Artisan Olive Oils & Balsamic Vinegars
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Conchigliette with Pork and Wild Mushroom Sugo with White Truffle

1 pound of ground pork, beef or even turkey, but preferably fresh ground pork

2 cups of finely diced wild mushrooms

1/2 a cup of grated Pecorino Cheese

2 large shallots, sliced

3 cloves of garlic, chopped

2 medium carrots, thinly diced

1 stalk of celery, thinly diced

2 cups of good quality red wine

1 cup of crushed tomatoes

2 " sprig fresh thyme

salt and fresh ground pepper to taste

1/4 cup Ultra Premium Extra Virgin Olive  Oil

1 tablespoon of White Truffle Oil

1 pound of dried Conchigliette cooked - you can use any other short cut pasta that will hold the sauce well such as rigatoni 


In a large,  heavy bottom pot heat the olive oil over medium heat. Add the pork and brown well, breaking the meat up into the smallest pieces possible, for about 5 minutes. Move the meat to a bowl and reserve. To the same pot add the mushrooms and saute until caramelized, for about 5 minutes. Add the shallots, carrot, and celery and saute for another 2 minutes. Add the garlic and saute for another minute. Deglaze the pan with the red wine and reduce by half. Add the tomatoes and thyme and reduce the heat to low and cover. Cook at barely a simmer, covered, over this heat for an hour, stirring occasionally. Add a few tablespoons of stock or water if it loses too much moisture.

Taste the sauce and adjust the seasoning with salt or pepper according to taste. 

Add the just drained al dente pasta to the pot with the sauce and continue to cook the pasta along with a tablespoon or so with water. Cook for a minute stirring to completely sauce the pasta.

Portion the pasta into servings and top each with Pecorino Cheese and a couple drops of White Truffle Oil. Serve immediately.

Serves 6

Recipe from Veronica Foods 



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