So, a while ago I came across a recipe for a Wild Boar Ragu that I’ve been wanting to try…and I ALMOST did…but I chickened out! I looked online for wild boar meat and after reading up on it decided that although I would probably love it, I don’t think my boys would be willing to try it as it’s very gamey…so as an alternative I decided to use boneless pork shoulder in this ragu. After simmering for a few hours it became very tender and was delicious served over fettuccine…next time I visit Eataly in NYC I’m going to pick up some pappardelle and save it for when I make it again…This ragu deserves a nice thick noodle that can soak up all that scrumptious sauce…I told ya before – WE LOVE PASTA!
Pork Ragu with Fettuccine
2 – 2 1/2 lbs Pork Butt Boneless Shoulder Roast
2 tablespoons extra virgin olive oil
1 yellow onion, diced
8 oz cremini mushrooms, stemmed & diced
1/4 cup chopped Italian parsley
2 bay leaves
3 cloves garlic, minced
salt & fresh ground pepper (to taste)
1/2 cup dry red wine
28 oz crushed tomatoes (your favorite brand)
2 cups chicken stock
1 lb fettuccine, cooked
Parmesan cheese, shaved or shredded (for serving)
Finely chop the pork roast into cubes and season with salt and pepper. Heat the olive oil in a large, deep skillet over medium-high heat until hot. Add the pork and sauté about five minutes until browned. Add the onions, mushrooms, parsley, bay leaves and garlic and cook a few minutes until onions are tender (3-5 minutes). Lower heat to medium. Stir in the red wine and cook for one minute. Stir in the crushed tomatoes and chicken stock.
Bring the heat up to high and bring to a boil. Reduce the heat to low, cover and simmer, stirring occasionally for 2 hours, adding additional salt and fresh ground pepper to taste. About fifteen minutes before serving, using a wooden spoon, break up the tender pork cubes. Serve over the cooked fettuccine with shaved or shredded Parmesan cheese.
This recipe is adapted from Pappardelle with Wild Boar Ragu in Avec Eric by Eric Ripert