Pork, Sage and White Wine Ragu
5 tablespoons Mushroom Sage Olive Oil (divided)
1 pound ground pork 1 teaspoon kosher salt, divided 2 stalk celery, finely chopped 1 onion, finely chopped 2 carrots, peeled and diced into small cubes 2 garlic cloves, finely chopped
1/2 cup dry white wine 1 cup chicken broth 1 pound pappardelle pasta 1 1/2 cups freshly grated parmesan cheese, plus more for serving
fresh chopped sage for garnish (optional)
Bring a large pot of water to a boil over high heat. Season generously with salt.
Heat a large skillet over medium high heat. Add 2 tbsp of Mushroom Sage Olive Oil to the pan. Once the oil is hot, add the celery, onion, carrot, garlic and season with 1/2 teaspoon salt. Sauté vegetables till tender and onions are translucent. Remove from the pan and set aside. Add the pork to the hot pan and season with another 1/2 teaspoon salt. Cook the pork, breaking it apart with the back of a spoon until the pork is almost entirely cooked and well browned, about 5 minutes. (If pork seems to release a lot of fat, strain and return to pot.) Add the vegetables back to the pan with the pork and deglaze the pan with the white wine and use the spoon to scrape up any browned bits from the bottom of the pan. Allow the wine to reduce entirely before adding the chicken broth. Reduce the heat to medium and allow the mixture to reduce by half, about 5 minutes.
Add the pasta to the water and cook until just al dente, 7 to 8 minutes. Using tongs, remove the pasta from the water directly to the skillet. Add the parmesan cheese, 3 tbsp of Mushroom Sage Olive Oil and 1/2 cup of pasta water and toss well until the sauce clings lightly to the pasta. Serve with additional parmesan if desired and garnish with fresh chopped sage.