Ragu Bianco with Carrot Noodles
4 ounces bacon, chopped into 1-inch pieces
1 onion, chopped
1 bulb fennel chopped fine, fronds reserved for garnish
1 cup sliced mushrooms
5 cloves garlic, chopped
¼ cup fresh thyme leaves, roughly chopped (or not)
½ cup heavy cream
2 lbs boneless pork butt roast.
3 medium carrots
4-5 leaves of kale, ripped into bite sized pieces
2 oz Parmesan cheese, grated
Salt and pepper to taste
Place the pork butt in a pressure cooker with about 1 cup of liquid (seasoned water or chicken stock). Pressure cook on high for about 1 hour. Carefully release the pressure, open the lid, and shred the pork. Set aside.
Saute the bacon and onion in a heavy bottomed pot or dutch oven over medium high heat until the onions are translucent and the bacon is browned and slightly crisp.
Add the fennel and cook until it is slightly softened. Add the mushrooms and continue to saute for about 5 minutes.
Add the garlic and thyme, saute for 1 minute before adding the cream. This is a good time to taste for seasoning. Turn the heat down to low as well.
Add the shredded pork to the pot with 1/2 to 1 cup of the cooking liquid. Reserve the rest of that liquid in case the ragu looks dry at any time. This is also a good time to taste.
Use a vegetable peeler to create wide “noodles” from the carrots. Toss the carrot noodles into the pot. Cook for about 5 minutes to soften them.
Add the kale right before you’re ready to serve. Toss it around in the mix until it turns bright green but is barely wilted.
Add a little pressure cooker liquid if it looks dry. Serve with Parmesan (and maybe a spritz of lemon?) and enjoy!
If you do not have a pressure cooker, you can make this dish easily by adding the uncooked pork butt to the pot after adding the cream. Add about 2 cups of water, place the lid on the pot, and place in the oven at 350F for 1 ½ to 2 hours. You can then shred the pork in the pot and add the remaining ingredients.