delvious

I was a bit skeptical about getting my daily dose of fruit from this savory pork, pear and mushroom ragu, but anything is worth making once.  And as it turned out, this pasta is certainly worth making twice.

Recipe

Ground pork is way underrated.  Did you realize that it is like (lower fat) sausage?  Just be sure to get it nicely browned at the start of the recipe, and I promise you will be happy with the results.  If meat isn’t your thing, though, omit the pork and use veggie stock.  I’m sure the pasta will still be delicious.


This recipe is also very flexible – I used extra mushrooms and thyme just because I had extra.  I also decided to add a beurre manié (equal parts flour and butter kneaded together) because I wanted to make the sauce richer.  Alternatively, try adding some of the starchy pasta cooking water to thicken it up at the end.


Alright, I know you just want to know how it tasted.  Since the sauce had simmered for an hour on the stove, all of the flavors melded together nicely.  The pears lent a subtle sweetness but had broken down such that my delvious dinner victims were surprised to learn that they were even on the ingredient list.  The nutty shaved parmigiano on top was perfect (but then, isn’t it always?).

Pork, Pear & Mushroom Ragu

Adapted from Serious Eats
Prep time + Cook time = 5 minutes + 60 minutes
Serves 6
Printable recipe

Ingredients

2 tbsp olive oil

1/2 lb ground pork

2 large shallots, finely chopped

1 lb cremini or button mushrooms, quartered

2 medium pears, diced small

4 large garlic cloves, sliced

1/4 cup dry sherry

6 sprigs fresh thyme, plus more for garnish

1 1/2 cups chicken stock

1 tablespoon white wine vinegar

2 tablespoons butter, room temperature

2 tablespoons flour

1 lb short pasta

Salt and pepper

Freshly grated Parmigiano-Reggiano

Directions

1.  Heat 1 tablespoon of the olive oil in a large, high-sided sauté pan over medium-high heat.  Add the pork and cook until browned and crispy (about 8 minutes), breaking the meat into small pieces with a wooden spoon.  Add the shallots and sauté until softened (about 3 minutes).

2.  Add the rest of the olive oil and the mushrooms to the pan and sauté until the mushrooms begin to brown and soften (about 8 minutes).  Stir in the pear and garlic, and cook a few minutes until softening (about 3 minutes).

3.  Pour in the sherry and scrape any bits from the bottom of the pan as the liquid sizzles.  Let the sherry reduce until nearly evaporated.  Add the thyme, broth and vinegar and bring to a simmer.  Reduce heat to medium-low and simmer, partially covered, for 20 minutes.

4.  To thicken the sauce, mix together the flour and the butter forms a paste.  Stir into the sauce, and allow to simmer for 10 minutes.

5.  While the ragu simmers, cook pasta according to the package directions.  Strain the pasta and add to the pan of ragu, allowing it to soak in the sauce for several minutes.  Season to taste with salt and freshly ground black pepper.

6.  Serve with grated Parmigiano-Reggiano and fresh thyme leaves.

2 Comments | In: Fruit, Pasta, Pork | tags: ground pork, mushrooms, pear, shallots, thyme. | #