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Pork Ragu With Fusili Pasta


Serves 8

¼ Cup Olive Oil
4 Table Spoons Butter
8 Cloves Garlic Minced
½ Cup Diced Carrots
½ Cup Diced Celery
1 Cup Diced Onion
3 ½ Lbs Ground Pork Shoulder
1 ½ Cups Geyser Peak Walking Tree Cabernet
1 Cup Milk
1 Cup Heavy Cream
2 Cups Chicken Stock
4 Cups Tomato Puree
Salt And Pepper To Taste
2 Teaspoons Nutmeg
½ Cup Chopped Basil
6 Oz Ricotta Salata – Grated

In a large sauce pot heat the olive oil and butter
Add minced garlic, carrots, celery and onion- saute until vegetables are soft  (about 8-10 minutes)
Add the ground pork; brown the meat
Add the geyser peak walking tree cabernet and reduce by half
Season with salt, pepper and nutmeg. add the milk, stock and tomato puree
Slowly cook the sauce for approximately one hour or until the sauce has a thick consistency
Add the heavy cream and bring to a gentle simmer
Serve over the cooked fusilli pasta garnish with the grated ricotta and chopped basil

Recommended Wine
Geyser Peak Walking Tree Cabernet

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