Passalacqua Winery

Name: Passalacqua Winery
Ingredients: 2 pounds wild pork roast (shoulder or leg works well); 2 tablespoons avocado oil; 1 onion, finely chopped; 2 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 1 can (14 ounces) crushed tomatoes; 1 cup white wine (preferably a dry variety); 1 cup chicken or vegetable broth; 1 Parmesan rind (optional, but adds great flavor); 2 sprigs fresh rosemary (or 1 teaspoon dried); 2 sprigs fresh thyme (or 1 teaspoon dried); Salt; pepper; Red pepper flakes (optional, for heat); 12 ounces pappardelle pasta; Salt (for boiling water); Grated Parmesan cheese; Fresh parsley, chopped

passalacquawinery.com

Explore our limited-production wines that pair with the wild. Passalacqua wines are only available directly from the winery. Based in Dry Creek Valley, we focus on single-vineyard Zinfandels and...

Keywords

wine
winery
wine-club
single-vineyard
healdsburg
sonoma
dry-creek
zinfandel
cabernet
cabernet-Sauvignon
pair-wild
Italian-varietals
wild-foods
wine-pairing
wild-game

View full recipe on passalacquawinery.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at passalacquawinery.com.

Share this recipe:

Cooking tools:

Dutch oven
Stove
Chef's knife
Cutting board
Wooden spoon
Fork
Colander
Grater
Serving platter
Plate

Ingredients

2 pounds wild pork roast (shoulder or leg works well)
2 tablespoons avocado oil
1 onion, finely chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 can (14 ounces) crushed tomatoes
1 cup white wine (preferably a dry variety)
1 cup chicken or vegetable broth
1 Parmesan rind (optional, but adds great flavor)
2 sprigs fresh rosemary (or 1 teaspoon dried)
2 sprigs fresh thyme (or 1 teaspoon dried)
Salt
pepper
Red pepper flakes (optional, for heat)
12 ounces pappardelle pasta
Salt (for boiling water)
Grated Parmesan cheese
Fresh parsley, chopped

Passalacqua Winery

Keywords

Ingredients

More Like This