pork
ragu
meat sauce
pasta
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing How To Make Warm Spiced Pork Ragu with Cavatelli

How To Make Warm Spiced Pork Ragu with Cavatelli

Rachael's Orecchiette With Bacon + More Q & Ray + J Questions An…

This Woman Lost Her House To a Fire On The Same Day Rachael Did …

How To Make Roasted Cauliflower Orecchiette | Atkins Diet Recipe…

We're Gearing Up For The Biggest Day In Football With Brandon Co…

Rach's Lemon Risotto + The Best Deals For Valentine's Day Gifts …

Bob Harper Joins Rach For Pasta Night + Makeover For Viewer Who …

Rob Lowe On Working With His Son on 9-1-1 Lone Star + Rach's Roa…

Rob Lowe On His "West Wing" Pride + What It's Like Working With …

How To Make Instant Pot Sausage & Shells | 20 Minute Meal | Pres…

Prodigal Son's Tom Payne On His Covid Wedding: "We got married b…

A slow-braised pork butt with spices becomes a creamy ragu in this simple recipe from acclaimed 20-year-old chef Flynn McGarry of Gem in New York City.

Ingredients

  • 3 pounds pork butt, cut into 2 inch cubes
  • 1 cup small diced celery
  • 1 cup small diced carrot
  • 1 cup small diced onion
  • 4 cloves garlic, smashed
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1 bottle red wine
  • Two 16-ounce cans crushed tomatoes
  • 6 sprigs thyme, tied in a bundle
To finish:
  • Cavatelli or pappardelle or any preferred pasta
  • 2 tablespoons butter
  • Pecorino

Yield

Serves: 6

Preparation

Marinate the pork in the wine overnight. Remove from the wine and reserve it. Dry the pork and sear over high heat. Once caramelized on all sides add the celery, carrot, onion, garlic, ginger, cinnamon, and coriander. Sauté for 10 minutes or until softened. Deglaze with the wine and cover with the tomatoes. Add the thyme and bring to a boil. Reduce to a simmer and let cook for 3 hours or until soft. Remove thyme and mash the meat using a whisk or potato masher.

Cook the pasta until al dente. Heat the ragu in a sauté pan and mount with the butter. Toss the pasta in with a little bit of the cooking water until the ragu because sauce-like. Garnish with grated pecorino.