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.
How to Make It
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.