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Gnocchi-1

Pork and Wild Mushroom Ragu

Best when paired with Potato Gnocchi (https://mizenplace.com/recipe/potato-gnocchi/).
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Dinner, Entree, Main Course, sauce
Cuisine Italian
Servings 8 servings

Ingredients
  

  • 1 oz dried porcini mushrooms
  • 1-1/2 cups boiling water
  • 3 tbsp olive oil divided
  • 8 oz crimini (baby bella) mushrooms sliced
  • 2 cloves garlic minced
  • Coarse kosher salt
  • 2-1/2 cups dry white wine divided
  • 1 lb boneless country-style pork ribs cut into 1/2-inch cubes
  • 2 oz 1/4-inch-thick slices coppa or prosciutto chopped
  • 6 oz fresh mild Italian sausages casings removed (about 2 links)
  • 1 medium onion finely chopped
  • 1 carrot peeled and finely chopped
  • 1 celery stalk finely chopped
  • 2 cups canned tomatoes or crushed tomatoes with added puree
  • 1 cup low-salt chicken broth
  • 2 bay leaves
  • 1 tbsp fresh basil chopped
  • Potato Gnocchi
  • 1 cup Parmesan cheese grated

Instructions
 

  • Place dried porcini mushrooms in medium bowl; pour 1 1/2 cups boiling water over. Let stand until mushrooms are soft, about 45 minutes. Using slotted spoon, transfer mushrooms to cutting board and chop coarsely. Reserve soaking liquid.
  • Meanwhile, heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add crimini mushrooms and garlic; sprinkle with coarse salt and pepper and sauté until beginning to soften, 2 to 3 minutes. Add 1/2 cup wine and simmer until crimini mushrooms are soft, about 4 minutes. Set aside (there may still be liquid in skillet).
  • Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Sprinkle pork with coarse salt and pepper. Add pork to pot and sauté until browned in spots, about 6 minutes. Using slotted spoon, transfer pork to medium bowl. Pour off all but 1 tablespoon fat from pot. Reduce heat to medium. Add coppa and stir 1 minute. Add sausages and cook until brown, breaking up into small pieces with back of spoon, about 3 minutes. Add onion, carrot, and celery. Cover pot and cook vegetables until soft, stirring occasionally, about 8 minutes. Add remaining 2 cups wine; bring to boil, scraping up any browned bits. Simmer until almost all liquid is absorbed. Add tomatoes, 1 cup broth, bay leaves, reserved pork, and porcini mushrooms. Pour in reserved porcini soaking liquid, leaving any sediment behind in bowl. Bring to boil; reduce heat to medium-low and simmer uncovered until pork is tender, adding more broth by 1/4 cupfuls if dry, about 1 hour.
  • Stir crimini mushroom mixture in skillet into ragu. Season with salt and pepper.
  • Spoon off fat from surface of ragu stir in basil. Add Potato Gnocchi; toss gently to coat. Simmer over medium heat until gnocchi are heated through, 3 to 5 minutes.
  • Divide gnocchi and ragu among bowls. Sprinkle with some of cheese and serve, passing remaining cheese alongside.

Notes

Pair this rich dish with a medium-bodied red wine with good acidity.
Keyword Pasta Sauce, Ragu
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