Busiate with Pork Ragù


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.

Total Time:
3 hrs 45 mins


  • 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)


  1. Stir together pork, wine, and 2 teaspoons salt in a medium bowl. Cover and refrigerate 12 hours.

  2. 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.

  3. 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.

  4. 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.

    Busiate with Pork Ragu
    Aubrie Pick

Make Ahead

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

Suggested Pairing

Smoky, intense Nero d’Avola.

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