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Pork & Fennel Ragout

PREP TIME
15 min
COOK TIME
30 min
YIELDS
6 servings

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.)

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Ingredients

Pork Ragout

350
gram pork shoulder, ground
¼
cup butter
½
onion, diced
½
celery stalk
100
millilitre white wine
1
ounce red wine vinegar
100
millilitre red wine jus
1
bay leaf
3
gram salt
6
gram fennel, ground
1
ounce soy
½
cup cream

Pasta

75
gram semolina
225
gram all-purpose flour
3
large eggs
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Directions

Step 1

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.

Step 2

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

Step 3

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

Step 4

Simmer all ingredients for an additional 5 to 10 minutes. Set aside.

Step 5

For the pasta, mix all pasta ingredients by hand until firm.

Step 6

Rest for 1 hour and roll through pasta machine.

Step 7

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

Step 8

Strain and serve with hot ragout.

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My rating for Pork & Fennel Ragout
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