Monkfish Ragù Recipe | Tasting Table
Prep Time:
30 minutes
Cook Time:
1 hour, 10 minutes
Servings:
5 cups
Ingredients
  • 2 pounds monkfish tails, cut into 1-inch pieces
  • ¾ pound pork fatback, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 yellow onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 garlic clove, minced
  • ½ medium carrot, finely chopped
  • ½ fennel bulb, finely chopped
  • 1 cup white wine
  • ½ cup crushed tomatoes
  • ¼ cup water
  • 1 thyme sprig
  • One 2-inch Parmesan rind
  • Kosher salt and freshly ground black pepper, to taste
Directions
  1. Using a meat grinder fitted with a large die, grind the monkfish and pork fatback according to the manufacturer's directions, then set aside.
  2. In a 6-quart Dutch oven, heat the olive oil over medium heat. Add the onion, celery, garlic, carrot and fennel, and sweat until translucent, 6 to 8 minutes. Add the ground fish mixture and cook, stirring to break it up, until opaque, 4 to 5 minutes.
  3. Add the wine, tomatoes, water, thyme and Parmesan rind, then bring to a simmer. Cook, uncovered and stirring occasionally, until the sauce reduces to 5 cups, 1 hour.
  4. Discard the thyme sprig and Parmesan rind, then season with salt and pepper. Serve over fresh pasta, such as pappardelle. If not using immediately, refrigerate in an airtight container for up to 2 days or freeze for up to 1 month.