I used to dislike Sundays when I was younger. Mostly because it signaled the end of the weekend and start of the busy work week. However, with the “Sunday Funday” movement, I’ve started to come around! And there is nothing better on a cold, wintery Sunday than a slow-cooked stew and a bottle of red wine. One of my favorite recipes is Red Wine & Porcini Mushroom Pork Ragu. I used to serve it over rich and creamy polenta, but to make it a bit healthier, I like to use roasted spaghetti squash. It reminds me of the Italian way of life, bonding over great meals, with family, friends, and delicious wine!
For the wine pairing, I chose a Super Tuscan. I found an old favorite recently that I couldn’t wait to pair with this dish. The Tenuta San Guido Guidalberto 2018 is a special bottle of wine. It marries a bold fruit flavor with a rich and elegant finish that pairs perfectly with the pork ragu. My first taste of this amazing wine was back in 2009. I hosted a reunion dinner party with friends that traveled to Tuscany with us the prior year. I served the 2006 Tenuta San Guido that night. It was just as amazing then! I hope you enjoy this pairing. If you would like to learn more about this style of wine, check out my Super Tuscan pairing page.
Red Wine & Porcini Mushroom Pork Ragu
Ingredients
- 1 package dry porcini mushrooms
- 1 cup boiling water
- 1 4-5 lb. pork shoulder (ask butcher to remove the bone)
- 3 tablespoons plus 2 teaspoons extra virgin olive oil
- 2 tablespoon butter or ghee
- 1 cup carrots, sliced in rounds
- 1 cup chopped red onion
- 2 whole garlic cloves roughly chopped
- 1 tablespoon Herbs de Provence
- 2 tablespoons tomato paste
- 1.5 cups of dry red wine
- 1 ¼ cup chicken stock
- 1 tablespoon low sodium soy sauce
- 2 small spaghetti squash, halved and seeded
- ¼ cup half & half
- ¼ cup parmesan cheese
- 1 parmesan cheese rind
- Kosher salt & freshly ground pepper
Directions
- Step 1 Heat oven to 425 degrees.
- Step 2 Place the porcini mushrooms in a bowl and cover with the boiling water. Let stand for at least 20 minutes. Use a paper towel in a strainer to separate the mushrooms from the liquid. Set aside.
- Step 3 For the spaghetti squash, place each half on a baking sheet. Drizzle with extra virgin olive oil and season with salt & pepper. Cook at 425 degrees for approximately 35-40 minutes depending on the size of your squash. Remove from the oven and set aside. Lower oven temperature to 325 degrees to cook the pork.
- Step 4 Cut the pork into 4 even pieces. Season with salt & pepper on all sides. In a large saute pan or dutch oven (fitted with a lid that also can go into the oven), heat 2 tablespoons of the oil and 1 tablespoon butter or ghee. Brown the pork on all sides. Should take about 2-3 minutes per side. You may need to work in 2 batches depending on the size of you saute pan. Once browned, remove the pork from the pan and drain the fat.
- Step 5 Add the remaining 1 tablespoon olive oil to the pan. Add the carrot, onion and Herbs de Provence. Season with salt & pepper. Cook on medium heat for approximately 3 minutes. Add the tomato paste and garlic and cook for another 1-2 minutes.
- Step 6 Start adding the liquid, beginning with the red wine. Cook for about 2 minutes before adding 1 cup of chicken stock, the mushroom liquid and the soy sauce. Stir to combine. Place the pork back into the pan. Add the mushrooms and parmesan cheese rind. Cover and place in oven and cook for 2.5 hours.
- Step 7 Remove the lid and cook for another 20 minutes to thicken the gravy. Remove from the oven. Remove the pork to a cutting board and let rest for about 20 minutes. Then, using 2 forks, pull apart the meat and add it back to the gravy in the pan. You know the meat is cooked perfectly when it easily pulls apart.
- Step 8 To finish the squash, use a fork to scrape the flesh out of the skin. In a medium saute pan, heat 1 teaspoon of olive oil and 1 tablespoon butter or ghee. Add the squash and cook for 2 minutes. Add ¼ cup chicken stock and ¼ cup half & half. Cook for another 1-2 minutes to reduce the liquid. Remove from the heat and stir in the cheese. Season with salt & pepper.
- Step 9 To serve, place the squash in serving bowls. Spoon over the pork & mushrooms. Garnish with parmesan cheese and a drizzle of olive oil.
