Ragù recipe | Slow-Cooked Limoncello Pork with Fresh Fettuccine pasta

Chef Jon Ashton
Chef Jon Ashton
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Published 2022-02-19
How to make Slow Cooked Pork Ragu With Fresh Fettuccine pasta. this week I am sharing my secrets for blissfully tender Pork ragu. This Ragù recipe is a keeper - perfect meal for a crowd!

Full Ragu Recipe: Jonashton.com
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Recipe: Slow-Cooked Limoncello Pork with Fettuccine

Ingredients:
1 - 1½ pound boneless pork butt (shoulder) roast, trimmed and cut into 1½-inch pieces
1 Tbsp. salt
4 ounces good quality smoked bacon, chopped
1 large yellow onion, chopped fine
1 tsp. fennel seed, crushed
4 garlic cloves, minced
2 tsp. minced fresh thyme
1 tsp. pepper
1/2 cup heavy cream
2 cups chicken stock
1/2 cup Limoncello
2 x 9 oz. package fresh fettuccine pasta
3 ounces Parmigiano Reggiano cheese, grated, plus extra for serving

Directions:
Toss pork pieces with 1 tablespoon salt in a large bowl. Cover and refrigerate for 20 minutes to 1 hour.

In the meantime, place a rack to middle position and preheat heat oven to 325 degrees F.

Add bacon and 1/2 cup water in Dutch oven over medium-high heat, stirring occasionally, until water has evaporated and dark fond forms on bottom of pot, 8 to 10 minutes. Add chopped onion and cook, stirring occasionally, until vegetables soften and start to brown, 5 to 7 minutes. Stir in crushed fennel seed, garlic, thyme, and pepper and cook until fragrant, about 30 seconds.

Stir in cream and chicken stock. Using a wooden spoon, scrape up any browned bits. Add pork and bring to boil over high heat. Cover, transfer to oven, and cook until pork is tender, about 1½ hours.

Remove pieces of pork from pot and place on a chopping board. Let cool for 15 minutes. Add cream and Limoncello to pot. Using a spatula or wooden spoon, scrape browned bits from sides of pot and stir into sauce and bring to a gentle simmer.

While the pork is cooling, bring 4 quarts of water to a boil in a large pot.

Using 2 forks, shred pork into small pieces, discarding any large pieces of fat. Return pork and any juices to Dutch oven. Cover and keep warm.

Add Fettuccine and 1 tablespoon salt to boiling water and cook, stirring occasionally, until al dente. Reserve 2 cups cooking water, then drain pasta through a colander, and add it to the ragu. Add Parmigiano Reggiano and 3/4 cup reserved cooking water. Stir until sauce is slightly thickened and cheese is fully melted, this takes 2 to 3 minutes. If sauce is too thick, add a little more of the pasta water. Season with salt and pepper to taste, and sprinkle with extra Parmigiano Reggiano.

Serves 6 - 8 people.


#Ragùrecipe #Ragu #EasyRagurecipe
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