One of My Favorite Sauces for Fresh Pasta
My friend Geoff is an excellent cook and an even better baker. You may have seen his recipe for The Perfect Chocolate Chip Cookie. He has also shared with me his Apple Pear Cake and Chocolate Cake recipes. He is also a wonderful pasta maker.
At least once a year, my buddy Barbecue Bob and I head on over to Geoff’s house to make 3 to 4 different types of pasta served with different sauces. Geoff has been working hard at perfecting his ragu, an Italian sauce made with ground meats, onions, tomatoes and wine and I think he found it with this recipe for pork ragu.
½ pound pancetta, cut into small dice
3 pounds Boston Butt/Pork Shoulder, 1/2 inch cubes
2 Tbsp Emeril’s Essence Seasoning
4 cloves garlic, chopped
2 carrots, chopped
2 celery ribs, chopped
1 sweet onion
1 ½ cups dry white wine
4 Tbsp tomato paste
2 (14-ounce) cans diced tomatoes and their juices (can dice own if want)
2 cup chicken stock
2 tsp salt
1 teaspoon cracked black pepper
2 tablespoons chopped fresh thyme leaves
1 tablespoon chopped fresh sage leaves
¾ cup heavy cream
Freshly grated Parmesan
Approx 3 pounds fresh pasta cooked al dente
How To Prepare At Home
In a food processor, puree garlic, carrots, celery and onions into a coarse paste. Reserve.
In a large heavy pot, heat the oil over medium high heat. Add the pancetta and sauté, stirring often, until fat is rendered and the pancetta is light brown and crispy. Remove Pancetta to a bowl and reserve.
Season the pork with Essence Seasoning. Using fresh oil for each batch (I used pancetta fat for first batch), brown the cubed pork thoroughly in small batches. The pan should accumulate the brown color from the meat. Reserve each batch of browned pork with pancetta.
Once all meat is browned and reserved, pour out old oil. Add small amount fresh olive oil to the pot. Add pureed veggies to the pot, season them with salt, and brown them. Do not burn.
Deglaze the pan with white wine and reduce until nearly evaporated (several minutes). Return the pork and the pancetta to the pot.
Add the diced tomatoes tomato paste, chicken stock, salt, pepper, sage and thyme. Bring to a boil while stirring.
Reduce heat to low-medium, cover and simmer, stirring occasionally, until the meat is very tender (about two hours). Remove from heat. Stir in the heavy cream.
Adjust seasoning to taste and cover to keep warm while preparing pasta.
Add fresh cooked pasta to the Ragu in the pot, toss it and serve. Sprinkle fresh Parmesan to taste over top. Serve immediately.
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