Rigatoni with Pork Ragù
- Prep Time: 30 minutes
- Marinating Time: 30 minutes
- Cook Time: 4 hours
- Total Time: 5 hours
- Yield: 4–6 servings
- Category: Pasta
- Cuisine: Italian
Description
Slow-cooked pork ragù seasoned with bold Texan spice, rich tomato depth and a generous Parmesan finish over rigatoni pasta shells.
Ingredients
Pork Ragù
2 Tbsp (30 ml) olive oil, divided
6 Tbsp (90 ml) Cape Herb & Spice Texan Steakhouse Rub, divided
1 kg bone-in pork shoulder, fat trimmed
1 large onion, finely diced
1 medium carrot, finely diced
2 celery stalks, finely diced
3 cloves garlic, crushed
2 Tbsp (30 ml) tomato paste
125 ml red wine (optional)
2 x 400 g tins chopped tomatoes
1 C (250 ml) chicken stock
2 bay leaves
4 tsp (20 ml) brown sugar or honey
Salt and black pepper, to taste
To Serve
500 g rigatoni pasta, cooked according to the packet instructions
Fresh Parmesan, grated
Fresh basil leaves
Instructions
Pork Ragù
Mix 1 Tbsp (15 ml) olive oil with 3 Tbsp (45 ml) Cape Herb & Spice Texan Steakhouse Rub to form a paste, then rub it all over the pork shoulder. Cover and marinate for at least 30 minutes, or overnight if time allows.
Heat the remaining olive oil in a large ovenproof casserole dish over medium-high heat. Brown the pork well on all sides, then remove and set aside.
Reduce the heat to medium and add the onion, carrot and celery to the same dish. Cook for 8–10 minutes, stirring occasionally, until softened. Add the garlic and tomato paste, and cook for 1–2 minutes until fragrant.
Pour in the red wine, if using, and simmer until slightly reduced. Stir in the chopped tomatoes, chicken stock, bay leaves, brown sugar or honey and the remaining Cape Herb & Spice Texan Steakhouse Rub.
Return the pork to the casserole, ensuring it is mostly submerged in the sauce. Cover with a lid and cook in a preheated 150 °C oven for 3–3½ hours, or until the pork is very tender and easily pulls apart.
Transfer the pork to a board and shred using 2 forks, discarding any bones. Return the meat to the sauce and stir well. If the sauce is too thin, allow it to simmer (uncovered) on the stovetop for a few minutes until reduced to your preferred consistency. Taste and season with salt and black pepper.
To Serve
Divide the cooked pasta between serving bowls and spoon over the pork ragù. Finish generously with grated Parmesan, garnish with fresh basil and serve immediately.
