Ingredients (for 8):- Stewing pork - 3.5 lb
- Red Bourgogne wine - 1 bottle
- Carrot - 1/2 piece
- Onion - 1 large one
- Oil - 1/4 cup
- Thickened pork stock - 1.5 litres
- Bouquet garni - 1
- Garlic cloves - 3
- Slab bacon - 5 oz
- Butter - 3.5 tbsp
- Button mushroom - 7 oz
- Pearl onions - 5 oz
- Sugar - 1.5 tbsp
- Salt - dashes
- Ground pepper - dashes
- Flour - 220 g
- Eggs - 2 beaten
- Oil - 1.5 tbsp
- Salt - 1 tsp
Procedures:
1. First prepare the fresh pasta. Silt the flour. Beat the eggs and combine with the oil and salt.
2. Make a well in the centre and pour in the liquid ingredients. Rapidly knead the ingredients so that they form a ball. Do not overwork or else the dough will become too elastic.
3. Chill for 30 to 45 minutes.
4. Rapidly spread the dough out using a pastry roller, then process it through a pasta maker. Use the pasta maker to cut out tagliatelle. Allow the pasta to dry for several hours before using it.
5. Pour the wine into a pot and reduce it by half over high heat.
6. Peel and wash the carrot and the onion, dice them to make a mirepoix.
7. Oil a saute pan and, over high heat, brown the meat.
8. Saute the diced carrot and onion, then lower the heat and sweat the vegetables.
9. When they have softened, pour in the reduced red wine and pork stock. Add the bouquet garni and garlic cloves. Bring it to a simmer and cover with the lid. Leave it on low heat or cook in the oven at 160 degress Celsius for 2.5 hours.
10. Cut the bacon into lardons, making sure to leave no rind or cartilage. Place them in a pot of cold water to blanch them. When they are done, lightly butter a pan to saute them.
11. Wash the mushrooms, pat them dry immediately, and quarter them. Place a knob of butter in a pan and saute the mushrooms over high heat until all their liquid evaporates. When they are done, season them with salt and freshly ground pepper.
12. Glaze the pearl onions with sugar until brown.
13. Cook the pasta in a large pot of boiling salted water.
14. Remove the pieces of pork from the pot. Strain the sauce through a chinois and reduce it if there is too much or if it is thin.
15. Season the sauce and return the meat to the pot with the mushrooms, onions, and lardons.
16. Serve in a large serving dish or individual soup plates.
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