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Slow-Simmered Tri-colour Pasta with Pork Ragù with a Twist
A cozy Tri-colour Pasta with Pork Ragù that feels like home
There’s nothing better than a pot of rich, slow-simmered ragù bubbling away on the stove. This pork ragù with tri-colour pasta is hearty, a little rustic, and full of warm spices that make it taste special without being fussy. It’s the kind of meal you’ll want to twirl onto your fork again and again.
Why You’ll Love Slow-Simmered Tri-colour Pasta with Pork Ragù
- The pork is tender, juicy, and full of deep flavor.
- Star anise and cinnamon give the sauce a unique, cozy twist.
- Red wine makes the sauce rich and bold.
- It’s simple enough for a weeknight, but impressive enough for guests.
- Leftovers taste even better the next day.
Slow-Simmered Tri-colour Pasta with Pork Ragù is hearty, rich, and bursting with flavor from red wine and spices. Serve it with a big handful of grated cheese for the ultimate comfort food. Try this cozy pasta recipe for your next dinner night.
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Tri-colour Pasta with Pork Ragù
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6 servings depending on size 1x
- Category: Dinner Recipes
- Method: Easy
Description
This pork ragù with tri-colour pasta is slow-cooked until tender and full of bold flavor. A rustic meal that feels like a warm hug at the table. Save this for your next pasta craving.
Ingredients
- 1 kg pork neck, cubed (or pork shoulder if you can’t find neck)
- Salt and freshly ground black pepper
- Olive oil (a good glug)
- 1 large onion, chopped
- 2–3 celery stalks, chopped
- 2 medium tomatoes, diced
- 2 garlic cloves, chopped
- 1 tsp ground cinnamon
- 2 whole star anise
- 2 bay leaves
- 1 packet (about 140 g) tomato paste
- 1 cup red wine
- Water or stock (enough to just cover the meat)
- 1 packet tri-colour pasta, cooked according to package instructions (±150 g dry pasta per serving x 6 servings = ±900g dry pasta)
- Grated Parmesan or Pecorino cheese to serve, or whatever you prefer
Instructions
- Season your pork with salt and pepper. Heat a generous splash of olive oil in a large saucepan.
- Brown the pork in batches so it gets some good colour; don’t crowd the pan.
- Remove and set aside.
- In the same pan, toss in the onion, celery, garlic, and tomatoes.
- Cook until softened, then stir in the cinnamon, star anise, and bay leaves.
- Return the pork to the pan. Stir in the tomato paste and let it coat the meat.
- Pour in the wine and let it bubble for a minute or two.
- Add just enough water (or stock) to cover the meat.
- Bring it all to a gentle simmer, cover with a lid, and cook for about 1–1.5 hours, until the pork is meltingly tender.
- Taste and adjust seasoning. Remove the star anise and bay leaves before serving.
- Serve the rich ragù over warm tri-colour pasta and top with a generous grating of cheese.
Notes
Prepared, tried, and tested by Joy
This Tri-colour Pasta with Pork Ragù is rich, savory, and surprisingly easy to make. The kind of meal everyone will remember.
Slow-Simmered Tri-colour Pasta with Pork Ragù is rich, hearty, and satisfying. The slow cooking turns simple pork into tender pieces that melt into the sauce, making every bite full of bold flavor. With colorful pasta and plenty of cheese, this dish feels rustic, cozy, and special all at once. It’s the kind of meal you’ll want to serve again and again.
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