Main Dish
Pork Ragu over Fusilli Pasta
Geyser Peak Winery
2306 Magnolia Drive
Healdsburg, CA 95448
www.geyserpeakwinery.com
- RECIPE YEAR: 2013
- RECIPE BY: Chef Dan Lucia, DL Catering
- YIELD: Serves 8
- PAIRS WELL WITH: Geyser Peak Walking Tree Cabernet Sauvignon
After all the hard work of harvest is over, and the evenings begin to cool as we head into winter, this is the perfect hearty dish for the season.
Ingredients:
- 4 tablespoons unsalted butter
- 1/4 cup olive oil
- 8 garlic cloves, minced
- 1/2 cup diced carrots
- 1 cup diced onions
- 1/2 cup diced celery
- 3 1/2 pounds ground pork shoulder
- 1 1/2 cups Geyser Peak Walking Tree Cabernet Sauvignon
- Salt and freshly ground pepper, to taste
- 2 teaspoons freshly grated nutmeg
- 1 cup milk
- 2 cups chicken stock
- 4 cups tomato puree
- 1 cup heavy cream
- 1 package dried fusilli pasta
- 6 ounces ricotta salata cheese, grated
- 1/2 cup chopped fresh flat-leaf parsley
Directions:
In a large pot, melt the butter with the olive oil. Add the garlic, carrots, onions and celery and cook, stirring occasionally, until the vegetables are soft, 8 to 10 minutes. Add the ground pork and cook, stirring occasionally, until browned. Add the wine and cook until reduced by half. Season the pork with salt, pepper and nutmeg, then add the milk, stock and tomato puree. Slowly cook the sauce until it thickens, about 1 hour. Add the cream and bring the sauce to a gentle simmer. Cook the pasta according to the package instructions and drain well. Spoon the sauce over the pasta and garnish with the cheese and parsley.
