Pork Ragout-Rolf & Daughters

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One of my favorite restaurants, Rolf & Daughters, is well known for their creative and perfectly simple food and drinks. To me, their pasta is the best in Nashville and I have been known to order two different kinds in one visit. The Pork Ragout is a staple as well as a favorite. I recently ran across the recipe online and couldn’t believe it was out there on the world wide web! Google machine wins again.

If you know their pasta dishes, you may be thinking, this girl is awesome! But hold your excitement. I am not going to flatter myself enough to say that it was just as good as the real deal, but it was pretty close! I used really high quality ingredients, picked up some fresh pasta from Nicoletto’s and used a good Parmesan block. 

It is a little time consuming, as are most ragouts, but the outcome is rich and worth the wait.

A perfect meal for a lazy weekend. The best kind of weekend really. 

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ingredients:  

4 ounces pancetta, diced

½ cup diced onion

¼ cup diced carrot

¼ cup diced celery

1 pound ground pork shoulder

2 ounces tomato conserva or tomato paste

6 ounces dry white wine

12 ounces San Marzano tomatoes, strained and crushed

12 ounces tagliatelle pasta

1 bunch flat-leaf parsley, chopped

¼ cup extra virgin olive oil

2 tablespoons butter

¼ cup grated SarVecchio cheese, divided

instructions and directions: 

Place the pancetta in a large sauce pan and set  over medium-high heat. Cook for 5−6 minutes, or  until lightly crispy and most of the fat has rendered.

Reduce heat to medium and add diced onion,  carrot, and celery to the pot. Cook until melted and  tender, approximately 20 minutes.

Add the ground pork and cook for 15 minutes.

Add tomato paste and cook for  15 minutes.

Add the white wine and reduce by 2/3  (approximately 15 minutes).

Add the crushed tomatoes and continue to cook  for 30 minutes. At this point you can cool and store  the sauce for future use if desired.

If serving immediately, cook pasta until slightly  under al dente.

Add pasta to the meat sauce and cook for 2 minutes. Season with salt and pepper

Add the parsley, olive oil, butter, and half of  the cheese.

Divide among 4 plates and top with  remaining grated cheese.

recipe curtosey of the local palate 
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