Description

Simple, saucy, savory chanterelles with pork ragu. Easy enough to swing on a weeknight, but could definitely be date-night material!

Ingredients

Scale

1 carrot, minced

1/2 white onion, chopped

2 cloves garlic, minced

2 Tablespoons olive oil

1 Tablespoon tomato paste

1 lb fresh chanterelles

2 Tablespoons aged balsamic vinegar

1 lb gluten free pasta

2-3 sprigs fresh thyme

1 teaspoon fennel seeds

1 teaspoon kosher salt

1/2 teaspoon dried red pepper flakes

2 Tablespoons tomato paste

fresh Parmesan or Pecorino cheese

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Instructions

1. Heat a skillet over medium heat and bring pot of water to boil for pasta. Cook the pasta according to package directions.

2. Add 1 Tablespoon olive oil and sauté 1/2 of the minced garlic and sliced onion for 3-4 minutes until golden.

3. Add the chanterelles and cook for 6-8 minutes until they soften and release some of their juices. If they are more mature, woodier mushrooms, you can cover the pan to soften them while retaining their shape.

4. Drizzle the mushrooms with the balsamic vinegar, salt and herbs. Set aside in a bowl until ready to serve.

5. In the heated skillet, add ground pork and cook until browned. browning ground meat in non stick pan If you’d like, you can drain the pork on paper towels afterward to remove excess fat. The fat will make a rich and savory sauce though! ground pork draining on paper towels in green bowl to remove excess fat

6. Stir in the tomato paste, herbs and spices. Add a 1/4 cup of chicken broth, white wine, or pasta water to make the sausage mixture into a saucy broth.

7. Drain the pasta, toss with the sausage mixture and top with the sautéed chanterelles. Grate a bit of Parmigiano Reggiano, pecorino Romano or Locatelli over the top with a few grinds of pepper and enjoy.