Recipes

Pasta Al Sangue With Chanterelles and Ragù

David Uygur

Chef/Owner

Lucia

Dallas
Tx.
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Menu Price: 
$23.00
Food Cost: 
N/A
Yield: 
5 to 6 servings
Ingredients: 
4
Lb
Pork Shoulder
1
Lb
Pancetta
3 each
Onions, Large, Coarsely Chopped
3 each
Carrots, Coarsely Chopped
4 each
Celery Stalks, Coarsely Chopped
1 each
Garlic Head, Peeled
4
Oz
Tomato Paste
1 each
Dry Red Wine, 750-Ml Bottle
1
qt
Whey From Making Ricotta
1
qt
Tomato Passata
1
tbs
Hot Calabrian Chili Powder
1
tbs
Sweet Calabrian Chili Powder
2
tbs
Fennel Seeds
1 each
Cheesecloth Sachet (See Note)
As needed
Salt
As needed
Freshly Ground Black Pepper
720
g
As needed
Butter
As needed
Lemon Juice
As needed
Parsley, Fresh, Chopped
As needed
Chanterelles, Small (Optional)
1

Pass pork, pancetta and vegetables through 3/8-inch die of a meat grinder. In a stainless-steel rondeau over low heat, brown meat and vegetables. Once everything is browned and vegetable bits are soft, add tomato paste, wine, whey, passata, chili powders, fennel and sachet. Simmer partially covered for 1 1/2 to 2 hours. Season to taste with salt and pepper.

2

In a sauté pan, reheat some ragù and add freshly boiled pasta al sangue (for 2 to 2 1/2 ounces pasta, add 1 1/2 to 2 ounces ragù). Toss until well coated and finish with a small nob of butter, a little lemon juice and freshly chopped parsley. If adding chanterelles, sauté them in butter before adding to ragù.

Notes: 
Note: 

Sachet should contain a prosciutto bone, some rind from Parmigiano-Reggiano, fresh thyme and a few bay leaves.

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