This slow-braised pork ragù is called stracotto, literally 'over-cooked', in Italy. It's a traditional Roman sauce, with the meat braised slowly in Chianti wine over a period of 3-4 hours until it becomes so tender it can be pulled apart with just a fork, which frankly sounds just right to us.
This week, we have partnered with Vini Italiani to select the perfect red wine to add to the dish - Chianti, whose fuity, juicy notes add depth to the sauce. We also add cavolo nero (also known as "Tuscan kale") whose fleshy, dark green leaves provide excellent texture.
"Excellent pasta and delicious sauce! Would absolutely recommend to anyone - the fresh pasta is outstanding." Vivian
Serves 1. Select gluten-free pasta option on the drop-down above.
Ingredients: Passata, Fresh pasta,(Wheat flour, Egg, Durum wheat flour, water), Pork, Chianti Wine, Cavolo nero, Carrot, Onion, Olive Oil, Celery, Garlic, Parmesan, Thyme, Bay leaf, Salt, Black pepper