Classic Pork Ragu for Two
By America's Test KitchenPublished on August 18, 2020
Time
2¼ hours
Yield
Serves 2
Ingredients
1 (28-ounce) can whole peeled tomatoes, drained with ¼ cup juice reserved12 ounces bone-in country-style pork ribs, trimmedSalt and pepper 2 teaspoons extra-virgin olive oil 1 large shallot, minced2 garlic cloves, minced1½ teaspoons minced fresh rosemary ½ cup dry red wine 6 ounces (2 cups) ziti Grated Pecorino Romano cheese
Before You Begin
Pork spareribs can be substituted for the country-style ribs. To prevent a greasy sauce, trim all external fat from the ribs before browning. Other pasta shapes can be substituted for the ziti; however, their cup measurements may vary.
Instructions
- Pulse tomatoes in food processor until coarsely chopped and no large pieces remain, 6 to 8 pulses.
- Pat pork dry with paper towels and season with salt and pepper. Heat oil in 10-inch skillet over medium-high heat until just smoking. Brown pork well on all sides, 8 to 10 minutes; transfer to plate.
- Add shallot and ¼ teaspoon salt to fat left in skillet and cook over medium heat until softened, 2 to 3 minutes. Stir in garlic and rosemary and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits. Bring to simmer and cook until reduced by half, about 2 minutes.
- Stir in tomatoes and reserved juice. Nestle browned ribs into sauce, along with any accumulated juices, and bring to simmer. Reduce heat to low, cover, and simmer gently, turning ribs occasionally, until meat is very tender and falling off bones, about 1½ hours.
- Transfer ribs to plate, let cool slightly, then shred into bite-size pieces using 2 forks, discarding fat and bones. Return shredded meat to sauce, bring to simmer, and cook until heated through and slightly thickened, 2 to 3 minutes. Season with salt and pepper to taste.
- Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Add sauce and toss to combine. Season with salt and pepper to taste, and adjust consistency with reserved cooking water as needed. Serve with Pecorino.
Time
2¼ hoursYield
Serves 2Ingredients
1 (28-ounce) can whole peeled tomatoes, drained with ¼ cup juice reserved
12 ounces bone-in country-style pork ribs, trimmed
Salt and pepper
2 teaspoons extra-virgin olive oil
1 large shallot, minced
2 garlic cloves, minced
1½ teaspoons minced fresh rosemary
½ cup dry red wine
6 ounces (2 cups) ziti
Grated Pecorino Romano cheese
Ingredients
1 (28-ounce) can whole peeled tomatoes, drained with ¼ cup juice reserved
12 ounces bone-in country-style pork ribs, trimmed
Salt and pepper
2 teaspoons extra-virgin olive oil
1 large shallot, minced
2 garlic cloves, minced
1½ teaspoons minced fresh rosemary
½ cup dry red wine
6 ounces (2 cups) ziti
Grated Pecorino Romano cheese
Ingredients
1 (28-ounce) can whole peeled tomatoes, drained with ¼ cup juice reserved
12 ounces bone-in country-style pork ribs, trimmed
Salt and pepper
2 teaspoons extra-virgin olive oil
1 large shallot, minced
2 garlic cloves, minced
1½ teaspoons minced fresh rosemary
½ cup dry red wine
6 ounces (2 cups) ziti
Grated Pecorino Romano cheese
Why This Recipe Works
Determining the right cut of pork for a scaled-down ragu was our biggest challenge, since many of the most flavorful cuts of pork are also the largest. Country-style ribs proved ideal; they are available in smaller portions and have plenty of fat and connective tissue to keep the meat moist during the long cooking time. Slowly simmered with a can of whole tomatoes and flavored with shallot, garlic, rosemary, and red wine, these meaty ribs delivered plenty of rich, savory flavor.
Before You Begin
Pork spareribs can be substituted for the country-style ribs. To prevent a greasy sauce, trim all external fat from the ribs before browning. Other pasta shapes can be substituted for the ziti; however, their cup measurements may vary.
Instructions
- Pulse tomatoes in food processor until coarsely chopped and no large pieces remain, 6 to 8 pulses.
- Pat pork dry with paper towels and season with salt and pepper. Heat oil in 10-inch skillet over medium-high heat until just smoking. Brown pork well on all sides, 8 to 10 minutes; transfer to plate.
- Add shallot and ¼ teaspoon salt to fat left in skillet and cook over medium heat until softened, 2 to 3 minutes. Stir in garlic and rosemary and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits. Bring to simmer and cook until reduced by half, about 2 minutes.
- Stir in tomatoes and reserved juice. Nestle browned ribs into sauce, along with any accumulated juices, and bring to simmer. Reduce heat to low, cover, and simmer gently, turning ribs occasionally, until meat is very tender and falling off bones, about 1½ hours.
- Transfer ribs to plate, let cool slightly, then shred into bite-size pieces using 2 forks, discarding fat and bones. Return shredded meat to sauce, bring to simmer, and cook until heated through and slightly thickened, 2 to 3 minutes. Season with salt and pepper to taste.
- Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Add sauce and toss to combine. Season with salt and pepper to taste, and adjust consistency with reserved cooking water as needed. Serve with Pecorino.
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