Italian Regional Cooking - Pork Ragu with Rigatoni

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: ground pork

Ground pork is more affordable and still flavorful.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice offers a non-alcoholic option while white wine can be less expensive.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: tomato paste

Tomato paste is often less expensive and can be used in smaller amounts.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is dairy-free and pecorino is often cheaper.

Heat olive oil in a pan until simmering.

Add diced pork butt to the pan in a single layer, season with kosher salt and coarse ground pepper, and caramelize without overcrowding.

Add diced onion and carrot to the pan after the pork has started to caramelize.

Cook the pork and vegetables until caramelized, being careful not to burn them.

Add pureed garlic and cook for about 30 seconds until fragrant.

Add dried spices: oregano, bay leaf, and fennel, and stir.

Add tomato paste and mix to create a rich tomato sauce.

Pour in vino and let it combine with the sauce.

Add whole chopped tomatoes to the pan and ensure the pork is submerged in liquid for braising.

Simmer the ragu for about 45 minutes to an hour until the pork is tender and melts in your mouth.

Once the ragu is ready, add cooked and seared Italian sausage to the pot.

Cook meze rigatoni in heavily salted water until al dente.

Combine the rigatoni with the pork ragu, adding pasta water if needed to adjust thickness.

Add fresh herbs: parsley, rosemary, oregano, and season with pepper and a little salt.

Stir in ricotta cheese to achieve a creamier texture and adjust as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens