Third Place, Entree Category
2011 Ohio State Fair
3 lbs. Pork Butt (buy local!), trimmed of fat, cut into 1′ pieces
1 C.+ Laurello Cabernet Sauvignon
2 tsp. Salt
1/2 tsp. Black Pepper
1 tsp. Chile flakes (or to taste)
1/2 C. Flour
4 tbsp. Olive Oil
1 med. Onion, diced
4-5 cloves Garlic
1 28oz. can Diced Tomatoes
2 C. Chicken Stock
2 tsp. Basil
1 tsp. Oregano
3 Bay Leaves
1 lb. Fusilli Pasta
1 Bottle Ohio Red Table Wine (River Rouge)
1.Cut pork into 1′ cubes. Place in a medium bowl and cover with 1 C. of Laurello Cabernet Sauvignon. Marinade pork for 2 hours.
2.Drain pork, reserving wine. Pat dry.
3.Put flour, salt, pepper, and Chile flakes into a zip top bag. Add pork and shake to coat.
4.Add 2-3 tbsp. olive oil to a heavy bottomed pot over medium high heat. Heat oil, and brown pork on all sides. Remove pork and set aside.
5.Lower heat; add remaining 1 tbsp oil, onion, and garlic to pot. Cook until caramelized, about 8-10 minutes.
6.Stir in tomato paste and cook 2 minutes until paste turns a brick red.
7.Add any additional wine to make 1 C. deglaze pan with wine.
8.Return the pork to the pot. Stir in tomatoes and chicken stock.
9.Add basil, oregano, and bay leaves. Simmer until pork is tender and mixture reaches a sauce consistency (about 2-3 hours).
10. Bring table wine and an equal amount of water to a boil over high heat.
11.Cook pasta until al dente. Drain reserving 1 C. of cook water (in case sauce is too thick).
12.Toss pasta with sauce. Serve with pecorino cheese if desired.