Braised Pork Ragã¹ W/ Mushrooms & Tagliatelle

Hey everyone, it is Jim, welcome to our recipe site. Today, we're going to prepare a special dish, Braised Pork Ragù w/ Mushrooms & Tagliatelle. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Braised Pork Ragù w/ Mushrooms & Tagliatelle, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Braised Pork Ragù w/ Mushrooms & Tagliatelle delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Braised Pork Ragù w/ Mushrooms & Tagliatelle is 5-6 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Braised Pork Ragù w/ Mushrooms & Tagliatelle estimated approx 2 hours 20 min.

To begin with this recipe, we must prepare a few components. You can cook Braised Pork Ragù w/ Mushrooms & Tagliatelle using 19 ingredients and 10 steps. Here is how you cook that.

Ragù or ragoût - does it really matter if it tastes good?

One is Italian and the other is French. Both are stew-like and saucy, and both usually involve some form of meat. This one has pork and dances over thick, tender tagliatelle (or it’s wider sibling, papardelle). So we'll go with the Italian: ragù. This is a very modern take on ragù al cinghiale - a hearty wild boar dish that you can find on most menus in Italian hill country between Florence and Rome. We are using pork shoulder in the form of “country style ribs” (which are not ribs at all) and mushrooms and fish sauce to make up for the strong flavor of boar - all balanced by a healthy dose of citrus, basil, and sweet peppers. This dish is teaming with umami flavor and rests nicely on a chewy, wide noodle.

Ingredients and spices that need to be Make ready to make Braised Pork Ragù w/ Mushrooms & Tagliatelle:

1. 3-4 tbsp olive oil
2. 3 large, bone-in, country style pork “ribs” (they are actually cuts of pork shoulder)
3. 1 yellow bell pepper thinly sliced (optional)
4. 8 oz. portobello mushrooms sliced 1/4” thick
5. 1 red onion thinly sliced
6. 5 cloves garlic, roughly chopped
7. 1 clove garlic, grated for finishing
8. 1-1/2 ” piece fresh ginger, grated
9. 1-1/2 tbsp mild Korean chili flake
10. 1/2 tsp kosher sea salt
11. 1/2 tsp ground black pepper
12. 1-1/2 limes (zest and juice)
13. 1-2 tsp soy sauce
14. 1-2 tsp fish sauce
15. 1 tsp rice wine vinegar
16. 1-2 cups water
17. 1 lb tagliatelle or other wise, flat noodle
18. 1/2 cup chopped fresh basil
19. 1/2 cup chopped fresh chives

Steps to make to make Braised Pork Ragù w/ Mushrooms & Tagliatelle

1. Season the ribs all over with half of the salt, pepper, and chili flake.
   Rest at room temperature for at least 1-2 hours (or overnight in the
   refrigerator for the best results) to allow the salt time to penetrate
   to the interior of the meat. If refrigerating overnight, allow the ribs
   to come to room temperature before cooking.
2. Chop your vegetables ahead so they are ready to throw into the
   pan when the meat is cooked - slice the peppers and onions, chop
   and grate the garlic and ginger.
3. Heat the olive oil over medium-high heat and sear the ribs on all
   sides - 1-2 minutes per side to achieve a deep drown crust.
4. Remove the ribs from the pan and set on a plate to rest.
5. Turn the heat down to medium and add the onion, mushrooms, pepper, chopped garlic, and the remaining salt, pepper, and chili flake. Cook the vegetables for 10-12 minutes until they begin to soften and brown. Add the fish sauce and cook until the fishy smell is gone. It will smell very funky at first, but it will mellow out as it continues to cook. Add all but about a tsp of the ginger and continue to cook for a few more minutes until its very fragrant.
6. Add the soy sauce, rice wine vinegar, and lime juice to deglaze
   the pan - which just means loosening the flavorful brown bits on
   the bottom of the pan and incorporating them into the vegetables.
7. Nestle the ribs back into the pot amongst the vegetables and make
   sure they are mostly submerged in liquid. Add water as needed to
   make this happen. Simmer 1-2 hours until the meat is tender and
   easily pulled from the bones.
8. Break up the meat with the back of a spoon once it’s cooked. Fish
   out the bones with a pair of tongs. Stir in the grated garlic, lime
   zest, and remaining ginger.
9. Make the pasta when the pork is almost done. Cook until just under
   al dente. Transfer cooked pasta to the pot of pork with tongs,
   taking some pasta water along with it. Toss the pasta with the
   pork mixture to coat the pasta and evenly distribute the pork and
   mushrooms.
10. Stir in chopped basil and chives just before serving, saving a few
    teaspoons to sprinkle on top of each plate.

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