Meat Lite: Pork, Pear And Mushroom Ragu Recipe

• 2 tablespoons olive oil, divided
• 1/4 pound ground pork
• 2 large shallots, finely chopped (1/2 cup)
• 1/2 pound cremini or button mushrooms, quartered
• 1 large pear (about 10 ounces), diced small
• 2 large garlic cloves, sliced
• 1/4 cup dry sherry
• 3 sprigs fresh thyme, plus more for garnish
• 1 1/2 cups mushroom broth (vegetable or chicken stock can be substituted)
• 1 tablespoon white wine vinegar
• Coarse salt and freshly ground black pepper
• 1 pound pasta (penne or your favorite variety)
• Freshly grated or shaved Parmigiano-Reggiano

1. Heat half of the olive oil in a large, high-sided saute pan over medium-high heat. Add the pork and cook to brown, about 5-7 minutes, breaking the meat into small pieces with a wooden spoon. Add the shallots and saute an additional 2-3 minutes.
2. Add the mushrooms to the pork and shallots and saute 5-7 minutes, until the mushrooms begin to brown and soften. Stir in the pear and garlic, cooking for another 2-3 minutes.
3. Pour in the sherry and scrape any bits from the bottom of the pan as the liquid sizzles. Let the sherry reduce until it is almost dry. Add the thyme, broth, and vinegar, reduce the heat to medium-low, and simmer, partially covered, for 20-30 minutes. Season to taste with salt and pepper.
4. While the ragu simmers, cook pasta according to package directions. Strain the pasta and toss with the hot ragu. Top each serving with grated Parmigiano-Reggiano and fresh thyme leaves.

olive oil, ground pork, shallots, cremini, pear, garlic, sherry, thyme, mushroom broth, white wine vinegar, salt, pasta, freshly grated

Taken from www.seriouseats.com/recipes/2009/10/pork-pear-and-mushroom-ragu-sauce-recipe.html (may not work)