Pasta with Braised Pork, Red Wine and Pancetta

Think of pasta like rice or soft taco, they are so versatile you can basically pair any savoury dish with it. Chicken, Vegetables, Mushroom, Beef and Seafood are the most popular ones but pork can also be used like our recipe today. I know apart from bacon and pancetta we don’t see much recipes that use other pork cuts on pasta that I why today we will be making one using pork shoulder.


Our dish today basically is a type of ragout served on the pasta of your choice, slowly simmered pork in tomato sauce and red wine reduction what can go wrong with that? And to make this dish even more complete we added spinach and mushrooms so you have your veggies sorted.

Pasta with Braised Pork, Red Wine and Pancetta
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 500 g pasta, cooked according to packet instructions
  • 800 g boneless pork shoulder, cut into 1-inch chunks
  • 200 g pancetta or bacon scraps, chopped
  • 6 pcs dried porcini mushrooms, rehydrated and sliced
  • 120 g spinach
  • 2 cups red wine
  • 2 cups chicken stock
  • 400 g can chopped tomatoes
  • 2 pcs sage leaves
  • 2 thyme sprigs
  • 1 rosemary sprig
  • 1 carrot, chopped
  • 1 rib celery, chopped
  • 1 small leeks, chopped
  • 1 onion, chopped
  • 6 cloves garlic, minced
  • salt
  • freshly ground pepper
  • olive oil
  • shaved or grated parmesan, for serving
Instructions
  1. Season the pork shoulder with salt and freshly ground pepper, set it aside.
  2. In a large pot add olive oil then cook the pancetta over moderate heat until the fat has rendered. Remove from pot then set it aside.
  3. Bring heat to high then add the pork shoulder, brown pork on all sides. Remove from pot then set it aside.
  4. Add and sauté onion, carrot, celery, leeks and garlic, cook for 2 minutes in medium low heat.
  5. Add the mushrooms and cook for 2 minutes.
  6. Bring heat to high, pour the wine, bring to a boil, reduce to one cup.
  7. Add back the pancetta and pork, pour the chicken stock and chopped tomatoes. Wrap sage, thyme and rosemary in cheesecloth and tie with kitchen twine then place it on top. Bring it to a boil then simmer in low heat for 1½ hours or until meat is fork tender.
  8. Discard the herb bundle, add the spinach, mix well to combine. Season with salt and freshly ground pepper. Add the pasta and toss until coated. Serve with grated parmesan on the side.

 


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1 Response

  1. mjskitchen says:

    You’re right…pasta is like tacos and rice. You can make it an infinite number of ways with different ingredients. You have selected some really tasty ingredients for this dish. Between the pork, mushrooms and pancetta you have a very rich and delicious dish!

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