Fresh Pasta With Pork And Tomato Ragù

Indulge in the rich and savory flavors of this delectable Fresh Pasta with Pork and Tomato Ragù. This traditional Italian dish features succulent pork shoulder, slow-cooked to perfection in a luscious tomato-based sauce, and paired with homemade or store-bought fresh tagliatelle or pappardelle. The addition of pancetta, onions, carrots, celery, garlic, and a medley of herbs and seasonings elevates the taste to new heights. It’s a delightful culinary adventure that will leave your taste buds craving more. Whether you’re preparing a family dinner or hosting a gathering, this recipe is sure to impress and satisfy everyone at the table. So, let’s get started!

SERVES 6 TO 8 

INGREDIENTS:

• 3 cups homemade or low-sodium canned chicken stock
• ¼ ounce (1 packet) powdered gelatin
• 2 tablespoons vegetable oil
• 2 pounds boneless pork shoulder, cut into 2-inch chunks
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 4 ounces pancetta, cut into ½-inch chunks (see Note above)
• 1 large onion, finely chopped (about 1½ cups)
• 1 carrot, peeled and cut into ¼-inch dice (about ½ cup)
• 2 stalks celery, peeled and cut into ¼-inch dice (about ¾ cup)
• 4 medium cloves garlic, minced or grated on a Microplane (about 4 teaspoons)
• Large pinch of red pepper flakes (optional)
• 3 tablespoons minced fresh rosemary, plus more for serving
• 2 anchovy fillets, finely chopped
• 1 teaspoon Marmite
• 1 tablespoon soy sauce
• 1 bottle (750 ml) dry white wine
• One 28-ounce can whole tomatoes packed in juice, crushed by hand or with a potato masher into rough ½-inch chunks
• 2 bay leaves
• 1 tablespoon Asian fish sauce
• 2 ounces Parmigiano-Reggiano, finely grated (about 1 cup), plus more for serving
• Kosher salt and freshly ground black pepper
• 1½ pounds fresh tagliatelle or pappardelle

INSTRUCTIONS:

1. Begin by preparing the gelatin-infused chicken stock. Place the chicken stock in a medium bowl and sprinkle the powdered gelatin over it. Set it aside to allow the gelatin to dissolve.
2. In a large Dutch oven, heat the vegetable oil over high heat until it starts smoking. Add the pork chunks and let them cook without moving them until they are well browned on one side. Transfer the browned pork to a large bowl and set it aside to cool.
3. Return the Dutch oven to medium-high heat and add the extra-virgin olive oil, unsalted butter, and pancetta. Cook, stirring occasionally, until the pancetta becomes softened, and its fat turns translucent, which should take about 6 minutes.
4. Now, add the finely chopped onions, diced carrots, and diced celery to the Dutch oven. Cook, stirring frequently, until the vegetables become softened but not browned, which should take approximately 10 minutes.
5. Add the minced garlic, red pepper flakes (if using), minced fresh rosemary, finely chopped anchovy fillets, Marmite, and soy sauce to the Dutch oven. Cook, stirring, until the mixture becomes fragrant, which should take around 30 seconds.
6. Pour in the dry white wine, and bring it to a boil. Once boiling, reduce the heat to a simmer and let it cook until the wine reduces by half, which should take approximately 15 minutes.
7. While the wine is reducing, take one-quarter of the browned pork from the large bowl and transfer it to the bowl of a food processor. Pulse the pork until it is roughly chopped, with 6 to 8 short pulses. Transfer the chopped meat to another bowl and repeat this process until all the meat is chopped.
8. Once the wine has reduced, add the chopped pork, crushed tomatoes with their juice, the gelatin-infused chicken stock, and the bay leaves to the Dutch oven. Bring it to a boil over high heat, then reduce the heat to a bare simmer. Cover the Dutch oven with a lid set slightly ajar, and let the sauce cook, stirring occasionally, until it becomes thick, rich, and the meat is completely tender. This should take about 2 hours.
9. Stir in the Asian fish sauce and finely grated Parmigiano-Reggiano vigorously until the sauce becomes completely emulsified. Season the sauce to taste with kosher salt and freshly ground black pepper. Keep the sauce warm.
10. In a large pot, bring salted water to a boil. Add the fresh tagliatelle or pappardelle and cook it until it becomes al dente, which should take around 1½ minutes. Drain the pasta, reserving 1 cup of the cooking water.
11. Add the cooked pasta to the pork ragù, along with ½ cup of the reserved cooking water. Bring it to a simmer over high heat, stirring until the pasta is fully coated in the luscious sauce. Add more cooking liquid as necessary to achieve your desired sauce consistency.
12. Serve the Fresh Pasta with Pork and Tomato Ragù immediately in warmed bowls. Top each serving with additional grated Parmigiano-Reggiano and minced fresh rosemary for a burst of flavor and aroma.

Enjoy this hearty and mouthwatering pasta dish with family and friends, savoring the taste of Italy in the comfort of your own home!