Fresh Pasta with Pork Shoulder and Cocoa Sugo

By mirelsonp

Recipe source: Food and Wine - April 2013

Chef Vic Casanova flavors house-made pasta with cocoa to serve with his luscious pork ragù. The inspiration: traditional Italian recipes like this one, in which a little cocoa powder deepens the savory flavor of a meaty sauce.

Ingredients

• 1/4cup1/4 cup extra-virgin olive oil
• 2pounds2 pounds trimmed boneless pork shoulder, cut into 4 slices
• Salt
• Freshly ground pepper
• 1large1 large Spanish onion, finely chopped
• 4medium4 medium carrots, finely chopped
• 44 celery ribs, finely chopped
• 33 garlic cloves, finely chopped
• 1 1/2tablespoons1 1/2 tablespoons minced rosemary
• 1 1/2tablespoons1 1/2 tablespoons minced sage
• 2tablespoons2 tablespoons unsweetened cocoa powder
• 2tablespoons2 tablespoons tomato paste
• 1cup1 cup dry white wine
• 1quart1 quart chicken stock
• 2tablespoons2 tablespoons chopped mint
• 1tablespoon1 tablespoon chopped parsley
• PinchPinch of crushed red pepper flakes
• 3tablespoons3 tablespoons unsalted butter
• 1pound1 pound fresh tonnarelli or linguine
• Freshly grated Pecorino Romano cheese, for serving
• 11. Preheat the oven to 350°. In a large enameled cast-iron casserole, heat the oil. Season the pork slices with salt and pepper and brown over moderately high heat, turning once, 10 minutes. Transfer the pork to a plate.
• 33. Return the pork to the pot, nestling it into the liquid. Cover and braise in the oven until very tender, about 2 1/2 hours.
• 44. Remove the meat and pull it into large shreds, discarding any fat. Transfer the braising liquid and vegetables to a blender and puree until smooth. Return the meat and sauce to the pot and stir in the mint, parsley, crushed red pepper and butter.
• 55. Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain and add the pasta to the sauce; tossing over low heat until nicely coated, about 2 minutes. Serve the pasta in bowls, passing grated Pecorino at the table.
• Make Ahead
• The pork-cocoa sugo can be refrigerated for up to 5 days.
• Suggested Pairing
• Pour a ripe, fruit-forward Nero d’Avola from Sicily to go with this cocoa-scented, Sicilian-inspired ragù.
• Published April 2013

Details

Servings 6
Adapted from foodandwine.com

Preparation

Step 1

1. Preheat the oven to 350°. In a large enameled cast-iron casserole, heat the oil. Season the pork slices with salt and pepper and brown over moderately high heat, turning once, 10 minutes. Transfer the pork to a plate.

2. Reduce the heat to moderate. Add the onion, carrots, celery, garlic, rosemary and sage to the casserole and cook for 1 minute. Stir in the cocoa powder and cook over moderate heat until the vegetables are softened, 5 minutes. Add the tomato paste and cook, stirring, for 2 minutes. Add the wine and cook, scraping up any browned bits from the bottom of the pot, until reduced by half, 5 minutes. Add the stock and bring to a boil.

3. Return the pork to the pot, nestling it into the liquid. Cover and braise in the oven until very tender, about 2 1/2 hours.

4. Remove the meat and pull it into large shreds, discarding any fat. Transfer the braising liquid and vegetables to a blender and puree until smooth. Return the meat and sauce to the pot and stir in the mint, parsley, crushed red pepper and butter.

5. Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain and add the pasta to the sauce; tossing over low heat until nicely coated, about 2 minutes. Serve the pasta in bowls, passing grated Pecorino at the table.

Make Ahead
The pork-cocoa sugo can be refrigerated for up to 5 days.