Pennette with Pork Ragu Recipe

Name: Pennette with Pork Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds Boneless Pork Shoulder; Salt And Pepper, to taste; Flour, For Dusting; 1/2 cups Olive Oil, Divided; 1 whole Medium Sweet Onion, Diced; 5 cloves Garlic, Minced; 1- 1/2 teaspoon Coriander Seeds, Ground; 1- 1/2 Tablespoon Fennel Seeds, Ground; 1- 1/2 cup Red Wine; 56 ounces, weight Canned Whole Tomatoes, Drained And Roughly Chopped; 4 cups Chicken Stock; 1 Tablespoon Rosemary, Coarsely Chopped; 2 pounds Pennette; 1/2 cups Parmesan, Grated; 1/2 cups Italian Parsley, Chopped

Servings: persons

4 pounds Boneless Pork Shoulder
Salt And Pepper, to taste
Flour, For Dusting
1/2 cups Olive Oil, Divided
1 whole Medium Sweet Onion, Diced
5 cloves Garlic, Minced
1- 1/2 teaspoon Coriander Seeds, Ground
1- 1/2 Tablespoon Fennel Seeds, Ground
1- 1/2 cup Red Wine
56 ounces, weight Canned Whole Tomatoes, Drained And Roughly Chopped
4 cups Chicken Stock
1 Tablespoon Rosemary, Coarsely Chopped
2 pounds Pennette
1/2 cups Parmesan, Grated
1/2 cups Italian Parsley, Chopped

1
Cut the pork shoulder into large 3 chunks and pat dry.
2
Season with salt and pepper and dust with flour.
3
Heat 1/4 cup of olive oil in a large enameled cast iron skillet and brown the pork in batches over medium high heat.
4
When all sides of the meat are nice and brown, transfer to a plate.
5
Add the remaining 1/4 cup of olive oil to the pan you browned the meat in and stir in the onion, garlic, coriander and fennel.
6
Cook over low heat for about five minutes.
7
Add 1 1/2 cups of red wine to the onion mixture and boil for about 5 minutes, until reduced to roughly 1/3 of cup.
8
When the wine is reduced, add the tomatoes and cook over medium heat for another five minutes.
9
Add the stock and rosemary and bring to a boil.
10
Add the pork, cover partially and cook over low heat until very tender, about 2 hours, adding more wine or stock as needed.
11
When the meat falls apart when picked up with your tongs, break it up into the sauce.
12
In a large pot of boiling salted water, cook the pennette until al dente.
13
Drain and return to the pot or a bowl.
14
Add the ragu and toss until the pasta is coated.
15
Serve with cheese and Italian parsley at the table.

1916

kcal

Calories

107

Fat

Carbs

207

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 pounds Boneless Pork Shoulder, Salt And Pepper, to taste, Flour, For Dusting, 1/2 cups Olive Oil, Divided, and more.

Yes, Pennette with Pork Ragu falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pennette with Pork Ragu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions