Stash of Recipes: Pork & Mushroom Ragu

As I explained in a previous post, I am trying to organize my stack of recipes, torn out from various magazines and newspapers.

I found the original of this recipe for Pork Ragu in the Washington Post (don't know when it was published, I had cut that part off).  It makes a lot, so it's great for a big dinner party or dinner for the family plus extras to go in the freezer for another day.  I adapted a mushroom version, since I don't eat meat.  It's a pretty easy dish, but it does take some time, so I've also included notes on putting it all in a crock-pot.

Mushroom Ragu (left) and Pork Ragu (right)

Pork Ragu for a Crowd (or a Really Big Family)

Makes about 12 cups (12-16 servings) 

Serve over short, thick pasta – rigatoni, penne, cavatappi with freshly grated Parmigiano-Reggiano cheese.

Make ahead: Prepare the night before, refrigerate and reheat before serving.

Freeze: Pour into freezer bags, freeze.  Reheat in microwave or in casserole dish in oven.

INGREDIENTS:

¼ cup extra–virgin olive oil, more if needed

3 pounds boneless pork shoulder (Boston butt), in 1 or 2 large pieces

Kosher or sea salt

Freshly ground black pepper

3 large yellow onions, diced (about 5 cups)

4 medium cloves garlic, minced

1 cup dry red wine, such as cabernet sauvignon

6 cans (14 oz.) diced tomatoes, with their juices

4 fresh bay leaves

1 large or 2 small sprigs rosemary

1pound fresh (mild or spicy, to preference) Italian pork sausage, casings removed

Cook until pork is fork tender.

DIRECTIONS

1. Heat oil in large, heavy bottomed Dutch oven or pot over medium-high heat
2. Generously season pork shoulder with salt and pepper.  Place in pot and brown for 3 to 4 minutes on each side, turning until all sides are nicely browned.  Transfer to large plate.
3. Reduce heat to medium and add onions to the pot.  Stir, add oil if necessary.
4. Add garlic.  Cook for about 10 minutes, stirring occasionally, until onions are translucent and garlic has softened.
5. Return pork shoulder to pot.  Increase heat to medium-high, then add the wine, stirring to incorporate with onions and garlic.  Let mixture bubble for a minute or two.  Add tomatoes, bay leaves, and rosemary.  Reduce heat to medium-low.
6. Break pork sausage into small pieces, about 1” each.  Add to pot.
7. Cover and cook for about 2-2 ½ hours, adjusting heat as needed so sauce cooks gently, without boiling.  Pork shoulder should be fork tender when done.
8. Use tongs to transfer pork to cutting board.  (Use a cutting board with indented edge to catch juices, if available.)  Use two forks to shred meat to bite-size pieces, then return meat and any accumulated juices to pot.
9. Reduce the heat to low, cook until meat is heated through.  Taste and adjust seasoning if necessary.  Discard bay leaves and rosemary before serving. 

“I don’t have time to stand in the kitchen all day” Version

This is a great crock-pot dish.  Depending on prep time available, there are two good points to put this in the crock-pot.

 Trying to get out the door right now:

·      Chop onions and garlic.

·      Season pork with salt and pepper.  Break sausage into small pieces.

·      Put all ingredients in the crock pot, turn on low, cook for 4-6 hours until done.

·      Follow steps 8 & 9 above.

 I’ve got about 20 minutes for prep:

·      Follow main Directions, steps 1-4.  Break sausage into small pieces.

·      Follow crock-pot instructions above.

Adapted from: Washington Post; adapted from “Big Night In,” by Domenica Marchetti (Chronicle Books, 2008)

Mushroom Ragu

Makes about 4 cups

Mushroom ragu served with rigatoni pasta

INGREDIENTS

Olive oil

24 oz. mushrooms – variety according to taste, including portabello

Freshly ground black pepper

1 onion, diced

2 cloves garlic, minced

¼ cup dry red wine

2 cans (14 oz.) diced tomatoes

2 fresh bay leaves

2 small sprigs rosemary

DIRECTIONS

1. Heat oil in large, heavy bottomed Dutch oven or pot over medium heat.
2. Add onions to the pot.  Stir.
3. Add garlic.  Cook for about 10 minutes, stirring occasionally, until onions are translucent and garlic has softened.
4. Season mushrooms with pepper.  Place in pot with onions and garlic.  Stir until mushrooms are cooked through and soft.
5. Add the wine, stirring to incorporate.  Let mixture bubble for a minute or two.  Add tomatoes, bay leaves, and rosemary.  Reduce heat to medium-low.
6. Cover and cook for about 1-1 ½ hours, adjusting heat as needed so sauce cooks gently, without boiling.
7. Taste and adjust seasoning if necessary.  Discard bay leaves and rosemary before serving.