Kurobuta Pork & Mushroom Ragu | Ground Kurobuta Pork | Recipe by Snake River Farms
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
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Directions
- 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.
- 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.
- 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.
- Meanwhile, bring a large pot of salted water to a boil. 5 Add the tagliatelle and cook according to package directions; drain.
- Toss the pasta with the sauce and serve. Garnish with additional parsley and cheese if desired.
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