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
Units
Scale
- 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
