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● Cavatelli with Pork Ragù
Cavatelli con Ragù di Maiale

3 tablespoons extra-virgin olive oil
1 pound pork loin, chopped
2 pork sausages
1 pound boneless pork spare ribs, chopped
salt and freshly ground pepper
1 onion, chopped
1 teaspoon hot red pepper flakes
1 clove garlic
1 cup red wine
6 cups canned crushed tomatoes
2 cups chicken stock
1 pound cavatelli pasta, or substitute orecchiette
1 cup shaved pecorino

In a large skillet over medium heat, warm the olive oil. Add the pork loin, sausages and spare ribs, season with salt and pepper and cook until browned, about 10 minutes. Add the onion, hot red pepper flakes and garlic and continue to cook for about 5 minutes. Adjust the seasonings, deglaze with the wine and cook until it evaporates. Add the tomatoes and chicken stock and cook for about 1 1⁄2 hours, stirring occasionally. Meanwhile, bring a large pot of water to a boil. Add salt and the pasta and cook until al dente. Drain and transfer to a large serving bowl. Pour the sauce over the pasta, mix well and sprinkle with the pecorino. ● Serves 6

 

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