Tagliatelle with Pork Ragu

Makes 4 servings

Tagliatelle-with-pork-ragu

  • 8 oz. Farmland Smoke’NFast® Roasted and Seared Pork Shoulder, cut into 1 inch cubes
  • 1 Tbsp. unsalted butter
  • 1 Tbsp. Extra Virgin olive oil
  • 1 Tbsp. yellow onion, finely minced
  • 1 Tbsp. carrot, peeled and finely minced
  • 1 Tbsp. celery, peeled and finely minced
  • 1 Tbsp. Prosciutto, finely minced
  • 1 Tbsp. chicken livers, cleaned and chopped
  • Kosher salt to taste
  • Ground black pepper, to taste
  • 1 Tbsp. Porcini mushrooms, fresh or frozen, small dice
  • 1/2 cup dry, red Italian wine
  • 1 cup San Marzano tomatoes, peeled and blanched
  • 2 cups water
  • 1 Tbsp. heavy cream
  • 16 oz. Tagliatelle pasta, fresh or dried, cooked al dente
  • 6 oz. Parmigiano Reggiano, grated
  1. In a heavy bottom pot, add the butter and extra virgin olive oil and heat over a high flame. When the mixture begins to foam, add the onions, carrots and celery. Cook until the vegetables have become soft and lightly golden.
  2. Add the pork, prosciutto and chicken livers. Season to taste with kosher salt and ground black pepper. Simmer for 20 minutes.
  3. Add the porcini mushrooms and red wine. Cook until the wine is almost dry.
  4. Add the tomatoes and water and bring the mixture to a boil. Reduce the flame to low and cover the pot.
  5. Place the covered pot into a pre-heated 2750oven for 1 hour. The ragu should have a medium thick consistency and a light brown color. If the ragu is too dry add some additional water.
  6. Adjust seasoning and add the heavy cream and simmer for 5 minutes. Taste and adjust seasoning and turn the flame off.
  7. In a heavy bottom pan, add the pork ragu and simmer on a low flame.
  8. Add the cooked al dente tagliatelle and simmer for a brief moment. Add half the amount of grated Parmigiano Reggiano, toss.
  9. Arrange onto a plate and sprinkle with the remaining cheese and serve immediately.
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