How To Make Warm Spiced Pork Ragu with Cavatelli

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.

Marinate pork shoulder overnight in red wine.

Caramelize the marinated pork shoulder in a pot.

Add mirepoix (carrots, celery, onion) and garlic to the pot.

Season with salt and pepper.

Add mulling spices: coriander, ginger, and cinnamon.

Sweat the mixture down in the pot.

Add back the red wine used for marinating the pork.

Add thyme tied on a string to the pot.

Incorporate tomato products into the mixture.

Let the ragu simmer for many hours until soft and mushy.

Transfer the finished ragu into a very hot pan.

Melt the sauce with a little butter in the pan.

Add cooked pasta and starchy water to the ragu.

Toss the pasta with the ragu and melted butter.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens