This delectable pork ragout fennel pappardelle is a rich, hearty dish made with locally sourced ground pork and fresh pasta, resulting in the ultimate comfort food creation. (Courtesy of Andrea Carlson, Burdock & Co.)
For the ragout, in a heavy bottomed sauté pan, deeply caramelize pork over medium high heat for roughly 10 minutes. Drain fat from pork and set aside.
Deglaze pan with butter and add onion, celery and sweat vegetables until translucent, cook for 5 minutes.
Deglaze with wine and red wine vinegar. Add red wine jus, bay leaf, salt and fennel, soy and cream. Add pork.
Simmer all ingredients for an additional 5 to 10 minutes. Set aside.
For the pasta, mix all pasta ingredients by hand until firm.
Rest for 1 hour and roll through pasta machine.
Cut into fettuccine noodles and blanche in salted water until tender.
Strain and serve with hot ragout.