Pork and Porcini Ragu

1. Soak the porcinis in boiling water until rehydrated and softened.

2. Heat extra virgin olive oil in a large pan over medium heat and add the onion, carrot, and celery to soften for 5-10 minutes.

3. Add the chestnut mushrooms and allow their moisture to release and caramelize, stirring periodically.

4. Add the garlic and fresh herbs, coat the vegetables, and fry for a few minutes until fragrant.

5. Add the tomato purée and fry until it turns a deeper red.

6. Deglaze the pan with a glug of white wine and let it bubble rapidly until almost evaporated.

7. Add the leftover pulled pork.

8. Pour in the tinned plum tomatoes (rinse the can with half the tin of water), the soaked porcinis, their soaking water, a crumbled chicken stock cube, and a parmesan rind. Stir to combine, break down the tomatoes, bring to a boil, cover, and reduce to simmer for 30 minutes or longer if possible.

9. Season with lemon zest and black pepper, taste and adjust accordingly, and remove the bay leaf and parmesan rind.

10. Cook pasta in heavily salted water until al dente.

11. Transfer the pasta to the ragu using tongs, add some starchy pasta water if needed to loosen, and coat thoroughly.

12. Serve immediately and top with parmesan cheese.

Tips

1. This recipe is rewarding for using up leftovers and saves time and effort.

2. Substitute leftover beef or chicken for the pork if desired.

3. Let the ragu simmer longer for enhanced flavor development.