|CLASSIC pasta||pork and wild mushroom ragu|
for an incredible ragu, or sauce, fabulous for anyone, but especially so
for pork lovers? Ideal with pappardelle or especially, gnocchi.
for the sauce:
for the pasta:
Put the dried porcini in a bowl with one and one-half cups of hot water. Let stand for a half hour. Remover porcini and roughly chop. Save the soaking liquid.
In a saute pan, over medium heat, put in two tablespoons of olive oil. Add garlic when oil has heated. Thirty seconds later add the crimini mushrooms and saute until they start to soften, two to three minutes. Add a half cup of the wine and allow alcohol to burn off. Set aside.
In a heavy pot, over medium high heat, add two tablespoons of of oi8l. Add the pork and salt and pepper. Saute until starting to brown, about six minuted. remove the pork with a slotted spoon and set aside. Reduce accumulated oil to two tablespoons.
Reduce heat to medium, and add the sausage and prosciutto and cook until, sausage browns, about three minutes. During this cooking, use a wooden spoon to constantly break up the sausage and prosciutto pieces as they brown.
Add the onion, carrot and celery and cook until soft, about eight minutes, stirring at times. Add the rest of the wine and bring to a boil, deglazing with a wooden spoon. Simmer about three minutes. Add the tomatoes, the chicken broth, reserved pork and reserved porcini mushrooms, along with the reserved porcini liquid. Bring to a boil, and then reduce heat to a simmer, uncovered. Continue simmer until pork is tender, about an hour. Add more broth if the mixture is getting dry, a half cup at a time. Stir in crimini mushrooms and basil. Taste for salt and pepper.
Ready for serving on pasta, or gnocchi -- or can be refrigerated and used subsequently. (skim off fat).