Pork and Shiitake Mushroom Ragù Recipe
A ragù over pasta is one of the greatest cool-weather dishes you could possibly have! Here is our version of Pork and Shiitake Mushroom Ragù!
Ingredients
- 2 lbs pork butt or shoulder (850 g) deboned and fat trimmed
- 1 tablespoon kosher salt (18g)
- ½ teaspoon black pepper
- 2 tablespoon vegetable oil (27g)
- 2 tablespoon tomato paste (28g)
- 2 large stalks celery (100g) chopped
- 2 medium carrots (125g) chopped
- 1 small-medium onion (170g) chopped
- 6 oz shiitake mushrooms (171g) chopped
- 2 tablespoon garlic (20g) minced
- 1.5 cups dry red wine (330g)
- 1 cup beef stock (240g)
- 1.5 teaspoon balsamic vinegar
- 2 teaspoon fresh rosemary (2g) chopped
- 2 teaspoon fresh parsley (2g) chopped
- 2 teaspoon fresh thyme (2g) chopped
- 2 teaspoon fresh oregano (2g) chopped
- 2 bay leaves
- 2 teaspoon whole fennel seeds lightly toasted in a dry pan for 1 min
- ⅓ cup heavy cream (80g)
Garnish
- grated parmesan cheese
- crushed red pepper flakes
- fresh basil leaves
Pasta
- 12 oz dry penne or rigatoni pasta (or 1 recipe Multipurpose Pasta Dough shaped into garganelli or similar)
Instructions
- Preheat your oven to 350°F
- First, cut the pork into bite-sized cubes (approx ½ inch) and place in a large bowl. Add salt and pepper to the pork and combine.
- Add the oil to a large frying pan on high heat and sear the pork in batches to achieve some browning. You are not trying to cook the pork here, so no need to cook it for longer than it takes to get some color on all sides of each cube. This will take about 3 minutes per batch. Set the browned pork aside.
- In the same pan that you used to brown the pork, turn the heat down to medium-low and add the tomato paste. Stir constantly for about 30 seconds, then add the celery, carrots, onions, and mushrooms and cook for about 5-7 minutes or until onions are translucent and begin to get some color. Add the garlic for 15 seconds and stir. Then add the wine and scrape the bottom of the pan to deglaze.
- Next, add the pork back to the pan and cook on medium for 5 minutes. Add the beef stock, balsamic vinegar, rosemary, parsley, thyme, oregano, bay leaves, and fennel seeds. Stir to combine and bring just to a boil. Remove from the heat, scrape the bottom well and stir, then cover and place in the preheated oven for 1.5 to 2 hours. At the hour mark, remove the pot and stir and test the meat for tenderness. Do so every 20 minutes or so thereafter until the meat is very tender but not disintegrating. If the liquid evaporates completely at any point, add more beef stock or water.
- If using fresh pasta, make your pasta dough and shape into garganelli, penne or rigatoni while the ragù cooks. Set the completed pasta aside on a large baking sheet until the ragù is done.
- When your ragù is almost ready, bring a large pot of well-salted water (about 2 Tbsp, or 36g, per 6-8 quarts of water) to a boil. Once boiling, add the pasta and allow to cook for approximately 2-4 minutes (fresh pasta) or follow the package instructions for al dente. Take one piece out and test it for doneness. When done, they should be al dente, meaning they will have a bite, but should not taste like raw flour.
- Remove to a colander to drain briefly then add to a serving bowl.
- Once the pasta is done, remove the pot from the oven and add the cream to the ragù, stir and cover for just a few minutes. Add additional salt to taste as desired.
- Serve the ragù over the pasta with freshly grated parmesan cheese, crushed red pepper flakes, and fresh basil.
Nutrition
Calories: 590kcalCarbohydrates: 54gProtein: 39gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 106mgSodium: 1419mgPotassium: 1023mgFiber: 5gSugar: 5gVitamin A: 3802IUVitamin C: 6mgCalcium: 93mgIron: 4mg
Tried this recipe?Let us know how it was!
