Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Pasta with Oven-Braised Pork and Rosemary Ragù
This simple ragù di maiale, or pork ragù, braises for hours until the meat is succulent and fall-apart tender, but because nearly all of the cooking takes place in the oven, it’s very much a hands-off affair. The tomatoey base is infused with bay and lots of rosemary, while pancetta bolsters the meatiness of the pork shoulder and a piece of Parmesan rind, if used (it’s optional), adds another dimension of savoriness. A teaspoon of pepper flakes and a glug of white wine help balance the richness. A short, tubular pasta shape such as ziti and rigatoni are good choices here. The ragù can be made ahead and refrigerated in an airtight container for up to three days.
6
Servings
3 hours
35 minutes active
Ingredients
-
4
ounces pancetta, chopped
-
1
tablespoon extra-virgin olive oil
Directions
-
01Heat the oven to 325°F with a rack in the lower-middle position. In a large Dutch oven over medium, combine the pancetta and oil; cook, stirring occasionally, until the pancetta begins to brown, about 5 minutes. Add the garlic and pepper flakes; cook, stirring, until fragrant, about 30 seconds. Add the wine and cook, stirring, until almost evaporated, about 1 minute. Stir in the pork, followed by the tomatoes with juices, the bay, rosemary sprigs, Parmesan rind (if using), 2 cups water and 1 teaspoon each salt and black pepper. Bring to a simmer, cover and transfer to the oven. Cook for 2 hours.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT
