Mushroom and Pork Ragu

Over the Holidays we spent a lot of time with family and got the chance to prepare some of our favourite meals for them. This particular recipe is a total comfort food for Craig and I (Desi:). We make it for the two us and have leftovers or it's a great, relatively inexpensive dish for company. You can serve it over gnocchi (here I did it over spelt gnocchi), polenta or pasta.

Here is what you will need...

8oz of mushrooms (I used a mix  of crimini, enoki and shiitake,but you can use any mushroom you prefer)

3 tbsp of olive oil + 1/2 tbsp of butter

2 garlic cloves, minced

2 1/2 cups of dry white wine

1 lbs pork tenderloin, cut into 1/4-1/2 inch cubes

1/2 inch thick piece of double smoked bacon, chopped

3 sweet/mild italian sausages, casings removed

1 medium onion, finely chopped

1 medium carrot,  peeled and finely chopped

1 stalk of celery, finely chopped

1 28oz can of San Marzano crushed tomatoes

2 cups of chicken broth

1 tbsp of dried summer savory or oregano

1 pinch of chilly flakes

2 bay leaves

2 tbsp of chopped fresh basil

1 cup of freshly grated Parmesan cheese 

How to prepare it...

Heat 1tbsp of olive oil and the butter in a large skillet over medium-high heat. Add your chopped mushrooms and garlic.

Sprinkle with salt and pepper and sautee for about 3 minutes. Add 1/2 cup of wine and simmer until mushrooms are soft and most of the liquid has evaporated. About an additional 5 minutes.

 Set aside.

Heat the remaining oil in heavy bottom large pot over medium high heat.

Sprinkle pork tenderloin with salt and freshly ground black pepper.

Add to pot and brown, about 5-6 min.

Using a slotted spoon transfer pork to a plate. Pour off the fat and turn heat down to medium. Add chopped bacon and fry for 5-7 minutes until fat has rendered. Remove all but about 1 tbsp of the fat. Add sausages and cook until brown, breaking up into small pieces using the back of your spoon, about 3-5 min.

Add in your onion, celery and carrots. Cover pot and cook vegetables until soft, stirring occasionally, about 8-10 min.

 Add in the remaining 2 cups of wine, bring to a boil and scrape off any browned bits. Simmer until all the wine is absorbed.

Add in the reserved pork, tomatoes, chicken stock, bay leaves, chilly flakes and summer savory/oregano. Bring to a boil and then reduce heat to medium-low and simmer uncovered for 

1-11/2 hours.  Add in your cooked mushroom about 45 min into the cooking process. If the ragu gets dry add in 1/4 cup of chicken stock or water as required. You don't want the ragu too watery.

Serve over gnocchi sprinkled with chopped basil and freshly grated parmesan cheese.