Pork Bolognese
Yields: 4 Servings
INGREDIENTS:
- 1 lb. Perry’s Famous Pork Chop leftovers, diced
- 1 each medium onion, rough chop
- 1 stalk celery, rough chop
- 1 each medium carrot, rough chop
- 4 garlic cloves, rough chop
- ¼ cup extra virgin olive oil
- 4 oz. pancetta or prosciutto, diced
- 1 cup dry white wine
- 14 oz. San Marzano tomatoes, crushed
- 1 bay leaf
- 1 tsp. nutmeg, ground
- 2 tsp. black pepper
- 2 cups chicken bone broth
- 1 cup whole milk
- 2 tsp. garlic salt
- 1 lb. fettuccine, dry
- 1 cup Pecorino Romano cheese
INSTRUCTIONS:
PASTA: Cook while sauce is simmering
• Preheat pot and fill with water and pinch of salt for boiling pasta.
• When water comes to a rolling boil, add dry pasta.
• Cook until very al dente (about 2 minutes less than the package advises).
• Drain, saving 1-2 cups of the cooking water and reserve pasta.
SAUCE: Preheat a Dutch oven over high heat.
• In a food processor, pulse the onion, celery, carrot and garlic until fine chop is acquired (not pureed). Remove and reserve in a bowl.
• Add the diced pork and pancetta to processor and pulse until ground beef consistency.
• Add olive oil to preheated Dutch oven and brown ground meat. Get a good color and remove with a slotted spoon, leaving behind the brown bits and the oil. Set aside in a bowl and reserve.
• Add reserved chopped vegetables and continue to cook until vegetables start to brown
and are soft.
• Take reserved meat and fold into vegetable mixture. Once incorporated, add white wine and cook until all of the wine has evaporated.
• Add crushed tomato, bay leaf, black pepper and nutmeg. Cook to reduce the tomato juices by half.
• Add chicken broth and milk. Season with garlic salt and bring to a simmer.
• Reduce the heat to low and cook, uncovered for 2.5 to 3 hours, stirring occasionally. It
should look like wet sloppy joe mix when cooked properly.
• Add al dente pasta to sauce, along with 1 cup of pasta water and Pecorino Romano
cheese.
• Turn to medium heat, stir pasta carefully for 2 minutes to finish cooking the pasta.
BUILD:
• Divide cooked pasta and the sauce among 4 plates.
• Add garnish with more freshly shaved Pecorino Romano cheese.
