Braised Pork Ragu Over Cavatelli with Burrata

The ragù is served over pasta and topped with creamy burrata cheese for one of my favorite hearty meals for a cozy night in. It’s perfect for a chilly winter night curled up with a bottle of full-bodied red wine.

Course pasta

Cuisine Italian

Keyword braise, braised, burrata, cavatelli, cheese, oregano, pork, ragu

Prep Time 10

Cook Time 3 30

Servings

Calories 677kcal

Ingredients

2 pounds boneless pork shoulder, cut into 2” chunks
Kosher salt, as needed
Freshly ground black pepper, as needed
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced
1 large carrot, peeled and diced
2 medium celery stalks, diced
4 cloves garlic, chopped
1 cup dry red wine
2 (28-ounce) cans peeled tomatoes with their juices
1 tablespoon chopped fresh oregano
¼ cup freshly grated Parmesan
1 teaspoon crushed red pepper flakes
1 bunch collard greens, ribs removed and chopped
1 pound cavatelli (or other favorite pasta shape)
8 ounces burrata

US Customary - Metric

Instructions

Pat the pork shoulder completely dry with paper towels and season all over with salt and pepper. Heat a large Dutch oven over medium heat, add the oil and heat through.
Add the pork and sear all over, about 6 minutes total. Remove the pork from the pan, reserving as much fat in the pan as possible and set aside.
Return the pot to medium heat and add the onion, carrot and celery, sautéing until tender, about 6 minutes. Stir in the garlic and sauté until fragrant, about an additional 30 seconds.
Pour in the wine and simmer until the vegetables are almost dry, about 6 to 8 minutes. Add the pork back to the pot with the tomatoes and their juices. Bring the mixture to a boil then cover with the lid and lower the heat to low, braising until the pork is extremely tender and easily falls apart, about 3 hours.
Remove any large chunks of the pork and shred with two forks and return to the pot over medium-low heat. Stir in the oregano, red pepper and Parmesan until combined.
Season to taste with salt and pepper. Next, add the collard greens, stirring to combine, cooking until the greens are tender and wilted, about 8 minutes.
Bring a large pot of water to the boil; add the salt and bring back to the boil. Add the cavetelli and cook, stirring occasionally, until al dente, about 10 minutes. Drain and return the pasta to the pot.
Divide the pasta among bowls and top with the pork ragu and burrata.

Nutrition