Braised Pork Ragu with Fresh Pasta - Verified Canadian Pork™

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 a heavy bottom pan to medium-high temperature.

Rub the pork collar with extra virgin olive oil, then season with salt and pepper.

Sear all sides of the pork collar until it develops a nice crust.

Prepare the flavor base by chopping equal parts of carrot, celery, leek, and onion.

Slice the carrot lengthwise, quarter it, and then cut into 2 to 3 mm slices.

Split the celery ribs down the center and slice into 2 to 3 mm pieces.

Remove the root tip and bitter green from the leek, slice in half, rinse, and cut into 2 to 3 mm slices.

Remove the root and outer layer from the onion, slice in half, and cut into 2 to 3 mm slices.

Check the pork collar for browning, then remove it from the pan.

Add the prepared vegetables to the pan and sauté until fragrant and tender.

Slice the head of garlic in half and add it to the pan with the vegetables.

Add three sprigs of fresh rosemary and stripped thyme to the pan.

Sauté the vegetables until golden brown, then deglaze the pan with red wine.

Allow the red wine to reduce until almost dry.

Add seeded and peeled Roma tomatoes and jarred tomato sauce to the pan, stirring to combine.

Gently place the seared pork collar back into the sauce.

Cover and braise the pork collar for over 2 hours at low temperature.

Remove the pork collar from the sauce and shred it with forks or slice into bite-sized pieces.

Prepare a large stock pot with water, ensuring it is salted until it tastes of salt and brought to a rolling boil.

Rest the fresh pasta, then dust with a tiny bit of flour to prevent sticking.

Use a pasta machine to roll the pasta out until it is almost transparent.

Once the water is boiling, gently add the fresh pasta and cook until it floats to the top.

Drizzle the cooked pasta with extra virgin olive oil and toss gently.

Combine the pasta with the braised ragu, adding roasted garlic and a hint of cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens