Busiate with Pork Ragù

Name: Busiate with Pork Ragù
Total time: 225 min
Ingredients: 2 pounds mixed boneless, skin-on pork pieces (such as shank, trotter, and belly meat); 1/2 cup (4 ounces) dry white wine; 3 teaspoons fine sea salt, divided; 2 tablespoons extra-virgin olive oil; 3 yellow onions, finely chopped; 3 celery stalks, finely chopped; 2 carrots, finely chopped; 3 garlic cloves, minced; 3 cups strained tomatoes (such as Pomì); 2 pounds fresh Hand-Rolled Busiate or 1 pound dried short pasta (such as gemelli)

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Heritage pork is a through line in a week-long cooking class taught by Copenhagen chef Christian F. Puglisi at Rocca delle Tre Contrade in Sicily. For his pork ragu, which he serves with Hand-Rolled Busiate, marinating the pork overnight results in a meltingly tender meat sauce. If you can’t source shank, trotter, or pork belly, season 70% lean ground pork and skip the the grinding step.

By Christian Puglisi

Updated on September 1, 2020

Total Time:

3 hrs 45 mins

Yield:

8

Ingredients

2 pounds mixed boneless, skin-on pork pieces (such as shank, trotter, and belly meat)
1/2 cup (4 ounces) dry white wine
3 teaspoons fine sea salt, divided
2 tablespoons extra-virgin olive oil
3 yellow onions, finely chopped
3 celery stalks, finely chopped
2 carrots, finely chopped
3 garlic cloves, minced
3 cups strained tomatoes (such as Pomì)
2 pounds fresh Hand-Rolled Busiate or 1 pound dried short pasta (such as gemelli)

Directions

Stir together pork, wine, and 2 teaspoons salt in a medium bowl. Cover and refrigerate 12 hours.
Assemble a chilled meat grinder with the coarse grinding plate; attach to a stand mixer. Remove pork from refrigerator, and drain. Set stand mixer to medium speed. Pass pork pieces through the feed tube into a large bowl.
Heat oil in a large Dutch oven over medium-high. Add onions, celery, carrots, and garlic; cook, stirring often, until vegetables are tender, about 6 minutes. Add ground pork; cook, stirring often, until pork is crumbly and cooked through, about 6 minutes. Stir in strained tomatoes. Reduce heat to low; cook, covered, stirring occasionally, until flavors meld, about 3 hours. Stir in remaining 1 teaspoon salt. Keep warm.
Bring a large pot of generously salted water to a boil over high. Add busiate to boiling water. Return to a boil; stir and cook until busiate just rises to surface, about 3 minutes. Drain, reserving 1 cup cooking liquid. Gently stir cooked pasta into warm ragù, adding cooking liquid, 1/4 cup at a time, as needed to emulsify sauce.

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Make Ahead

Ragù can be made up to 3 days ahead and stored in refrigerator.

Suggested Pairing

Smoky, intense Nero d’Avola.