Cavatelli With Pork Ragù

1. 1

   Season pork with salt and pepper. Heat 1/4 cup oil in a large heavy pot over medium-high heat. Working in batches, cook meat, turning occasionally, until browned, 10-15 minutes; transfer to a large plate.

2. 2

   Drain all but 2 tablespoons fat from pot. Reduce heat to medium and cook onion, carrot, celery, and garlic, stirring occasionally, until golden brown, 8-10 minutes. Tie rosemary, oregano, and bay leaf into a bundle with kitchen twine; add to pot along with pork, tomatoes, wine, peppercorns, nutmeg, and cloves. Add water just to cover meat and bring to a boil. Cover, reduce heat, and simmer, adding more water as needed, until meat is very tender, 1-1 1/2 hours.

3. 3

   Discard herb bundle. Using 2 forks, shred meat in pot; cook, uncovered, over medium heat until sauce is thickened, 8-10 minutes.

4. 4

   Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 1/2 cup pasta cooking liquid.

5. 5

   Add currants, if using, and kale to ragu; cook until kale is soft, about 4 minutes. Add pasta; cook, adding reserved pasta cooking liquid as needed, until sauce coats pasta. Mix in butter and 1/2 cup Parmesan; season with salt and pepper. Serve pasta drizzled with oil and topped with more Parmesan.

6. 6

   DO AHEAD:

No additional tips available.