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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
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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.
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