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Kurobuta Pork & Mushroom Ragu

Marge Perry
Servings

8

Prep Time

30 minutes

Cook Time

60 minutes

Category

Kurobuta Pork

Rich and deeply flavorful Kurobuta ground pork transforms this simple but satisfying dish into one worthy of center stage at your next gathering. To that end, the ragù may be made ahead and warmed over low heat.

Ingredients

  • 1 pound SRF American Kurobuta ground pork
  • 2 tablespoons olive oil
  • 10 ounces white mushrooms, sliced
  • 1/2 teaspoon salt, divided
  • 1 medium onion, finely chopped
  • 1 celery rib, finely chopped
  • 1 carrot, finely chopped
  • 5 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes
  • 28-ounce can diced tomatoes
  • 2 tablespoons tomato paste
  • 1/4 cup fresh parsley, coarsely chopped
  • 1/2 cup aged Asiago cheese, shredded
  • 12 ounces tagliatelle pasta

Directions

  1. Heat the oil in a large skillet over medium-high heat. Add the mushrooms and 1/4 teaspoon of the salt; cook, stirring occasionally, until the mushrooms are nicely browned, about 7 to 8 minutes. Transfer to a bowl and reserve.
  2. Return the skillet to the heat and add the ground pork. Cook, breaking the pork into smaller pieces with a wooden spoon, until no longer pink, about 3 to 4 minutes. Stir in the onion, celery, carrot, garlic, basil, and red pepper flakes. Cook, stirring occasionally, until the vegetables are tender and the pork begins to brown, about 5 to 6 minutes.
  3. Pour in the diced tomatoes and tomato paste; bring to a boil, reduce the heat to medium-low, cover, and simmer until slightly thickened, about 30 minutes. Stir in the 1/2 cup of cheese and the parsley.
  4. Meanwhile, bring a large pot of salted water to a boil. 5 Add the tagliatelle and cook according to package directions; drain.
  5. Toss the pasta with the sauce and serve. Garnish with additional parsley and cheese if desired.