Friday, February 5, 2021

Pasta with Pork Braised in Red Wine with Tasca d'Almerita Lamuri Nero d'Avola 2018 #ItalianFWT

This slow simmered ragu starts with pork stew that braises in red wine and pureed tomatoes on the stove top until the pork starts shredding when stirred.  I served it over orechiette so that those "little ears" caught every bit of the ragu. Paired with a lovely bottle of Nero d'Avola it made for a perfect Sunday Supper.

Pasta with Pork Braised in Red Wine

Join the members of Italian Food Wine and Travel as we share our favorite braised foods paired with Italian Wines.....
Cam of Culinary Adventures with Camilla is hosting the Italian FWT group this month and decided to let us choose our own varietal and area but requesting that whatever we pick pair well with braised foods.  

I'm anxious to see the meals and wines being shared today and that will be discussed on Twitter Chat tomorrow at 11 AM ET following #ItalianFWT.  We would love to have you join in the fun.  Here are the topics that we will be sharing......



wine

In December of 2019 I had visited Sicily with this group and discovered Nero d'Avola wine.  I loved it but then it slipped from my radar.  When Cam suggested braised foods I remembered enjoying a Nero d'Avola with a braised Venison Stew.  It was so good.  I ordered up a bottle fo Nero d'Avolo from a different winery to enjoy with this month's braise.

Pasta with Pork Braised in Red Wine

I live in the cold, snowy Midwest....well they call it the Midwest but, when I look at a map, Michigan looks more NorthEast to me....but hey, who am I....just a lowly little Michiganian who loves to serve up slow braised, stick to your ribs, comfort food when there is snow on the ground.

Pasta with Pork Braised in Red Wine

There is something magical about taking an inexpensive cut of meat and lovingly turning it into a dish that you can be proud to serve to your family or even to guests.  

Pasta with Pork Braised in Red Wine

I make a lot of Ragus sometimes called Sunday Gravy.  I have shared a lot of Ragu over the years including Ragu di Cinghiale, Beef Ragu, Ground Pork Ragu and Ragu starting with Leftovers.  Pasta is a popular dish in this household and we love changing it up with different kinds of sauce.  The sauce I made to pair with this wine was absolutely wonderful.  Rich, delicious and filling.  A side salad, slice of bread and glass of nice wine finished it off perfectly.

Pasta with Pork Braised in Red Wine pin

Speaking of wine, let's talk about the pairing.  Frank opened this bottle while I was preparing dinner.  I did not use this wine for my braise.  I used a less expensive but still wonderful cabernet that we always have on hand.

This Nero d'Avola from Lamuri poured a deep beautiful, nearly black red.  The winery, Tasca d'Almerita located on the Island of Sicily, named this wine after Love (L'Amour) and the love in the wine shines through.  Nero d'Avola is the most widely grown grape on the Island.  Sometimes used as a blending grape it is also very good as a single varietal as is shown in this bottle.

This wine is biodynamic and made to drink right now.  It is very fruit forward and medium bodied.  It was smooth and juicy.  I enjoyed a glass while the Ragu simmered on the stove and then I poured us a second glass to enjoy with this ragu.  The pairing worked out very well, the ragu was very rich and heavy and the wine cut through that heaviness and left a bright note behind.  I also served up a Kale Salad with Pomegranate Dressing, dried cherries and Chia Seeds.  This paired very nicely with the wine as well.  I think this wine is pretty food friendly and am anxious to try it with other foods to see how it pairs.






Pasta, Ragu, Sauce, Pork, Braising
Main Courses, Entrees, Pasta, Pork
Italian
Yield: 6 servings
Author: Wendy Klik
Pasta with Pork Braised in Red Wine

Pasta with Pork Braised in Red Wine

This slow simmered ragu starts with pork stew that braises in red wine and pureed tomatoes on the stove top until the pork starts shredding when stirred. I served it over orechiette so that those "little ears" caught every bit of the ragu.
Prep time: 15 MinCook time: 4 HourTotal time: 4 H & 15 M

Ingredients

  • 1 lb. pork stew meat
  • 2 slices, thick cut, uncured bacon, diced
  • salt and pepper, to taste
  • 2-3 fresh sage leaves
  • 2 sprigs thyme
  • 1 small sprig rosemary
  • 1/2 vidalia onion, diced
  • 1 carrot, scraped and sliced
  • 1 small fennel bulb, halved, cored and sliced
  • 2 cloves garlic, minced
  • 1 c. dry red wine
  • 2 c. beef stock, divided
  • 1 (14 oz) can tomato puree
  • 1 lb. Orecchiette pasta, cooked per package directions
  • Parmesan Reggiano for serving, if desired

Instructions

  1. Place a cast iron dutch oven over medium high heat.  Add the diced bacon and cook until crisp and bacon is rendered.  Remove bacon with slotted spoon to a paper towel lined plate.  Set aside.
  2. Season the pork with salt and pepper. Add to the skillet and cook until browned on all sides.
  3. Add the onions, carrots and fennel bulb.  Cook until fragrant and onion is translucent.  Add the garlic, stir to mix in.  
  4. Stir in the wine, bring to a boil and scrape up any browned bits stuck to the bottom of the pan.  When wine is nearly evaporated, add 1 1/2 cups of the beef broth, the tomatoes and the sage, thyme and rosemary that has been wrapped in cheesecloth.  Return the bacon to the pan and bring to a boil. 
  5. Reduce heat to a simmer, cover and cook for 3-4 hrs, until the pork shreds when stirred, adding remaining broth as needed. 
  6. When sauce is ready, cook pasta according to package directions.  Stir pasta into the sauce and turn out into a serving bowl. Pass along with shredded Parmesan Reggiano.  

Notes:

Adapted from a recipe found at Food & Wine

Calories

327.34

Fat (grams)

9.31

Sat. Fat (grams)

3.43

Carbs (grams)

37.54

Fiber (grams)

3.81

Net carbs

33.73

Sugar (grams)

6.03

Protein (grams)

18.88

Sodium (milligrams)

334.15

Cholesterol (grams)

40.56

18 comments:

  1. Your ragu looks delicious. Slow cooked dishes are a great invention, I think. Your wine description also is tempting.

    be safe... mae at maefood.blogspot.com

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  2. You and I had the same thoughts about pork braises for this event. Yours look fabulous. And I have had that wine. Thoroughly enjoyed it! Thanks for joining me for this event. Cin cin.

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  3. That recipe sounds to die for!!! It never occurred to me to braise pork. Yum.

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  4. I didn't realize that Sunday Gravy and Ragu were interchangeable terms. Your Nero d'Avola sounds great with your Ragu. I just might have to check out your Ragu di Cinghiale too!

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    1. Please do Martin, we loved it and I'm anxious to see what you think.

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  5. This meal feels like a big delicious hug. I feel the same way about braised dishes in the winter (although I admit I don't love the cold weather), love Nero d'Avola, and the wine's name just add to the wonderful vibes.

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  6. This seems like love all around - in the cooking, the serving, the name of the wine. What a comforting meal, wherever one lives.

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  7. Sounds delicious Wendy! I didn't know the Lamùri wines are biodynamic. I must try them! Thanks for sharing.

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  8. I'm always happy to see a Sicilian wine in the mix, and this sounds very tasty. That pork ragu looks delicious and perfect for the wintry weather that's coming. Cheers to good food and wine - and good company, of course!

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  9. What a perfect combo for braising. It sounds so good, and I have to get my husband on this pork ragout pairing. Yummy.

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