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.
- 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
- Cavatelli or pappardelle or any preferred pasta
- 2 tablespoons butter
- Pecorino
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.
