Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Pork and Mushroom Ragu with Green Olives and Warm Spices
This hearty ragu straddles the line between sauce and stew. All the ingredients—from the cremini mushrooms to the warm spices to the crushed tomatoes—combine for an amazing depth of flavor in the braise. Green olives, added both at the beginning and end of cooking, add a wonderful briny undertone that balances the ragu’s richness. Look for Castelvetrano olives, which are firm and meaty; they are sold in jars, or check the olive bar in the deli department. If not available, use any large jarred green olive; avoid canned olives, which tend to be soft and taste metallic. Toss the ragu with a chunky pasta shape such as ziti, spoon it over polenta or simply offer warm, crusty bread alongside. However you serve it, offer grated Parmesan cheese for sprinkling at the table.
4-6
Servings
Tip
Don’t chop the carrots too finely. Aim for ½-inch pieces to ensure they cook through fully yet retain their shape.
FAST: 1½ hours
Slow: 5½ to 6½ hours
30 minutes active
Ingredients
-
2
tablespoons extra-virgin olive oil
-
8
ounces cremini mushrooms, trimmed and roughly chopped
Directions
-
01On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the mushrooms, bay and 1 teaspoon salt, then cook, stirring occasionally, until the liquid released by the mushrooms has evaporated, about 7 minutes. Stir in the wine, garlic, cinnamon and allspice, scraping up any browned bits, and bring to a boil. Cook, stirring occasionally, until the wine has reduced to a syrup, 5 to 7 minutes. Press Cancel, then stir in the tomatoes, carrots, celery, half of the olives and ½ teaspoon pepper. Add the pork and stir to combine, then distribute in an even layer.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTReviews
November 25, 2022
Delicious
We made it in the instapot and I made it on a work night - it was that fast! The olives cut the slightly cloying warm spices perfectly and the pork was falling apart tender. You do need to trim the fat pretty closely or some of it will be not rendered.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
I made this tonight and we liked it. I made it slow and one step confused me. My InstantPot slow-cooker has three settings - low, medium and high. It doesn't have a "More/Normal". Is that a typo? (Almost every other slow cooker recipe for Pork in Fast and Slow calls for "More/High". I used medium, for 6 hours, and it was fine, although not falling-apart tender.