Cavatelli with Pork Ragù | Recipe Cart
A low, steady simmer makes this braise a great pork ragù to pour over your cavatelli.
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Cooking tools:
- Pot
- Plate
- Slotted spoon
- Butcher's twine
- Wooden spoon
- Fork
- Colander
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Stove
- Oven mitt
- Airtight container
- Refrigerator
- Ladle
- Tongs
Ingredients
- 1 1½-lb. boneless pork shoulder (Boston butt), cut into 1½” pieces
- Kosher salt
- freshly ground black pepper
- ¼ cup olive oil, plus more
- ½ medium onion, finely chopped
- 1 carrot, peeled, finely chopped
- 1 celery stalk, finely chopped
- 1 garlic clove, finely chopped
- 1 sprig rosemary
- 1 sprig oregano
- 1 bay leaf
- 1 14-oz. can crushed tomatoes
- ½ cup dry red wine
- ¼ teaspoon black peppercorns
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 pound cavatelli or other small shell pasta
- ⅓ cup dried currants soaked in ½ hot water (optional)
- 1 bunch Tuscan kale, ribs and stems removed, torn into 2” pieces
- ¼ cup (½ stick) unsalted butter
- ½ cup grated Parmesan, plus more
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