Nothing says warm and cozy like a nice big pot of pork ragu pasta cooking away in the oven. When I lived in San Francisco and Gabe would come visit we’d eat at this cozy Italian restaurant that served the most incredible pork ragu pasta. The owner was this vibrant Italian woman who always came to chat with us while we ate our dessert, which was always complimentary. She said that Gabe reminded her of her grandson in Italy so she liked to spoil him since she couldn’t spoil her actual grandson. Now, every time we make this dish is brings us back to that special time.
This is a low and slow recipe that has some up front cooking time but then does its thing on it’s own, leaving you free to go about your day around your house. Our pork ragu pasta calls for anchovy paste. If you cannot find anchovy paste you can use anchovy filets. 1 tsp paste is equivalent to roughly 2 anchovy filets. Simply puree the filets with a little bit of water or broth with an immersion blender or food processor. You can also substitute umami seasoning (2 tsp), fish sauce (2 tsp), or Worcestershire sauce (3 tsp). This give such a wonderful layer of flavor so don’t leave it out.
Happy Cooking!
If you are looking for more pasta recipes check out this, this, or this recipe.
Pork Ragu Pasta
Ingredients
- 3-4 lb pork butt
- 1 lb pork sausage
- 1 medium yellow onion
- 2 medium carrots
- 2 celery stalks
- 4-5 cloves garlic, minced
- 28 oz can whole peeled tomatoes
- 28 oz can diced tomatoes
- 6 oz can tomato paste
- 1/2 cup dry red wine
- 1/4 cup grated parmesan cheese
- 2 tsp anchovy paste or umami seasoning
- 2 bay leaves
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp crushed red pepper (optional)
- 1 package gluten free fettuccini or pappardelle pasta
Instructions
- Preheat oven to 250 degrees. Move one rack to the lowest setting and one to the highest so you have enough room for your dutch oven
- Heat a large oven proof dutch oven over high heat and add 1-2 TBSP avocado oil
- Add the pork roast and sear for 2-3 minutes/side or until roast is browned on all sides. Remove roast to a plate and turn heat down to medium-high
- Add onion, carrots, celery, and garlic then cook for 4-5 minutes.
- Add the sausage and cook for 5-6 minutes until sausage is browned. Tilt the pan and drain off any excess grease
- Add the wine and scrape up any browned bit. Bring to a boil and let simmer for 3-4 minutes.
- Meanwhile, pour the whole tomatoes into a bowl. Use your hands to gentle squeeze the tomatoes. You want to break them apart into smaller hand crushed chunks.
- Add all remaining ingredients except the pasta and roast to the pot and stir to combine.
- Nestle the roast into the pan, fat side up. Cover the pot and cook for 6-8 hours. About half way through the cooking process move the lid so that the pot is about an inch uncovered.
- The sauce is done when the pork roast falling apart and easily shredded with two forks. Remove the pot from the oven and let rest, partially covered. Transfer the pork roast to a large bowl and carefully shred with two forks. Discard any bone (if present) and excess fat. Return to the sauce and stir to combine.
- While your sauce rests make your pasta according to package instructions.
- Serve sauce over pasta and top with additional chili flakes and parmesan cheese if desired.
- Enjoy!
This dish is one of my absolute favorites, so good!