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Yields6 Servings
 ¼ cup VSOP Extra Virgin Olive Oil, your favorite peppery robust varietal
 1 lb Ground Pork, or your favorite ground meat
 2 cups Fresh Mushrooms, finely diced
 2 large Shallot, minced
 2 medium Carrots, finely diced
 1 stalk Celery, finely diced
 3 cloves Garlic, minced
 2 cups Red Wine, good quality
 1 cup Crushed Tomatoes
 2 inches Fresh Thyme, two inch sprig
 1 tbsp VSOP Black Truffle Oil
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 1 lb Dried Pasta, any short cut pasta like conchigliette, rigatoni or mostaccioli that will hold the sauce well
 ½ cup Pecorino Romano Cheese, freshly grated
1

In a large, heavy bottom pot heat the olive oil over medium-high heat. Add the pork and brown well, breaking the meat up in to the smallest pieces possible, for about 5 minutes. Remove the meat to a bowl and reserve.

2

To the same pot add the mushrooms and saute until caramelized, about 5 minutes, scraping up any bits of browned meat, and stirring occasionally.

3

Add the shallots, carrots, and celery and saute for another two minutes. Add the garlic and saute for another minute.

4

Deglaze the pan with the red wine and simmer until reduced by half.

5

Return the browned meat to the pan. Add the tomatoes and thyme and reduce the heat to low and cover. Cook at barely a simmer, covered, over low heat for 1 hour, stirring occasionally. Add a a few tablespoons of stock or water to the sauce if it loses too much moisture.

6

Add the Black Truffle oil. Taste the sauce and adjust the seasoning with sea salt and freshly ground pepper.

7

Cook the pasta according to directions on the bag. Add the just drained, al dente pasta to the pot with the sauce and continue to cook the pasta along with a tablespoon or so of the pasta water. Cook for a minute stirring to completely sauce the pasta.

8

Portion the pasta into servings and top each with fresh grated Pecorino Romano cheese, and serve immediately. Enjoy!

Ingredients

 ¼ cup VSOP Extra Virgin Olive Oil, your favorite peppery robust varietal
 1 lb Ground Pork, or your favorite ground meat
 2 cups Fresh Mushrooms, finely diced
 2 large Shallot, minced
 2 medium Carrots, finely diced
 1 stalk Celery, finely diced
 3 cloves Garlic, minced
 2 cups Red Wine, good quality
 1 cup Crushed Tomatoes
 2 inches Fresh Thyme, two inch sprig
 1 tbsp VSOP Black Truffle Oil
 1 pinch Fine Sea Salt, to taste
 1 pinch Fresh Cracked Black Pepper, to taste
 1 lb Dried Pasta, any short cut pasta like conchigliette, rigatoni or mostaccioli that will hold the sauce well
 ½ cup Pecorino Romano Cheese, freshly grated

Directions

1

In a large, heavy bottom pot heat the olive oil over medium-high heat. Add the pork and brown well, breaking the meat up in to the smallest pieces possible, for about 5 minutes. Remove the meat to a bowl and reserve.

2

To the same pot add the mushrooms and saute until caramelized, about 5 minutes, scraping up any bits of browned meat, and stirring occasionally.

3

Add the shallots, carrots, and celery and saute for another two minutes. Add the garlic and saute for another minute.

4

Deglaze the pan with the red wine and simmer until reduced by half.

5

Return the browned meat to the pan. Add the tomatoes and thyme and reduce the heat to low and cover. Cook at barely a simmer, covered, over low heat for 1 hour, stirring occasionally. Add a a few tablespoons of stock or water to the sauce if it loses too much moisture.

6

Add the Black Truffle oil. Taste the sauce and adjust the seasoning with sea salt and freshly ground pepper.

7

Cook the pasta according to directions on the bag. Add the just drained, al dente pasta to the pot with the sauce and continue to cook the pasta along with a tablespoon or so of the pasta water. Cook for a minute stirring to completely sauce the pasta.

8

Portion the pasta into servings and top each with fresh grated Pecorino Romano cheese, and serve immediately. Enjoy!

Black Truffled Pork & Wild Mushroom Sugo

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