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Campanelle Pork Ragu
Created by: Nathanielmc1
Ingredients
- 1 lb campanelle pasta
- 1 lb ground pork
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 can (28 oz) crushed tomatoes
- 1/2 cup red wine
- 1/2 cup chicken broth
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
- Grated Parmesan cheese for serving
- Fresh basil for garnish
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the ground pork and cook until browned, breaking it up with a spoon, about 8-10 minutes.
- Add the chopped onion, garlic, carrot, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Stir in the tomato paste, dried oregano, dried thyme, and red pepper flakes. Cook for 1-2 minutes to toast the spices.
- Pour in the red wine and simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
- Add the crushed tomatoes and chicken broth to the pot. Season with salt and pepper to taste. Bring the sauce to a simmer, then reduce the heat to low. Cover and cook for 1.5 hours, stirring occasionally.
- While the sauce is simmering, bring a large pot of salted water to a boil. Cook the campanelle pasta according to the package instructions until al dente. Drain and set aside.
- Once the pork ragu sauce has finished simmering, taste and adjust the seasoning if needed.
- To serve, spoon the pork ragu over the cooked campanelle pasta. Garnish with grated Parmesan cheese and fresh basil. Enjoy!
Campanelle pork ragu is a classic Italian pasta dish with a rich history dating back to the rustic kitchens of Southern Italy. This hearty ragu features slow-cooked pork simmered in a savory tomato sauce, served over campanelle pasta. Renowned chefs like Lidia Bastianich and Mario Batali have popularized this dish, showcasing its traditional flavors and comforting appeal. The best versions of this dish can be found in the regions of Campania and Calabria, where local chefs infuse their recipes with regional spices and techniques. The key to a perfect campanelle pork ragu lies in the slow-cooked pork, which should be tender and flavorful, and the al dente campanelle pasta, which captures the sauce beautifully. For a unique twist, some chefs incorporate red wine or pancetta into the ragu for added depth of flavor. Whether enjoyed at a cozy trattoria in Italy or prepared at home, campanelle pork ragu is a timeless Italian favorite that satisfies the soul.
140 min
6
480 calories
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