I made this a couple of weeks ago for a dinner party; I served the sugo over radiatori, which were just perfect for capturing the fine-grained sauce. (Minor variation: I forgot to buy porcini and ended up using whatever dried mushrooms I had in the kitchen, probably only an ounce or so of mixed dried, and the mushroom flavor was still very prominent.)
Everyone loved it. Thanks for sharing, Staffan!
5-Hour Pork SugoPrep: 30 min Cook: 150 min Servings: 8by Staffan Terje3 recipes>
Sugo is a long-cooked Italian sauce; similar to a Ragu or a Bolognese. Choose your favorite pasta to go with this big and decadent dish. Enjoy!
- 1 carrot, trimmed
- 1 onion, peeled
- 4 stalks celery
- 2-3 juniper berries
- 1 allspice berry
- 2 cloves
- 2 peppercorns
- 4 ounces dry porcini mushrooms, soaked in 1 quart water, liquid strained and reserved
- ¼ cup olive oil
- 2 pounds ground pork
- Salt and pepper to taste
- 1 bottle red wine, such as Barbera or Dolcetto
- 1 quart low-sodium beef broth
- 1 tablespoon rosemary leaves, finely chopped
- 1 tablespoon thyme leaves, finely chopped
- 1 tablespoon sage leaves, finely chopped
- 1 bay leaf
- 1 cup crushed tomato
- 1 cup cream
- 1 ¼ to 1 ½ pounds fresh pasta such as tagliatelle, fettucine, papparadelle or tajarin, or dried short pasta such as rigatoni or penne
- Butter, to finish
- Parmesan cheese, to serve
- Chop carrot, onion, celery and mushrooms in a food processor.
- In a spice grinder, or mortar and pestle, grind juniper, allspice, cloves and pepper.
- In a large Dutch oven, sweat vegetables and mushrooms in olive oil over medium heat until they become soft, 5 to 7 minutes, then add the pork, stirring until cooked through. Season with salt and pepper.
- Add wine, broth, mushroom liquid, herbs and spices. Bring to a boil. Reduce to a simmer and reduce by half for 1 to 1 Â½ hours.
- Add tomatoes and simmer on very low heat for 5 hours.
- Add cream and allow sauce to simmer gently until it has emulsified, about 20 minutes. (If freezing the sauce, wait to add the cream until just before serving the pasta).
- Boil the pasta in well-salted water. If using fresh pasta, toss the pasta in butter and season it well with salt and pepper. Then serve immediately in shallow bowls, topped with 1/3 to Â½ cup of sauce. If using short pasta, toss the pasta in the sauce with some butter and serve immediately in shallow bowls. Garnish with fresh Parmesan cheese.
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