Pork & Fennel Ragout - ★Cooking Recipes★

This delectable pork ragout fennel pappardelle is a rich, hearty dish made with locally sourced ground pork and fresh pasta made, resulting in the ultimate comfort food creation.
Directions for: Pork & Fennel Ragout

Ingredients

Pork Ragout

350 g pork shoulder, ground

cup butter

onion, diced

celery stalk

100 mL white wine

1 oz red wine vinegar

100 mL red wine jus

1 bay leaf

3 g salt

6 g fennel, ground

1 oz soy

cup cream

Pasta

75 g semolina

225 g all-purpose flour

3 large eggs

Directions

Pork Ragout

1. In a heavy bottomed saut pan, deeply caramelize pork over medium high heat for roughly 10 minutes. Drain fat from pork and set aside.

2. Deglaze pan with butter and add onion, celery and sweat vegetables until translucent, cook for 5 minutes.

3. Deglaze with wine and red wine vinegar. Add red wine jus, bay leaf, salt and fennel, soy and cream. Add pork.

4. Simmer all ingredients for an additional 5 to 10 minutes.

Pasta

1. Mix all ingredients by hand until firm.

2. Rest for 1 hour and roll through pasta machine.

3. Cut into fettuccine noodles and blanche in salted water until tender.

4. Strain and serve with hot ragout.

Source and Credits

Courtesy of Andrea Carlson, Burdock & Co.

See more: Dinner, Main, Pasta, Pork