David Prior marries basic Italian cooking principles with typical Californian ingredients in this sensational pasta dish.
The ingredient of Spicy pork ragu with rigatoni
- 25g dried ancho chillies (see note)
- 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) Massel chicken style liquid 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
The instruction how to make Spicy pork ragu with rigatoni
- A small piece of parmesan rind (optional) 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 180u00b0C. Place the ancho chillies in a saucepan, cover with water and bring to a simmer.
- 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.
- 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.
- 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 u2013 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.)
- 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.
- Meanwhile, cook rigatoni according to packet instructions. Drain.
- Add rigatoni to pork ragu and toss to combine. Divide among serving bowls, garnish with shaved pecorino and serve.
Nutritions of Spicy pork ragu with rigatonifatContent: 809.493 calories
saturatedFatContent: 24 grams fat
carbohydrateContent: 6 grams saturated fat
sugarContent: 65 grams carbohydrates
fibreContent: 11 grams sugar
cholesterolContent: 74 grams protein
sodiumContent: 194 milligrams cholesterol