bohemianwanderer – This slow-baked pork and mushroom pasta is a hearty oven dish designed for relaxed cooking and generous sharing. It combines pork mince, sausage meat, porcini mushrooms, and pasta in a deeply savoury sauce. With 25 minutes of preparation and one hour and 50 minutes of cooking, the recipe serves six people. The method relies on oven baking rather than constant stovetop attention.
The dish begins by building a concentrated mushroom stock. Heat chicken stock with dried porcini until it just reaches a boil, then remove it from the heat and let the mushrooms infuse. This liquid forms the flavour backbone of the sauce. Letting it cool slightly helps it integrate more smoothly later.
Prepare the meat base directly in a large roasting tray. Combine pork mince and sausage meat with Worcestershire sauce, tomato paste, chilli flakes, fennel seeds, chopped sage, olive oil, and grated parmesan. Season generously with salt and black pepper, then spread the mixture evenly across the tray to encourage browning.
Finely chop the celery, onion, and garlic in a food processor, then mix them into the meat. As the dish cooks, this vegetable base melts into the sauce. Bake the tray at high heat until the meat turns golden and begins to sizzle. This step develops depth and caramelisation before adding any liquid.
After browning, reduce the oven temperature. Break the meat apart with a fork to prevent large clumps from forming. Stir in the oyster mushrooms, leaving them whole or tearing them by hand, then add the porcini stock, double cream, remaining oil, and uncooked pasta. Push the pasta down into the liquid as much as possible to ensure even cooking.
The tray returns to the oven for a long bake. During this time, the pasta absorbs the sauce directly as it cooks. Stirring twice ensures even hydration and prevents excessive browning. The result is a thick, cohesive dish rather than a loose pasta sauce.
Caper Salsa Finish Adds Brightness and Balance
While the pasta bakes, prepare a caper salsa to provide contrast. Combine chopped capers with parsley, lemon zest, lemon juice, olive oil, and black pepper. This mixture adds acidity and freshness that balance the richness of the meat and cream. Let it rest briefly so the flavours can meld.
Once the pasta finishes cooking and the sauce thickens, remove the tray from the oven. Gently fold in the rocket leaves and the remaining grated parmesan. The heat lightly wilts the rocket while preserving its peppery bite, adding both colour and freshness to the dish.
Spoon the caper salsa generously over the pasta, keeping it distinct rather than fully mixed through. Then let the dish rest for about ten minutes. This resting time allows the sauce to settle and improves the overall serving texture.
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Before serving, extra parmesan shavings are scattered over the top. The pasta is rich, savoury, and structured, with layers of flavour from slow baking. The salsa provides a sharp finish that lifts the entire dish. It is well suited to serving straight from the tray at the table.
This recipe works well for gatherings or make-ahead meals. The oven-based method simplifies cooking for larger groups. Leftovers reheat effectively due to the sauce’s depth and stability. The dish stands alone without sides, offering a complete and satisfying meal.
