Black Truffle Conchigliette with Pork and Wild Mushroom Sugo

June 12, 2023

INGREDIENTS

• 1 pound ground pork
• 2 cups wild mushrooms, finely diced 
• ½ cup grated Pecorino Romano cheese
• 2 large shallots, sliced
• 3 cloves garlic, chopped
• 2 medium carrots, finely diced
• 1 stalk celery, finely diced
• 2 cups good quality red wine
• 1 cup canned crushed tomatoes, drained
• 2" sprig fresh thyme
• salt and fresh ground pepper to taste
• ¼ cup Ultra Premium Extra Virgin Olive Oil
• 1 Tbs. Black Truffle Infused Olive Oil
• 1 pound conchigliette pasta, cooked al dente and drained

DIRECTIONS
In a large, heavy-bottom pot heat the olive oil over medium-high heat. Add the pork and brown well, breaking it up in to the smallest pieces possible, for about 5 minutes. Remove the meat to a bowl and reserve. To the same pot add the mushrooms and sauté about 5 minutes, scraping up any bits of browned meat, and stirring occasionally.

Add the shallots, carrot, and celery and sauté for another 2 minutes. Add the garlic and sauté for another minute. Deglaze the pan with the red wine and reduce by half. Add the tomatoes and thyme, reduce the heat to low and cover. Cook at barely a simmer, covered, over low heat for 1 hour, stirring occasionally. Add a few tablespoons of stock or water to the sauce if it loses too much moisture.

Taste the sauce and adjust the seasoning with sea salt and freshly ground pepper.

Add the al dente pasta and a tablespoon or so of the pasta water to the pot with the sauce and continue to cood for a minute stirring to completely sauce the pasta. Portion the pasta in to servings and top each with fresh grated Pecorino Romano cheese, and a few drops of Black Truffle Infused Olive Oil.  Serve immediately.

Serves 6

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