Hey there! I have recently stumbled upon a delightful recipe that I just have to share with you. It’s called “Fettucine With Ragu Of Pork And Ricotta Cheese,” and let me tell you, it’s a mouthwatering combination that will transport you to culinary heaven. Picture perfectly cooked fettucine smothered in a rich and savory ragu made from tender pork and creamy ricotta cheese. Trust me, one bite of this delectable dish and you’ll be hooked. So, grab your apron, sharpen those knives, and get ready to create a pasta masterpiece that will have your taste buds begging for more.
Ingredients
Fettucine noodles
To start off our delicious fettucine with ragu of pork and ricotta cheese, we’ll need some fettucine noodles. These wide and flat noodles are perfect for soaking up the rich flavors of the ragu and combining it with the creamy ricotta cheese.
Pork shoulder, diced
The star of our dish is the tender and flavorful pork shoulder. Diced into bite-sized pieces, the pork shoulder will absorb all the flavors of the ragu and become melt-in-your-mouth delicious. It adds a satisfying protein element to the dish.
Onion, finely chopped
To add depth and sweetness to our ragu, we’ll need some finely chopped onion. As the onion cooks down, it will release its natural sugars and create a rich and flavorful base for the sauce.
Garlic cloves, minced
No Italian dish is complete without garlic! We’ll mince a few cloves of garlic to infuse our ragu with its aromatic and savory flavors. Garlic adds a delightful kick and enhances the taste of the other ingredients.
Crushed tomatoes
To create a hearty and robust sauce, we’ll be using crushed tomatoes. The natural sweetness of the tomatoes will balance out the flavors of the pork and spices, creating a harmonious blend of flavors in our ragu.
Tomato paste
To enhance the tomato flavor and thicken our sauce, we’ll add some tomato paste. Tomato paste adds depth and richness to the sauce, giving it a concentrated tomato flavor that complements the pork and spices wonderfully.
Red wine
A splash of red wine is the secret ingredient that takes our ragu to the next level. The acidity and complex flavors of the wine add depth and richness to the sauce. As it simmers, the alcohol evaporates, leaving behind a luxurious and velvety taste.
Fresh thyme leaves
Thyme is an essential herb in Italian cooking, and its delicate and aromatic flavors will infuse our ragu with a touch of freshness. The earthiness of thyme complements the pork and tomatoes, giving our dish a well-rounded taste.
Dried oregano
Oregano adds a distinct flavor to our ragu, giving it a hint of Mediterranean flair. The dried oregano will release its warm and herbaceous scent as it simmers alongside the other ingredients, enhancing the overall taste of the dish.
Bay leaves
Bay leaves add a subtle but important flavor to our ragu. These aromatic leaves infuse the sauce with a mild, woodsy taste and offer a hint of bitterness that balances out the sweetness of the tomatoes and onions.
Salt and pepper
Seasoning is crucial in any dish, and our ragu is no exception. A sprinkle of salt and pepper will bring out the flavors of the other ingredients and ensure a well-balanced and delicious sauce.
Extra virgin olive oil
We’ll use extra virgin olive oil to sauté the onions and garlic and give our ragu a fruity and rich base. The olive oil adds a wonderful depth of flavor that complements the other ingredients perfectly.
Ricotta cheese
To add a creamy and tangy element to our fettucine, we’ll be topping it with a dollop of ricotta cheese. The creamy texture and mild flavor of ricotta create a delightful contrast to the rich and hearty ragu.
Parmesan cheese, grated
Grated Parmesan cheese is the perfect finishing touch to our dish. The nutty and salty flavors of Parmesan complement the pork and tomato ragu beautifully, bringing all the elements together in a harmonious symphony of flavors.
Preparation
Heat olive oil in a large pot over medium heat. The olive oil should be enough to coat the bottom of the pot.
Add the diced pork shoulder to the pot and brown it on all sides. The browning process adds depth and richness to the meat, creating a flavorful base for our ragu.
Once the pork is nicely browned, remove it from the pot and set it aside. We’ll be returning it to the pot later to simmer in the sauce.
In the same pot, add the chopped onion and minced garlic. Stir them around and cook until they become softened and lightly browned. The aroma of the onions and garlic will fill the kitchen, tantalizing your taste buds.
Stir in the tomato paste and cook it for about a minute. This step helps to cook out the raw flavor of the tomato paste and enhances its richness. The tomato paste will cling to the pork and onions, creating a flavorful base for the sauce.
Pour in the red wine and scrape off any browned bits from the bottom of the pot. These browned bits, known as fond, are full of flavor and will add complexity to our sauce.
Add the crushed tomatoes, fresh thyme leaves, dried oregano, bay leaves, salt, and pepper to the pot. Stir everything together, making sure to incorporate all the flavors.
Bring the sauce to a simmer. This slow and gentle cooking process allows the flavors to meld together, resulting in a rich and flavorful ragu.
Once the sauce is simmering, return the browned pork to the pot. Stir it well to ensure that the meat is coated in the sauce and the flavors are evenly distributed.
Cover the pot and let the ragu simmer on low heat for 2-3 hours, stirring occasionally. This slow cooking process allows the pork to become tender and infuse the sauce with its rich flavor. The longer it simmers, the more the flavors will develop.
While the ragu is simmering, cook the fettucine noodles according to the package instructions. Make sure to cook them al dente, as they will continue to cook slightly when combined with the ragu.
Drain the cooked noodles and keep them warm. You can cover them with a clean kitchen towel to prevent them from drying out while we finish the ragu.
Once the ragu is done simmering, remove the bay leaves and discard them. The bay leaves will have released their flavors into the sauce, and we no longer need them.
Serve the cooked fettucine noodles in a large bowl or individual plates, topped with a generous amount of ragu. Make sure to spoon some of the delicious pork and tomato sauce over the noodles for maximum flavor.
Spoon a dollop of ricotta cheese on top of each serving of fettucine and ragu. The creamy and tangy ricotta adds a wonderful contrast of flavors and textures to our dish.
Sprinkle grated Parmesan cheese over the top. The nutty and salty flavor of Parmesan complements the savory ragu and adds a delightful finishing touch.
If desired, garnish the dish with some fresh thyme leaves. The vibrant green color and fresh aroma of the thyme leaves add an extra touch of elegance to the presentation.
Now, all that’s left to do is enjoy your delicious fettucine with ragu of pork and ricotta cheese! Gather your loved ones and savor the comforting flavors of this homemade Italian classic.
Tips and Variations
For a spicier ragu, add some red pepper flakes or chili powder. This will give the sauce a delightful kick and add a fiery element to the dish.
If you don’t have pork shoulder, you can substitute it with other cuts of pork like pork loin or pork tenderloin. Just make sure to adjust the cooking time accordingly, as different cuts of pork may require slightly different cooking times.
If you prefer a smoother texture, you can blend the ragu sauce before serving. This will create a velvety-smooth consistency and combine all the flavors even more.
Experiment with different herbs and spices to customize the flavor of your ragu. You can add a pinch of rosemary or basil for a touch of freshness, or even some fennel seeds for a hint of licorice flavor.
Add some vegetables like carrots or bell peppers to your ragu for extra nutrients and a pop of color. Simply dice the vegetables and add them to the pot along with the onions and garlic.
If you’re not a fan of diced pork shoulder, you can also use ground pork for a different texture. Brown the ground pork in the pot before adding the onions and garlic, and continue with the rest of the recipe as directed.
To make it a complete meal, serve the fettucine with a side of garlic bread or a fresh green salad. The garlic bread will soak up the delicious ragu sauce, and the salad will balance out the richness of the dish with its crisp and refreshing flavors.
Leftover ragu can be stored in the refrigerator for up to 3 days or frozen for future use. Simply transfer the ragu to an airtight container and store it in the fridge or freezer until you’re ready to enjoy it again.
Feel free to adjust the seasonings according to your taste preferences. If you like it spicier, add more red pepper flakes. If you prefer it more savory, adjust the salt and pepper accordingly. Cooking is all about personalization, so don’t hesitate to make it your own!
Lastly, don’t forget to invite friends and family over to enjoy this hearty and comforting dish together. Food always tastes better when shared with loved ones, and your homemade fettucine with ragu of pork and ricotta cheese will surely impress and delight everyone at the table!
Conclusion
Fettucine with ragu of pork and ricotta cheese is a classic Italian comfort food dish that will transport you to the sunny streets of Italy with each flavorful bite. The combination of tender and savory pork ragu, creamy ricotta cheese, and al dente fettucine noodles is simply irresistible.
By following the easy steps outlined in this recipe, you can create your own mouthwatering fettucine with ragu of pork and ricotta cheese right in your own kitchen. The aroma of the simmering ragu will fill your home with love and warmth, and the end result will be a meal that will satisfy both body and soul.
So gather your ingredients, put on your apron, and get ready to impress your loved ones with this homemade Italian masterpiece. Whether it’s a weeknight dinner or a special occasion, this dish will surely bring smiles to the faces of those fortunate enough to share it with you.
Buon appetito!
