Pork and tomato ragù

In a large skillet or Dutch oven over medium heat, break apart with a large spoon 

1 pound (16 oz.) ground pork.

Let the mince saute for four or five minutes, then add

1 tbsp. olive or vegetable oil

1 small onion, small dice

2 or 3 cloves of garlic, minced 

6 to 8 oz. mushrooms, medium dice

1/2 tsp. salt.

Stir to combine, then saute until the onions and mushrooms have sweated and begun to turn golden.

Pour in 

1/3 cup Madeira wine

and scrape up the browned bits stuck to the pan. When the wine has reduced by half, add

1 large can (28. oz) tomato puree or crushed tomatoes

2 tsp. to 1 tbsp. dried oregano (depending on its potency)

1 tsp. salt.

Stir to combine, bring to a boil, then reduce the heat and simmer for fifteen minutes. When the sauce is the proper consistency to coat pasta, turn off the heat and stir in

(1 tbsp. olive oil or butter)

2 to 4 tsp. chopped fresh herbs (thyme, basil, tarragon, or parsley).

Taste and do a final seasoning, then serve atop your favorite pasta (maybe farfalle or campanelle) with a liberal dusting of grated parmesan.

Pork and tomato ragù