NEW | Pork Bolognese

Yields: 4 Servings

 Ingredients:

1 each Medium Onion, rough chop

1 stalk Celery, rough chop

1 each Medium Carrot, rough chop

4 each Garic Clove, rough chop

¼ cup Extra Virgin Olive Oil

1 lb. Leftover Perry’s Pork Chop, diced

4 oz. Pancetta or Prosciutto, diced

1 cup Dry White Wine

14 oz. San Marzano Tomatoes, crushed

1 each 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. Fettuccini, dry

1 cup Pecorino Romano Cheese

Method:

• 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 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 is 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.
• Fold basil into pasta (optional).

Build:

• Divide cooked pasta and the sauce among 4 plates.
• Add garnish with more freshly shaved Pecorino Romano cheese.