Umbrian Pork & Sabatino Truffle Ragù with Pappardelle by Chef Joseph Antosiak

3 lb pork shoulder, small dice (¼–½ inch)
1 large yellow onion, finely minced
2 carrots, finely minced
2 celery stalks, finely minced
6 cloves garlic, smashed
1 lb mixed wild mushrooms (cremini, oyster, trumpet), torn
1½ cups cherry tomatoes, halved
3 tbsp olive oil (2 tbsp + 1 tbsp)
1 cup neutral oil (grapeseed or rice bran)
1 tbsp Sabatino black truffle oil (finish)
2 tbsp Sabatino truffle oil (1 tbsp + 1 tsp + 1 tbsp consolidated → 3 tbsp total)
1 tbsp Calabrian chili paste
2 tbsp tomato paste
1 cup panko breadcrumbs
5 large eggs
4 cups whole milk
1 cup heavy cream
1 tbsp unsalted butter (optional, for gloss)
1 tbsp grated Parmigiano Reggiano
500 g “00” flour
1 cup dry white wine (Umbrian Trebbiano preferred)
2 cups pork or light veal stock
3 tbsp fresh lemon juice
2 bay leaves
1 sprig rosemary
5 sprigs thyme (2 + 3 sprigs consolidated)
1 tsp fresh thyme leaves
2 tbsp chives, finely sliced (½ cup ≈ 2 tbsp)
1 tbsp flat-leaf parsley, minced
Zest of ½ lemon
Kosher salt & cracked black pepper (pinches consolidated throughout)
Sea salt
3 tbsp Sabatino Truffle Zest® (2 tbsp + 1 tbsp combined)

1. Truffle Ragu: Season the pork generously with salt and pepper, then heat olive oil in a heavy pot and sear the pork in batches until deeply caramelized; set aside. In the same pot, sweat the onion, carrot, and celery slowly until soft, then smashed add garlic and tomato paste, cooking until brick-red and caramelized. Deglaze with white wine and reduce by two-thirds, return the pork, and add tomatoes, stock, bay leaves, rosemary, and thyme. Simmer gently, partially covered, for 2½–3 hours until the pork is meltingly tender, then remove herb stems, fold in Truffle Zest, finish with butter and truffle oil, and adjust seasoning.
2. Roasted Mushrooms & Tomatoes: Toss in mushrooms, cherry tomatoes, thyme leaves, salt & pepper. Finish with Sabatino Truffle Oil.
3. Pappardelle Pasta: Form a well in the 500 g of flour, add the 5 large eggs, 1 tbsp of oil, and salt, and knead until smooth. Wrap and rest for 30 minutes, then roll to medium thickness, cut into wide pappardelle, lightly dust with flour, and set aside.
4. Herbed Ricotta: Heat 4 cups of milk and 1 cup of cream to 185°F (85°C), stir in 1½ tsp kosher salt and 3 tbsp lemon juice, let rest 10 minutes, strain through cheesecloth, fold in chives, parsley and lemon zest, and chill until ready to serve.
5. Truffle Chive Oil: Blanch 1/2 cups of fresh chives for 10 seconds and shock in ice water, then blend with 1 cup oil and salt until vivid green, warm gently without boiling, strain through a fine chinois, finish with 1 tsp of truffle oil, and reserve chilled.
6. Truffle Calabrian Crunch: Toast 1 cup of breadcrumbs in olive oil until golden, fold in 1 tbsp of Calabrian chili paste and cook until fragrant, then remove from heat and stir in truffle zest, cheese, and salt, cooling completely until crisp and aromatic.
7. Cook the pappardelle in heavily salted water until al dente, then transfer directly into the ragù with a splash of pasta water and fold in the roasted mushrooms and tomatoes, adjusting the texture to be silky but not soupy. Twirl the pasta into a warm, wide bowl, spoon extra ragù over the top, add a quenelle of herbed ricotta on the side, drizzle with truffle chive oil, sprinkle the Calabrian truffle crunch for contrast, and finish optionally with fresh Parmigiano snow or micro chives.