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Spicy pork ragu with rigatoni

Name: Spicy pork ragu with rigatoni
Prep time: 20 min
Cook time: 255 min
Total time: 275 min
Yield: 8
Ingredients: 25g dried ancho chillies; 1 tablespoon olive oil; 2 onions, roughly chopped; 2 carrots, roughly chopped; 1 celery stalk, roughly chopped; 3 garlic cloves; 6 thyme sprigs; 6 oregano or marjoram sprigs; 1 tablespoon fennel seeds; 1 bay leaf; 2.5kg pork shoulder, rind removed; 1 cup (250ml) red wine; 1.5L (6 cups) chicken stock, heated; 1 teaspoon chilli flakes; 600g rigatoni or other tube pasta; Shaved pecorino or parmesan, to serve; 1/4 cup (60ml) olive oil; 2 onions, finely chopped; 3 garlic cloves, finely chopped; 3 x 400g cans chopped tomatoes; 1/2 bunch parsley, stems only

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20m

4h 15m

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by David Prior

delicious. contributor

Oct 03, 2015

David Prior marries basic Italian cooking principles with typical Californian ingredients in this sensational pasta dish.

25g dried ancho chillies
1 tablespoon olive oil
2 onions, roughly chopped
2 carrots, roughly chopped
1 celery stalk, roughly chopped
3 garlic cloves
6 thyme sprigs
6 oregano or marjoram sprigs
1 tablespoon fennel seeds
1 bay leaf
2.5kg pork shoulder, rind removed
1 cup (250ml) red wine
1.5L (6 cups) chicken stock, heated
1 teaspoon chilli flakes
600g rigatoni or other tube pasta
Shaved pecorino or parmesan, to serve

Tomato sauce (makes 300ml)

1/4 cup (60ml) olive oil
2 onions, finely chopped
3 garlic cloves, finely chopped
3 x 400g cans chopped tomatoes
1/2 bunch parsley, stems only

Method

1.

For tomato sauce, heat oil in a pan over medium-high heat. Cook onion for 6-8 minutes, stirring, until very soft. Add garlic and cook, stirring, for 30 seconds, then add tomato and bring to a simmer. Reduce heat to low, add the parsley stems and parmesan rind, if using. Season, then simmer for 30-40 minutes until thickened. Remove rind and parsley stems. Allow to cool slightly, then blend until smooth. Meanwhile, preheat the oven to 180°C. Place the ancho chillies in a saucepan, cover with water and bring to a simmer.
2.

Remove from heat and stand for 5 minutes until softened. Transfer the ancho chillies to a blender with 2-3 tablespoons cooking liquid and blend until a coarse puree. Set aside.
3.

Meanwhile, heat oil in a roasting pan over medium heat. Add the onion, carrot and celery, season, then cook for 6-8 minutes, stirring, until vegetables just begin to soften. Add garlic, thyme, oregano, fennel seeds and bay leaf to the pan.
4.

Place pork on top and pour over the chilli paste, red wine and stock. The liquid should come about one-third up the side of the pork – add a little extra stock if necessary. Roast the pork, turning halfway through, for 2 1/2 hours or until tender and a skewer can easily pierce the meat. (Cover the pan loosely with foil if the meat is browning too quickly.)
5.

Allow the pork to cool slightly in the pan. Shred pork with 2 forks, then transfer meat to a saucepan. Strain the pan juices over pork, discarding solids. Add tomato sauce and chilli flakes, then bring to a simmer. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally. Season with salt and pepper.
6.

Meanwhile, cook rigatoni according to packet instructions. Drain.
7.

Add rigatoni to pork ragu and toss to combine. Divide among serving bowls, garnish with shaved pecorino and serve.