Recipe of Super Quick Homemade Braised Pork Ragù w/ Mushrooms & Tagliatelle

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Easiest Way to Make Favorite Braised Pork Ragù w/ Mushrooms & Tagliatelle. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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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 have Braised Pork Ragù w/ Mushrooms & Tagliatelle using 19 ingredients and 10 steps. Here is how you can achieve it.

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 Prepare 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

Instructions 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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