Our delicious pulled pork ragù is the perfect match for tasty tubes of rigatoni. This traditional Tuscan sauce takes inspiration from cucina povera, turning a cheaper cut of meat into something truly delectable.
In another hat-tip to the influence of cucina povera, we've chosen to pair the pork with cavolo nero, otherwise known as Tuscan kale. This humble green was once deemed to be fit only for peasants and so became a staple of rural diets. Today, it's quite voguish, particularly as it's been discovered to be full of health-giving nutrients.
Try our Head Chef Roberta’s simple recipe today, then pull your fork through the rich strands of slow-cooked pork and delight as they yield and fall apart.
Make our pulled pork ragù with rigatoni
Prep time: 15 minutes
Cook time: 3 hours
Calories per serving: 740kcal
- 1kg boneless pork shoulder, cut into chunks
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 sticks of celery, finely chopped
- 200g cavolo nero, ribs and stems removed, roughly chopped
- 3 garlic cloves, peeled and thinly sliced
- 175ml white wine
- 2 x tins peeled plum tomatoes (800g)
- 3 bay leaves
- 2tsp salt
- 2tsp freshly ground black pepper
- 50ml olive oil
- 350g dried rigatoni
- 80g parmesan, grated
- Fresh basil, to garnish
- Preheat your oven to 180°C (160°C fan). Season the pieces of pork.
- Put a casserole pot or large oven-safe pan with a lid over a medium heat, add the olive oil, then fry the pork in batches until browned on all sides.
- Remove the pork to a plate but keep the pan on the heat, then add the onion, carrot, celery and garlic, plus a pinch of salt. Cook until softened, around 5-8 minutes.
- Deglaze the pan with the white wine and cook until the alcohol evaporates (around 2 minutes), then add the tomatoes, crushing them as you go with the back of a wooden spoon.
- Transfer the pork back to the pan, then add the bay leaves and black pepper and put a lid on your pan.
- Put your covered pan in the oven and leave to cook away for 1 1/2 hours.
- After 1 1/2 hours, remove the lid from the pan and return to the oven for another hour, or until the pork is starting to fall apart. Add the chopped kale to the pot for the last 10 minutes so that it wilts into the ragú.
- Cook your rigatoni until al dente according to the packet instructions. When the pasta is cooked, drain it thoroughly - reserving some of the starchy water to loosen the sauce if required.
- Remove the pork from the oven and using two forks, shred the meat. Transfer the rigatoni to the pork ragù and toss to ensure each piece of pasta is coated, adding some extra pasta water if needed.
- Sprinkle over the parmesan and a few torn basil leaves to serve. Buon appetito!