Pork and Mushroom Ragu

Well if I do say so myself this recipe I created last night was very very tasty!

Here is my recipe-it takes awhile to get the ultimate flavor so plan ahead. Trust me you will decide that eventhough it takes a little planning it is well worth it.

Pork and Mushroom Ragu
3 slices of bacon
½ medium onion chopped
3 garlic cloves chopped
½ cup chopped celery
½ pound pork shoulder cut into ¼ inch pieces
½ cup red wine
8 Dehydrated Portobello mushrooms-rehydrated save the liquid
14 ½ oz tomatoes with Italian seasonings
½ tsp sage
1 bayleaf
3 Tbsp tomato paste
1 cup chicken broth
1 jalapeno chopped
4 morel mushrooms chopped (optional)
Salt and pepper to taste
Fry bacon in kettle. When bacon is crisp, remove from kettle and add pork-brown this until good color is obtained. Add onion, celery and garlic. Once these have become soft add the wine to deglaze the pan.
Meanwhile, put Portobello mushrooms in a small pan. Add about 2 cups water and bring to a boil. Allow to boil for about 10 minutes or until the mushrooms are tender. Remove the mushrooms from the liquid-reserving and chop the mushrooms roughly.
Once the wine is absorbed add the tomatoes, broth and mushroom juice. Allow this to heat thru and add the sage, bayleaf, jalapeno, mushrooms and tomato paste. Stir to incorporate all ingredients. Taste and add salt and pepper to taste.
At this point you will want to simmer this for at least 2 hour reducing the sauce up to ½. The longer you simmer the more intense flavor you will achieve.
Right before serving crumble bacon into sauce and add in morels if you are using them.
Serve over fettuccini.

Enjoy!