Tagliatelle with Kurobuta Pork and Mushroom Ragù

By: Marge Perry

Rich and deeply flavorful ground Kurobuta pork transforms this simple, weeknight-suitable dish into one worthy of center stage at your next gathering. To that end, the ragù may be made ahead and warmed over low heat.


Kurobuta Pork & Mushroom Ragu

  • 2 tablespoons olive oil
  • 10 ounces white mushrooms, sliced
  • 1/2 teaspoon salt, divided
  • 1 pound Snake River Farms American Kurobuta Ground Pork Buy Now
  • 1 medium onion, finely chopped
  • 1 celery rib, finely chopped
  • 1 carrot, finely chopped
  • 5 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (28-ounce) can diced tomatoes
  • 2 tablespoons tomato paste
  • 1/4 cup coarsely chopped fresh parsley
  • 1/2 cup shredded aged asiago cheese, plus additional for garnish
  • 12 ounces tagliatelle pasta

Kurobuta Pork & Mushroom Ragu

Heat the oil in a large skillet over medium-high heat. Add the mushrooms and 1/4 teaspoon of the salt; cook, stirring occasionally, until the mushrooms are nicely browned, about 7-8 minutes. Transfer to a bowl and reserve.
Return the skillet to the heat and add the ground pork. Cook, breaking the pork into smaller pieces with a wooden spoon, until no longer pink, about 3-4 minutes. Stir in the onion, celery, carrot, garlic, basil, and red pepper flakes. Cook, stirring occasionally, until the vegetables are tender and the pork begins to brown, about 5-6 minutes.
Pour in the diced tomatoes and tomato paste; bring to a boil, reduce the heat to medium-low, cover, and simmer until slightly thickened, about 30 minutes. Stir in the 1/2 cup of cheese and the parsley.
Meanwhile, bring a large pot of salted water to a boil.
Add the tagliatelle and cook according to package directions; drain.
Toss the pasta with the sauce and divide among 4 dinner plates. Serve garnished with additional parsley and cheese if desired.