Braised Pork Ragù Cavatelli
Perfect bowl of handmade cavatelli with braised pork ragù topped with some grated cacioricotta inspired by the classic pork ragù from the Molise region in Italy.
Ingredients
- 500 g pork chops/pork shoulder chunks
- 100 g italian sausage
- 1 onion diced
- 2 garlic cloves minced
- 1 tbsp tomato paste
- 800 ml canned tomatoes
- 1/2 cup red wine
- 200 ml water
- 2 tsp oregano
- 1 tbsp olive oil
- salt & pepper to taste
- 360 g fresh cavatelli pasta (or any other short pasta)
- pecorino/cacioricotta grated
Instructions
- In a large pot, heat the olive oil and fry the pork meat and sausage until they have a nice brown colour on the outside. Once cooked put the meat aside.
- In the remaining fat, cook the onion for a few minutes until translucent. Add the garlic and let cook.
- Add the tomato paste and let it cook for about 3 minutes.
- Once the base is ready, add the pork and the sausage and cook for a few minutes. Pour the wine over the meat and let the alcohol evaporate.
- Lastly, crash the canned tomato with your hands and add to the pot, together with the oregano and the water. Bring to a boil.
- Once you bring it to a boil, cover the pot and let it simmer on low heat for about 1 hour, stirring it occasionally so that the meat doesn't get stuck to the bottom.
- After the first hour, season the ragù with salt & pepper to taste. Cover and let it simmer for another 30 minutes.
- In the meantime, bring to boil a pot filled with water. Once it starts to boil, season with plenty of salt. Add the pasta and cook as instructed on the package or until al dente.
- Once the pasta cooks add it to the ragù and serve with some grated pecorino or cacioricotta.