homemade gnocchi and pork ragu. Needless to say; it was a hit!

- Pork - Ragu -

1 Pork Tenderloin (around 1.5 lbs)

1/4 lb. Pancetta

1 med Spanish Onion finely chopped

2 cloves Garlic minced

1 cup Red Wine

1 bunch fresh Parsley chopped 

1 tsp. dried Basil chopped

1 tsp. dried Thyme

      2 cans diced Tomato

2 cans Tomato Sauce

     Olive Oil

     Salt and Pepper

- Take a stock pot and place oil to lightly coat and place on med/high heat

- Salt and pepper tenderloin

- Once pot gets hot place add the tenderloin; sear on all sides

- Take out once seared and set aside

- Add onion and stir, cook til tender

- Add garlic and stir for one min. careful not to burn

- Add wine and deglaze

- Add canned tomatoes and herbs

- Replace with tenderloin and turn to simmer 

- Simmer about 2 hours or until tenderlion is fork tender

- Once tender take tenderloin out

- Let tenderloin cool to touch and flake

- Place back in sauce and reheat about another 30 min.

* Note: if sauce is thick either add some pasta water from gnocchi or some more wine to get to correct consitency

- Gnocchi -

1.5 lbs peeled potatoes (about 3 medium sized potatoes)
1 cup flour
1 egg, well beaten
Salt
*Special equiptment: Potato Ricer

- Peel and slice potatoes cover with cold water and place on high

- Once it starts to boil; boil for10 min or untill you poke with a fork & they fall off (don't over boil; causes sticky gnocchi)

- Pour in colendar; reserve 2 cups water to place in sauce if need to thin

- Take a cooke sheet and rice potatoes

- Spread out and sprinkle with salt; let cool for 20 min.

- Pour egg over potatoes

- Sprinkle with flour and kneed

- Kneed and add more flour by the tablespoons if needed

- Once it colds a cooke dough like consistency roll in a ball & cut in fours & fours again

- Put in corner of pan and sprinkle flour on the remaining surface

- Make a floured surface to roll (This is a good time to take a large pot and place to boil *Remember to add salt

- Take a triangle and gently roll out to a long rope; 1/4in thickness

- Take a paring knife and cut 1/4in peices

- Place on baking sheet

- Once all are rolled and cut add to boiling water in batches (about 12-15 at a time)

- Once they start to float let boil another 1-2 min.

- Take a strainer and gently remove

(If your making just the gnocchi add to a sheet with papertowels.  Once all batches are done remove paper towels and place in freezer.  Once frozen place in a bag and when you want to use them boil like above)

- Add to sauce

- Once all are added to sauce stir and cook 10 min.

- Serve with a sprinkle or parm

Southern Fish Stew

Southern Style Fish Stew

****Enjoy with some crusty bread on a rainy night!****

1/4 Ib. Pancetta cubed
3 cloves Garlic
1 Onion chopped fine
4 cups milk
1/2 cup clam juice
3 Potatoes cubed
1 Can Creamed Corn
Salt and Pepper
1. lb. White Fish of choice (I like Haddock)
4 eggs


* In stock pot add tsp oil over med/high and add pancetta - cook till done
* Add onion - cook till soft and add garlic stirring not to burn for one min.
* Add milk and clam juice
* Add potatoes and cook on simmer until potatoes are tender
* Add 1 can Creamed Corn and stir to combine adding salt and pepper to taste
* Add White fish cook additional 15-20 min until no longer clear
* Crack Eggs on top and top with salt and pepper simmer 10 min until eggs are cooked