5-Hour Pork Sugo Recipe



  1. 1 carrot, trimmed
  2. 1 onion, peeled
  3. 4 stalks celery
  4. 2-3 juniper berries
  5. 1 allspice berry
  6. 2 cloves
  7. 2 peppercorns
  8. 4 ounces dry porcini mushrooms, soaked in 1 quart water, liquid strained and reserved
  9. A 1/4 cup olive oil
  10. 2 pounds ground pork
  11. Salt and pepper to taste
  12. 1 bottle red wine, such as Barbera or Dolcetto
  13. 1 quart low-sodium beef broth
  14. 1 tablespoon rosemary leaves, finely chopped
  15. 1 tablespoon thyme leaves, finely chopped
  16. 1 tablespoon sage leaves, finely chopped
  17. 1 bay leaf
  18. 1 cup crushed tomato
  19. 1 cup cream
  20. 1 A 1/4 to 1 A 1/2 pounds fresh pasta such as tagliatelle, fettucine, papparadelle or tajarin, or dried short pasta such as rigatoni or penne
  21. Butter, to finish
  22. Parmesan cheese, to serve


  1. Chop carrot, onion, celery and mushrooms in a food processor.
  2. In a spice grinder, or mortar and pestle, grind juniper, allspice, cloves and pepper.
  3. In a large Dutch oven, sweat vegetables and mushrooms in olive oil over medium heat until they become soft, 5 to 7 minutes, then add the pork, stirring until cooked through.
  4. Season with salt and pepper.
  5. Add wine, broth, mushroom liquid, herbs and spices.
  6. Bring to a boil.
  7. Reduce to a simmer and reduce by half for 1 to 1 A 1/2 hours.
  8. Add tomatoes and simmer on very low heat for 5 hours.
  9. Add cream and allow sauce to simmer gently until it has emulsified, about 20 minutes.
  10. (If freezing the sauce, wait to add the cream until just before serving the pasta).
  11. Boil the pasta in well-salted water.
  12. If using fresh pasta, toss the pasta in butter and season it well with salt and pepper.
  13. Then serve immediately in shallow bowls, topped with 1/3 to A 1/2 cup of sauce.
  14. If using short pasta, toss the pasta in the sauce with some butter and serve immediately in shallow bowls.
  15. Garnish with fresh Parmesan cheese.