Pasta with Spicy Mushroom and Pork Ragu
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Italian
Serves: 4 to 6
Ingredients
  • 1 tablespoon extra virgin olive oil (I used basil oil which was great)
  • 4 cups sliced or chopped raw mushrooms
  • Salt and pepper
  • 1 pound ground pork
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon red pepper flakes
  • 2 teaspoons fennel seeds, lightly cracked
  • 1 tablespoon dried parsley
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon red wine vinegar
  • 1 can San Marzano tomatoes, hand crushed, with juices
  • 2 Parmigiano Reggiano rinds
  • 8 ounces pasta, cooked al dente
  • Chopped parsley or basil, for garnish
  • Grates Parmigiano Reggiano cheese, for serving
  • 8 ounces short pasta
Instructions
  1. Heat the oil in a large skillet over medium high heat. Add the mushrooms, season very lightly with salt and pepper, and sauté until they release their juices and reduce down. Spoon out of the pan and set aside.
  2. Add the ground pork to the same pan and begin breaking it apart with a spoon while it cooks. Keep breaking the meat apart and cooking until the pink is gone and the pork has released all of it's fat. Drain most of the fat from the pan and return it to the burner. Add the garlic powder, onion powder, red pepper, fennel, parsley, salt, pepper and vinegar and stir together. Transfer the cooked meat to a saucepan and add the cooked mushrooms and crushed tomatoes. Stir to combine, then nestle the cheese rinds into the sauce, cover, bring to a simmer, reduce, and cook for at least 30 minutes.
  3. Remove the rinds and toss the ragu with the cooked pasta. Serve in large bowls and garnish with herbs and top with grated cheese.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2021/11/pasta-with-spicy-mushroom-and-pork-ragu/