Wine‑Heavy Pork Ragù for Egg Fettuccini

A classic Italian‑style pork ragù that clings beautifully to fresh pasta—savory, silky, and not overly tomato‑heavy. Best wine: Dry red (Barbera, Dolcetto, Chianti, even Pinot Noir). Generated by Copilot.

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Step 1

Heat olive oil over medium‑low in a wide, heavy pan or Dutch oven. If using pancetta, add it first and cook gently until the fat renders.

Step 2

Add the onion, carrot, and celery with a generous pinch of salt. Cook slowly, stirring often, until completely soft and lightly golden, about 12–15 minutes. Do not rush this step.

Step 3

Raise heat to medium‑high and add the pork in an even layer. Let it sit undisturbed for 2–3 minutes to brown, then break it up and continue cooking until well‑colored and the fat has rendered, about 10–12 minutes. Season with black pepper.

Step 4

Lower heat slightly and add the garlic and tomato paste. Cook, stirring frequently, until the tomato paste darkens and smells nutty, about 2–3 minutes.

Step 5

Add 1½ cups of the red wine. Stir well, scraping up any browned bits from the pan. Let simmer uncovered until reduced by roughly two‑thirds, about 15–20 minutes.

Step 6

Add the remaining ½ cup wine, stock, bay leaf, and herb sprig. Bring to a very gentle simmer. Partially cover and cook for 60–75 minutes, stirring every 10–15 minutes. The sauce should slowly thicken and darken without boiling. Add a splash of stock if it becomes too thick.

Step 7

Lower the heat and stir in the milk (and a pinch of nutmeg, if using). Simmer uncovered for 10–15 minutes until the ragù becomes silky and cohesive. Remove bay leaf and herb sprig. Taste and adjust salt.

Step 8

Cook fresh egg fettuccini in well‑salted boiling water until just tender, usually 2–3 minutes. Transfer pasta directly into the sauce along with about ½ cup pasta water.

Step 9

Toss gently over low heat until the sauce coats every strand. Finish with freshly grated Parmigiano‑Reggiano and, if desired, a small knob of butter.