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Pasta and marinara sauce is a comfort food for many. It’s inexpensive, easy to prepare, and even in the worst cases, still pretty tasty.
While I won’t turn down a big bowl of noodles with marinara, sometimes, you want more. Like tender slow cooked pork and hearty vegetables. While it takes time to cook the pork to perfection, it’s not much more difficult, and produces results that are worthy of your favorite restaurant meal.
This recipe is perfect for a Sunday family dinner, but it works nicely for entertaining as well. It’s nutritious and filling, and with some wine and crusty bread, you’ll have a hard time finding something to top it.
Sourcing Ingredients. The best dishes come from the best ingredients, and this one is no exception. While the pork is undoubtedly the star of this dish, the other components should not be overlooked.
When buying meat, it’s always best to head to a good butcher. He’ll be able to tell you the right cut for your dish, and you’re likely to get something better than at your local supermarket. For pork, free-range, organic is best. It will be better tasting, and much more nutritious.
Your vegetables matter as well. Fresh, organic veggies are optimal here, and if you can find a local source, even better. Especially for the spinach, you want something bright green and firm, never wilted or slimy. Get Italian tomatoes, preferably of the San Marzano variety if you can. They’re much tastier than a generic variety. Unless you have home grown, seasonal tomatoes, get a good canned variety over fresh. Tomatoes are one thing that are better out of the can than from your grocery store produce department.
For pasta, choose a good Italian brand over the cheap store brand. It might not seem like a big deal, but for a few dollars, you can taste the difference. Good pasta cooks evenly, is made with higher quality flour, and just tastes better.
And finally, when you finish your dish, a good quality cheese makes all the difference in the world. It adds amazing flavor, and is world’s better than almost anything else you can add. Whatever you do, don’t use those green cans of cheese you’ll find in the Italian aisle of your supermarket. Just don’t.
Cooking Tips. This recipe is really easy, but a few things do make difference. First, don’t skip the step of browning your pork roast. It adds flavor, not only to the pork, but to the entire dish, since those browned bits that stick to the pan will end up in your sauce.
Next, and this is really important: Don’t try to rush this. If you don’t have at least six hours to prepare this dish, you really should save it for another day. A good pork roast is like a pot roast; low and slow is the way to go. It’s hands off time, so it doesn’t require anything except you being home (unless you make it in a slow cooker) but if you try to cut the time, you’ll end up with meat that is tough and chewy rather than tender and mouthwatering.
Serving. Serve the shredded pork and veggies with hot, properly cooked pasta. A dusting of Parmigiano Reggiano cheese adds a savory, slightly salty flavor that compliments the pork and tomatoes nicely.
Variations. There are several ways you can alter this dish to change it up a bit. Shredded chicken or lamb will work well if that’s more your thing, and you can always change the type of pasta. A penne would work nicely here.
You can use any type of green you like as well; kale, collards, or a mix would be good here. Choose whatever is in season where you are and you can’t go wrong.
For more nutrients, some cooked white beans would help bulk up the dish, while adding flavor and texture.
Cavatelli with Pork Ragu
Serves 4-6
Prep time: 20 minutes
Cook time: 6-8 hours
Ingredients:
4 tablespoons olive oil
1 2-3 pound pork roast
1 onion, diced
1 carrot, diced
2 stalks celery, diced
2 cloves garlic, minced
2 sprigs thyme
1 bay leaf
1 14-ounce can crushed tomatoes
1/2 cup dry red wine
4 cups chopped fresh spinach
1 pound shelled pasta
2 tablespoons unsalted butter
1/2 cup grated Parmigiano Reggiano cheese
Sea salt and fresh ground pepper, to taste
Directions:
Heat the olive oil over medium high heat in a Dutch oven. Season the pork roast liberally with salt and pepper and add it to the pan. Cook until well browned on both sides. Remove from pan.
Add the onions, carrots, and celery to the pot and cook until soft. Stir in the garlic, thyme, and bay leaf. Cook for 1 minute.
Add the tomatoes and wine, and enough water to cover half the pork roast. Bring liquid to a boil and reduce to a low simmer.
Cover, and simmer over low heat until pork is easily shredded with a fork, 6-8 hours. Shred pork and add the spinach to the pot.
Before serving, cook the pasta according to the package directions, reserving about a half cup of the liquid used to cook.
Add the butter to the pot with the pork, and add the pasta cooking water. Add the pasta and cheese to the pot just before serving and stir until the pasta is well coated.
Serve with additional cheese.
What is your favorite pasta dish?