Think feast. Think Winter. Think bold, punchy flavours. Think eating too much and not being able to muster the strength to pull yourself up from the dinner table. In a very content, good sort of way. Think a mountain of pappardelle smothered in the sumptuous flavours of this pork and porcini ragu. I know we tend to be a little dramatic with our description of food at times. The drama isn't for theatrics or attention, it really is in an attempt to convince you that you just need to take yourself to the supermarket immediately, and buy the ingredients to make the dish, so that you too can experience the sensation that we do when we eat certain dishes.
We enjoy food. It is plain and simple. And we want to share that enjoyment with you. So without going into too much unnecessary detail, this is, quite simply, a very, very, very enjoyable and tasty dish that everyone will relish eating. It is also a no-nonsense dish to make. It's a throw it in the oven, and let the magic happen kind of dish. Perfect for the cooler winter weather!
Serves 6 - 8
3 Tablespoons olive oil
1 kg pork neck, cut into 4 large pieces
1 brown onion, chopped
2 cloves garlic, crushed
40g porcini mushrooms
800g tin chopped peeled tomatoes
1/2 cup thickened cream
1 & 1/2 teaspoons salt
1 teaspoon freshly cracked pepper
1/2 cup chopped parsley
To serve - grated Parmesan cheese & fresh chilli
- Preheat the oven to 140 degrees Celsius.
- Soak the porcini mushrooms in 1 cup of warm water.
- Meanwhile, heat the oil in a heavy saucepan or baking tray. Brown the pork. Add onion and garlic and sauté for 1 minute.
- Reserving the liquid, drain the porcini mushrooms. Chop the mushrooms and add to the saucepan along with the reserved liquid.
- Add chopped tomatoes, cream, salt & pepper. Cover with lid or foil.
- Transfer to the oven and bake for 4 - 4.5 hours, or until pork is beautifully tender
- Cook pappardelle according to packet instructions
- Remove the pork from the oven and shred the meat. Season with extra salt and pepper to taste.
- Add the drained pappardelle to the pork. Garnish with fresh parsley. Serve with Parmesan and fresh chilli.