Pasta In A Red Wine & Pork Sauce!

By: The Food Hunter

Welcome to Progressive Eats, a virtual version of a progressive dinner where people travel from house to house to share in different courses of a meal. This month we are "cooking with alcohol," or in my case wine.

One of my favorite was to incorporate alcohol into my meals is by adding red wine to pasta sauce. Wine adds richness and depth to a sauce that you can't get otherwise. Though the amount of alcohol left after cooking is minimal, the flavor remains, making the sauce robust and delicious.



Red Wine & Pork Pasta Sauce
(printable recipe)
olive oil
1 bay leaf
1/2 pound pancetta, 1/2 inch thick and cut into 1/2-inch dice
3 pounds trimmed boneless pork shoulder, cut into 1-inch chunks
3 sage leaves
1-2 thyme sprigs
1-2 rosemary sprig
1/2 small onion, cut into 1/2-inch dice
1 carrot, cut into 1/2-inch dice
1 celery, cut into 1/2-inch dice
1 leek, white and light green part only, cut into 1/2-inch dice
1 teaspoon dried oregano
1/2 teaspoon nutmeg
3-4 garlic cloves, minced
2 cups dry red wine
2 cups water
One 28 ounce can tomato puree
1 pound dried pasta

In an large casserole, heat the olive oil. Add the pancetta and cook over moderate heat for about 6 minutes. Using a slotted spoon, transfer the pancetta to a bowl.

Season the pork with salt and pepper. Add half of it to the casserole and brown over moderately high about 5 minutes. Transfer the pork to the bowl with the pancetta and repeat with remaining pork.

Wrap the sage, thyme, bay leaf and rosemary in cheesecloth and tie with kitchen twine. Add to the casserole along with the onion, nutmeg, oregano, carrot, celery, leek and garlic. Cook, stirring until the onion is translucent, about 2 minutes. Stir in the wine, scraping up any browned bits on the bottom of the casserole and bring to a boil. Return the pancetta and pork shoulder to the casserole. Add the water and tomato puree and return to a boil. Cover and simmer the sauce over moderately low heat for 11/2-2 hours, until the meat is very tender.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain. Remove the herb bundle from the sauce and discard. Season the sauce with salt and pepper. Add the pasta and toss until well-coated. Transfer to bowls and serve right away.

Check out all of this month's Progressive Eats recipes!

Appetizers

• Beer Cheese Dip in a Bread Bowl from Never Enough Thyme
• Tequila Lime Chicken Wings from Spice Roots

Soups

• Carbonnade Beef and Beer Stew from Mother Would Know
• One Hour Ham and White Bean Soup from Miss in the Kitchen

Main Course

• Rum Jerk Chickenfrom Stetted
• Peruvian Pisco Roast Chicken from The Heritage Cook
• Red Wine and Pork Pasta Sauce Food Hunter’s Guide
• Sous Vide Chinese Drunken Wine Chicken from Jeanette’s Healthy Living

Desserts

• Guiness Chocolate Cupcakes with Irish Whiskey Frosting from Creative Culinary
• Irish Cream Pots de Creme from That Skinny Chick Can Bake
• Chocolate Peanut Butter Porter Ice Cream Sauce from Pastry Chef Online

Progressive eats is a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.