Spaghetti With Pork Ragu & Tomato | Gunn News | Rodd & Gunn

Spaghetti With Pork Ragu & Tomato

16th May 2020
Probably the best-selling dish at The Lodge Bar, our spaghetti with pork ragu evokes comfort and familiarity. There is no better experience than enjoying this pasta on a cold winter’s night, situated in one of The Lodge Bar’s corner banquets with a glass of Central Otago’s finest in hand.

As not all of you can get there during these times, we thought we’d showcase the best way to prepare this at home...

House made fresh pasta enriched with eggs is a luxurious base for this deeply flavoured sauce, the secret of which, is low and slow cooking. Start this dish in the afternoon to enjoy for dinner, it won’t disappoint.

The below method will comfortably serve two, though this recipe can be simply adjusted to larger portions, however, keep in mind the pork ragu cooking time will increase to 3-4 hours for a portion of six, for example.



Serves 2

THE LODGE BAR SPAGHETTI

Ingredients

 

Pasta
200gr ‘00’ pasta flour
2 Eggs
Additional flour, for dusting
Equipment required – pasta machine, hand cranked or attachment to your benchtop mixer

Pork Ragu
170gr pork mince
½ onion, finely chopped
1 garlic clove, finely sliced
1 tin of chopped Italian tomatoes
1 tsp fennel seeds, gently cracked in a mortar and pestle or spice grinder
1 bay leaf
Small bunch of basil
50gr grated Reggiano Parmigiana (Italian Parmesan cheese)
Salt and pepper
Extra virgin olive oil





THE LODGE BAR SPAGHETTI

Method

 

Season the pork mince with salt and pepper and brown off in a small pot with olive oil under a medium to high heat, careful not to overcrowd the pot and lose too much temperature. Remove browned mince from pan, reduce to a medium heat and add in olive oil, onion and season with salt. Sweat the onion down and reduce heat to low and add garlic. Continue to cook until the onion becomes translucent. Add fennel seeds and bay leaf, cook for 2 mins before adding the browned mince and incorporating altogether. Add tin of tomatoes and season with salt and pepper. Add half the basil and bring to a low boil under medium heat before reducing to low, stirring consistently for 90mins to 2 hours.

Whilst the pork ragu is reducing you can begin the pasta.

Place flour on a board or large mixing bowl, making a well in the centre to crack the eggs in to. Beat the eggs with a fork until combined. Using the tips of your fingers mix the beaten eggs with the flour, incorporating a little at a time until all the flour and egg has combined. Knead the dough until it is a smooth consistency. Cover in cling film or beeswax wrap and store in the fridge for 30mins to rest.

Turn the dial of your pasta machine to the widest setting (usually labelled “1”) and slice the dough into four equal pieces.

Working with the first piece, keep the remaining covered, flatten the dough into a rectangle shape. Feed the dough into the machine lengthways (the shorter side of the rectangle first) then fold into three layers, like a letter, pressing the top of the dough lightly to seal. Feed the pasta through the machine, again at the widest setting, repeat the folding and rolling for a further four times. Once rolled a total of five times, reduce the pasta machine setting one-by-one until you have a thin, spaghetti thickness.

Once the sheets have been made, hang to rest in a cool and dry place for 30mins. Change to the spaghetti mould on your pasta machine. Feed through the sheets, dusting the newly cut spaghetti in flour, then cover and set aside.

Cook spaghetti until al dente (approx. 2-3mins) in salted boiling water and strain reserving a small cup of the pasta water. Over a low-medium heat toss pasta through pork ragu sauce, then add the pasta water over manoeuvring the spaghetti gently to emulsify the sauce, about 1-2mins.

Portion spaghetti and sauce into pasta bowls, then finish with grated Parmigiano Reggiano and the remaining fresh basil.



 

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