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Tagliatelle with Pork and Mushroom Ragù

  • 1.5 hours
  • 4 Servings
  • stove
  • moderate

Rich and deeply flavorful ground Kurobuta pork transforms this simple, weeknight-suitable dish into one worthy of center stage at your next gathering. To that end, the ragù may be made ahead and warmed over low heat.


  • Kurobuta Pork & Mushroom Ragu

    • 2 tablespoons olive oil
    • 10 ounces white mushrooms, sliced
    • 1/2 teaspoon salt, divided
    • 1 pound Snake River Farms American Kurobuta Ground Pork Buy Now +
    • 1 medium onion, finely chopped
    • 1 celery rib, finely chopped
    • 1 carrot, finely chopped
    • 5 garlic cloves, minced
    • 1 teaspoon dried basil
    • 1/4 teaspoon crushed red pepper flakes
    • 1 (28-ounce) can diced tomatoes
    • 2 tablespoons tomato paste
    • 1/4 cup coarsely chopped fresh parsley
    • 1/2 cup shredded aged asiago cheese, plus additional for garnish
    • 12 ounces tagliatelle pasta


Kurobuta Pork & Mushroom Ragu

  • Heat the oil in a large skillet over medium-high heat. Add the mushrooms and 1/4 teaspoon of the salt; cook, stirring occasionally, until the mushrooms are nicely browned, about 7-8 minutes. Transfer to a bowl and reserve.

    15 minutes
  • Return the skillet to the heat and add the ground pork. Cook, breaking the pork into smaller pieces with a wooden spoon, until no longer pink, about 3-4 minutes. Stir in the onion, celery, carrot, garlic, basil, and red pepper flakes. Cook, stirring occasionally, until the vegetables are tender and the pork begins to brown, about 5-6 minutes.

    10 minutes
  • Pour in the diced tomatoes and tomato paste; bring to a boil, reduce the heat to medium-low, cover, and simmer until slightly thickened, about 30 minutes. Stir in the 1/2 cup of cheese and the parsley.

    35 minutes
  • Meanwhile, bring a large pot of salted water to a boil.

    15 minutes
  • Add the tagliatelle and cook according to package directions; drain.

    10 minutes
  • Toss the pasta with the sauce and divide among 4 dinner plates. Serve garnished with additional parsley and cheese if desired.

    5 minutes