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Gallery Garganelli with Pork Ragu Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1 pound pork butt, cut into 1-inch pieces Coarse salt and freshly ground pepper 1/4 cup extra-virgin olive oil 1 1/2 pounds fresh sweet Italian pork sausages (casings removed), crumbled 1 onion, finely chopped 2 cloves garlic, chopped 1 carrot, peeled and cut into 1/4-inch dice 1 stalk celery, cut into 1/4-inch dice 2 tablespoons tomato paste 5 slices mortadella ,finely chopped 1/2 cup chopped fresh flat-leaf parsley 1 bay leaf (preferably fresh) 1 small dried red chile, crumbled 2 cups milk 1 cup dry red wine 1 cup homemade or low-sodium store-bought chicken stock 1 pound garganelli or penne Freshly grated Parmesan cheese, for serving
Cook’s Notes If possible, make the ragu a day or two ahead – the flavor improves with time. Wait until the day you serve it to cook and add the pasta.
Gallery Garganelli with Pork Ragu
Recipe Summary Servings: 6
Gallery
Garganelli with Pork Ragu
Garganelli with Pork Ragu
Garganelli with Pork Ragu
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1 pound pork butt, cut into 1-inch pieces Coarse salt and freshly ground pepper 1/4 cup extra-virgin olive oil 1 1/2 pounds fresh sweet Italian pork sausages (casings removed), crumbled 1 onion, finely chopped 2 cloves garlic, chopped 1 carrot, peeled and cut into 1/4-inch dice 1 stalk celery, cut into 1/4-inch dice 2 tablespoons tomato paste 5 slices mortadella ,finely chopped 1/2 cup chopped fresh flat-leaf parsley 1 bay leaf (preferably fresh) 1 small dried red chile, crumbled 2 cups milk 1 cup dry red wine 1 cup homemade or low-sodium store-bought chicken stock 1 pound garganelli or penne Freshly grated Parmesan cheese, for serving
Directions
Season pork butt with salt and pepper. Heat 2 tablespoons oil in a large ovenproof heavy-bottomed pot over medium-high heat until hot but not smoking. Brown pork, turning pieces occasionally, 2 to 3 minutes per side. Using slotted spoon, transfer to a large bowl. Add sausage to pot. Cook, stirring occasionally, until golden brown, about 10 minutes. Transfer to bowl with pork.
Preheat oven to 325 degrees. Add remaining 2 tablespoons oil to pot, and heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until onion is softened, about 5 minutes. Stir in carrot and celery; cook, stirring occasionally, until softened, about 4 minutes.
Add tomato paste; cook, stirring occasionally, 7 minutes. Stir in mortadella, herbs, chile, pork, sausage, and any juices from bowl. Stir in milk, and let mixture come to a simmer. Reduce heat to medium-low; cook, stirring occasionally, until milk has been absorbed, 20 to 30 minutes. Gradually stir in wine and stock. Bring to simmer over medium-high heat.
Cover pot; transfer to oven. Cook, stirring occasionally, until most of the liquid has been absorbed, and meat is very tender, about 3 hours. If liquid is absorbed before meat is tender, add water (about 1 cup at a time), and continue cooking. Season with salt and pepper.
Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain, reserving 1/2 cup pasta water. Add pasta to pork ragu; toss well, adding up to 1/2 cup pasta water if pasta seems dry. Serve with Parmesan.
Cook’s Notes If possible, make the ragu a day or two ahead – the flavor improves with time. Wait until the day you serve it to cook and add the pasta.
Cook’s Notes
If possible, make the ragu a day or two ahead – the flavor improves with time. Wait until the day you serve it to cook and add the pasta.
Reviews
Add Rating & Review 7 Ratings 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 1
Reviews
Add Rating & Review 7 Ratings 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 1
Add Rating & Review
7 Ratings 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 1
7 Ratings 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 1
7 Ratings 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 1
5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 1
All Reviews for Garganelli with Pork Ragu
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Garganelli with Pork Ragu
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
