Boscaiola Pork Sauce

Friday, October 2, 2020
Boscaiola Pork Sauce is delicious with a light wine tomato sauce Tuscany Italian style and the perfect fall dinner and using wild mushrooms.


Although any mushrooms can be used, wild tree mushrooms ( the most popular in the authentic recipes), porcini or crimini are the most popular with this dish in Tuscany when in season.


You will also find pasta alla boscaiola on most Tuscan Trattoria menus in Italy using a popular wine tomato sauce.


Today I improvised and added some pork sausage and boneless pork ribs to make a tasty hearty sauce with mushrooms.


The sauce is thick and delicious with just a few ingredients and can be poured over garlic bread or any kind of pasta you like.


On today's menu using this delicious sauce, we have made it two ways in an open-faced sandwich and over pappardelle pasta.


If you love tomato sauce recipes try some of my other recipes for pasta dishes like Traditional Sunday Sauce, Alfredo or Scampi Sauce, and another family favorite Simple Marinara Sauce.


There is also a cream version using wine and heavy cream to make boscaiola, this is the Tuscan version with using whole crushed tomatoes and leaving chunks along with tomato sauce.


Scroll down to the recipe card for this easy and printable mushroom-style sauce recipe and also check out the many ways you can serve this or use this sauce with our suggestions.






this is a rich white wine tomato sauce with pork and mushrooms









Variety of Mushrooms



I love wild mushrooms or all kinds for that matter so this recipe is a win-win for our family.


To get the authentic true delicious version of this dish, try and find some of the listed kinds I mentioned, I had to use baby bella today since I couldn't find crimini or porcini (which have several kinds depending on the areas grown).


Most of the time I use dried porcini and they give the sauce a smoky flavor that goes very well with pork.


Any mushrooms you use this sauce will come out fabulous.




this is a  fettuccine pasta with a rich mushroom pork sauce on top




Serving Suggestions:


  1. poured over pasta as a topping
  2. over rice steamed
  3. over green beans or other beans cooked
  4. baked with mozzarella cheese on an open-faced submarine sandwich
  5. over baked potatoes
  6. used over polenta
  7. over baked garlic bread or hard-crusted Italian bread with a bowl of meat sauce 




this is the start of what will be a boscaiola Italian mushroom pork tomato sauce




Mushroom Suggestions:

  • wild mushrooms(tree mushrooms)
  • porcini dark, dried or light
  • cremini
  • white common mushrooms
  • shiitake mushrooms
  • portobello mushrooms
  • baby bella




this is sausage and boneless pork spare ribs sauteed in garlic and oil in a le creuset pan




Tools You Will Need:


  1. suggested to cook in a cast-iron saucepan
  2. measuring cup
  3. sharp knife
  4. wooden or silicon spoon for stirring
  5. measuring spoons
  6. bowl
  7. ladle




Boscaiola  Pork Sauce  with whole san marzano tomatoes to make a rich tomato sauce





Tips


  • use any kind of mushrooms even a medley
  • cook on low heat in a cast-iron pan
  • add a good grade and tasting drinking wine
  • if too thick add water or wine
  • always brown the meat first
  • use only fresh garlic and do not burn or over brown it
  • use only boneless meats
  • clean mushrooms before making this sauce and remove all impurities




this is a delicious mushroom stew with whole tomatoes and pork call boscaiola sauce a dish made famous in Tuscany Italy




More Italian Recipes We Love




Homemade Tortellini Pasta
Vodka Sauce
Simple Marinara
Utica New York Style Mushroom Stew


this is a submarine sandwich with a rich tomato sauce, boneless pork spare ribs and Italian sausage smothered in mozzarella




Pin for Later



this is a pin for later on how to make Boscaiola Pork SAuce




Delicious Mushroom Sauce



This sauce is an amazing addition to any Italian pasta dish or sopping it up with bread.


We love this sauce and it's so versatile and delicious any way you serve it.


I am sure they will also be a great addition to your Italian recipe collection.




boscaiola meat sauce, Tuscan boscaiola sauce, mushroom tomato sauce, easy mushroom stew, meat tomato sauce with mushrooms
Italian sauce, mushroom recipes, sauce recipes, Italian sauce recipes, mushroom stew recipes
Italian
Yield: 8
Author: Claudia Lamascolo
Print
Boscaiola  Pork Sauce

Boscaiola Pork Sauce

Prep time: 10 MinCook time: 2 HourTotal time: 2 H & 10 M
This is a Boscaiola Tuscan mushroom tomato sauce. A perfect recipe using any kind of mushrooms over pasta and many other uses. Simple ingredients with a gourmet taste.

Ingredients

  • 1- 28-  ounce can of whole canned tomatoes (or two pounds plum tomatoes peeled)
  • 1- 28- ounce can of crushed tomatoes or tomato sauce
  • 4 whole garlic cloves cleaned and peeled
  • 1 pound sweet or hot Italian sausage links cut into small pieces
  • 1 pound boneless country-style pork spare ribs or other boneless pork meat ( tenderloin, etc.)
  • 1 1/2 pounds fresh mushrooms ( authentic uses wild  tree mushrooms, porcini or cremini use whatever kind you can find or prefer)
  • 2 cups white wine (use a good grade of white wine like pinot grigio one you would drink)
  • water or more wine if needed to thin 
  • 1/4 cup chopped fresh Italian parsley
  • 4 to 6  tablespoons extra virgin olive oil
  • salt, pepper to taste
  • Optional: cracked red pepper flakes to taste

Instructions

  1. In a large cast-iron saucepan, add the oil and saute the meat until browned on both sides adding the garlic just before the ending of searing.
  2. Do not brown the garlic,  remove, crush the garlic and return it to the pan after you add the sauce.
  3. Add the mushrooms and wine, garlic, then the tomatoes.
  4. Simmer until the meat is fork-tender very low heat for around 2 hours.
  5. Around 30 minutes before the sauce is done stir in the parsley.
  6. Add more wine or water to thin if too thick.
  7. This can be served over cooked pasta, rice, polenta, baked potatoes, in submarine sandwiches, baked open-face sandwiches, or just in a bowl with hard-crusted Italian bread.

Calories

579.59

Fat (grams)

39.73

Sat. Fat (grams)

11.61

Carbs (grams)

21.05

Fiber (grams)

4.46

Net carbs

16.60

Sugar (grams)

12.13

Protein (grams)

26.39

Sodium (milligrams)

908.74

Cholesterol (grams)

87.46
Created using The Recipes Generator





Pin for later





this is a pin for later on how to make Boscaiola sauce





Don't Miss Trying Some of Our 15 Kinds of Easy Pasta Recipes




this is fettuccine on a white plate with pork mushroom sauce

3 comments

  1. I am fasting now...this just makes me feel even hungrier!!

    ReplyDelete
  2. Looks delicious Claudia - I like the addition of sausage and ribs.

    ReplyDelete
  3. My hubby can only take so much "hot" sausage (as for me... bring it on!) and I'll have to cook down our bone-in spare ribs first (or trim them a lot), but the flavors you've incorporated into this recipe -- not to mention MUSHROOMS -- will be a joy to try! Thank you, Claudia, for this and for all of your serving options.

    ReplyDelete

Thank you so much for your kind words and questions, I will try and reply to each of them. If you need help right away, contact me on Facebook or my email @pegasuslegend24@gmail.com