Print
Nonna’s Italian Pork Ragu with Troccoli Pasta Recipe
Slow-cooked pork ribs and sausage give Nonna’s Italian Pork Ragu with Troccoli Pasta a rich, hearty flavour that pairs well with fresh homemade Troccoli alla Chitarra.
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 4 to 6
Ingredients
- 1 garlic clove – chopped
- 1 medium onion – chopped
- 1 tsp chilli flakes
- 3 tbsp extra virgin olive oil
- 1 piece pecorino romano crust – cleaned
- 8 pork rashers
- 8 pork rinds from the rashers
- 1 small rack of pork ribs – cut in pieces
- 250 g – 9 oz Sicilian pork sausage with fennel
- 280 g – 10 oz tomato paste
- 150 g – 5 oz tomato purée
- 1 tbsp estratto or triple tomato concentrate or more tomato paste
- salt – to taste
- water
- 500 g – 1 lb troccoli
- more finely grated pecorino romano – to serve
Instructions
-
In a large pot, sauté the chopped onion, garlic, chilli flakes, and cleaned Pecorino Romano rind in extra virgin olive oil. Stir continuously to prevent the cheese from sticking to the bottom of the pot.
-
Once the onion has softened, add the meat and brown it thoroughly.
-
Stir in the tomato paste, tomato purée, and estratto until well combined. Add enough water to fully cover the meat, then season with salt to taste.
-
Cover the pot with a lid and simmer over a low heat on the stovetop for about 1 ½ hours, or until the sauce has thickened and the meat is tender enough to fall off the bone. Set aside.
-
Cook the Troccoli until al dente, then drain and toss with the pork ragù and some of the meat until evenly coated.
Note: Fresh pasta cooks very quickly and doesn’t have an exact cooking time. Taste it frequently while cooking to make sure it remains slightly firm.
-
Serve hot, topped with a generous sprinkling of Pecorino Romano cheese.