Hey everyone! Al here, back with another delightful recipe that I’m super excited to share with you all. This one is bound to become a new family favorite in our household, and I hope yours too!
As you know, I’m always on the lookout for ways to bring a variety of hearty, flavorful dishes to our dinner table. With four children and busy schedules, we cherish our family mealtimes. Today, I’m bringing a touch of Italy into our home with a rich and comforting dish: Elegant Italian Delight: Rich Pork and Porcini Mushroom Ragu with Pappardelle.
My wife and I adore the rustic flavors of Italian cuisine, and this pork and porcini mushroom ragu has all the elements that make it a perfect dinner choice. There’s something incredibly soul-warming about the combination of tender pork, earthy mushrooms, and aromatic herbs simmered together in a luscious sauce. Not to mention how fabulously it pairs with pappardelle, those wide ribbons of pasta that soak up every bit of the savory goodness. Trust me, this is the kind of dish that makes you want to gather around the table and savor every bite.
So, without further ado, let’s dive into the recipe! This one does involve a bit of an investment in time, but I promise you, the results are well worth it.
### Ingredients:
– 2 tbsp olive oil
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 2 medium carrots, finely diced
– 2 celery stalks, finely diced
– 500g ground pork
– 200g porcini mushrooms, rehydrated and chopped
– 1 cup (240ml) dry white wine
– 1 can (400g) crushed tomatoes
– 2 tbsp tomato paste
– 1 cup (240ml) beef or chicken stock
– 2 bay leaves
– 1 tsp dried thyme
– 1 tsp dried rosemary
– Salt and pepper to taste
– 400g pappardelle pasta
– Grated Parmesan cheese for serving
– Fresh parsley, chopped, for garnish
### Method:
1. **Prepare the Mushrooms**: Start by rehydrating the porcini mushrooms in warm water for about 20 minutes. Once rehydrated, chop them finely and reserve the soaking liquid.
2. **Sauté the Vegetables**: Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the finely chopped onion, carrots, and celery. Cook, stirring occasionally, for about 8-10 minutes, until the vegetables are softened and beginning to caramelize.
3. **Cook the Meat**: Increase the heat to medium-high and add the ground pork to the pot. Cook, breaking up the meat with a wooden spoon, until it is browned and cooked through, about 6-8 minutes.
4. **Add Aromatics**: Stir in the minced garlic and chopped porcini mushrooms. Cook for another 2 minutes until the garlic is fragrant.
5. **Deglaze and Simmer**: Pour in the dry white wine and scrape up any brown bits from the bottom of the pot. Let the wine simmer and reduce by half, about 5 minutes. Add the crushed tomatoes, tomato paste, beef or chicken stock, reserved mushroom soaking liquid (be careful to leave any sediment behind), bay leaves, dried thyme, and dried rosemary. Stir to combine. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently for 1 hour, stirring occasionally.
6. **Season and Finish**: After 1 hour, season the ragu with salt and pepper to taste. Continue simmering, uncovered, for an additional 30 minutes to allow the sauce to thicken.
7. **Cook the Pasta**: About 15 minutes before the ragu is ready, cook the pappardelle pasta according to the package instructions in a large pot of salted boiling water. Drain the pasta, reserving 1 cup of the pasta cooking water.
8. **Combine and Serve**: Add the cooked pappardelle to the ragu, tossing gently to combine. If the sauce is too thick, add a little of the reserved pasta water to achieve the desired consistency. Serve immediately, topped with grated Parmesan cheese and a sprinkle of fresh parsley.
And there you have it – a delightful Italian feast right in your own home! This dish brings everyone together with its depth of flavors and comforting textures. Whether you’re gathering with family or hosting friends, this pork and porcini mushroom ragu with pappardelle is sure to impress and satisfy. As always, I’d love to hear how it turns out for you. Feel free to share your thoughts and any variations you might have tried in the comments below.
Happy cooking, and until next time, buono appetito!
Ingredients
– 2 tbsp olive oil
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 2 medium carrots, finely diced
– 2 celery stalks, finely diced
– 500g ground pork
– 200g porcini mushrooms, rehydrated and chopped
– 1 cup (240ml) dry white wine
– 1 can (400g) crushed tomatoes
– 2 tbsp tomato paste
– 1 cup (240ml) beef or chicken stock
– 2 bay leaves
– 1 tsp dried thyme
– 1 tsp dried rosemary
– Salt and pepper to taste
– 400g pappardelle pasta
– Grated Parmesan cheese for serving
– Fresh parsley, chopped, for garnish
Method
1. **Prepare the Mushrooms**: Start by rehydrating the porcini mushrooms in warm water for about 20 minutes. Once rehydrated, chop them finely and reserve the soaking liquid.
2. **Sauté the Vegetables**: Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the finely chopped onion, carrots, and celery. Cook, stirring occasionally, for about 8-10 minutes, until the vegetables are softened and beginning to caramelize.
3. **Cook the Meat**: Increase the heat to medium-high and add the ground pork to the pot. Cook, breaking up the meat with a wooden spoon, until it is browned and cooked through, about 6-8 minutes.
4. **Add Aromatics**: Stir in the minced garlic and chopped porcini mushrooms. Cook for another 2 minutes until the garlic is fragrant.
5. **Deglaze and Simmer**: Pour in the dry white wine and scrape up any brown bits from the bottom of the pot. Let the wine simmer and reduce by half, about 5 minutes. Add the crushed tomatoes, tomato paste, beef or chicken stock, reserved mushroom soaking liquid (be careful to leave any sediment behind), bay leaves, dried thyme, and dried rosemary. Stir to combine. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently for 1 hour, stirring occasionally.
6. **Season and Finish**: After 1 hour, season the ragu with salt and pepper to taste. Continue simmering, uncovered, for an additional 30 minutes to allow the sauce to thicken.
7. **Cook the Pasta**: About 15 minutes before the ragu is ready, cook the pappardelle pasta according to the package instructions in a large pot of salted boiling water. Drain the pasta, reserving 1 cup of the pasta cooking water.
8. **Combine and Serve**: Add the cooked pappardelle to the ragu, tossing gently to combine. If the sauce is too thick, add a little of the reserved pasta water to achieve the desired consistency. Serve immediately, topped with grated Parmesan cheese and a sprinkle of fresh parsley.
