Pork Sugo with Strozzapreti

Pork Sugo with Strozzapreti

Fall is one of my favorite seasons. The golden sunsets cast long shadows, vermillion leaves scurry around in circles carried by the brisk autumn breeze, and in the kitchen, it’s the season of slow-cooked melt-in-your-mouth roasts and home warming braises.

Perhaps it’s driven by some primal nesting instinct, but as the thermostat falls, I yearn to stock up and hunker down. My freezer gets loaded up with meat, and my pantry is brimming with canned goods in preparation for a long winter. It’s also around this time that my Le Creuset emerges from hibernation and makes it’s first appearance of the season.

Pork for Sugo

This sugo is the perfect dish to make on one of those chilly days when your toes wince upon hitting the floorboards as you emerge from bed in the morning. It’s a simple affair that involves some meat, a little wine and a lot of time. But just because something takes a long time to cook doesn’t mean it requires a lot of your time.

Pork Sugo

Beyond some dicing and browning, there’s not a whole lot to do, so you can go right ahead and jump back into bed! A few hours later, you’ll be rewarded by a luscious sauce with tender bits of pork that melt into a pool of rich meaty flavor with each bite. I like pairing this sugo with Strozzapreti because it has a wonderful firm texture that skirts the boundary of tender and chewy. It stands up to the hearty sauce while absorbing all it’s flavors, all without going limp.

Pork Sugo with Strozzapreti
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
A simple slow cooked pork sugo with strozzapreti pasta. The pork is braised in wine and tomatoes until it's tender enough to shred.
Pork Sugo with Strozzapreti
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
A simple slow cooked pork sugo with strozzapreti pasta. The pork is braised in wine and tomatoes until it's tender enough to shred.
Servings Prep Time
15minutes
Cook Time
195minutes
Servings Prep Time
15minutes
Cook Time
195minutes
Ingredients
  • 1 tablespoon vegetable oil
  • 680 grams pork - shoulder or other cut with lots of fat
  • 2 large cloves garlic minced
  • 1 medium onion diced
  • 1/2 carrot small dice
  • 2/3 cup dry red wine
  • 3 cups chopped tomatoes peeled and deseeded
  • 1 bay leaf
  • 3 sprigs thyme
  • 450 grams strozzapreti or other short pasta, boiled according to package directions
  • Parmigiano-Reggiano for serving
Units:
Instructions
  1. Generously salt and pepper the pork. Heat a heavy pot just large enough to fit the pork over medium heat. Add the oil, then add the pork. Fry until golden brown, turning until golden brown on all sides. The browned bits lay the foundation for our sugo.
  2. Transfer the pork to a plate, drain off all but 1 tablespoon of oil, then add the garlic, onions, and carrots. Saute the vegetables until they start browning. This sweetens them and adds another layer of flavor on top of the browned pork.
  3. Add the red wine and bring to a boil. You want to scrape all the browned bits off the bottom of the pan and burn off the alcohol in the wine. Add the tomatoes, bay leaf and thyme into the pot along with the pork. Make sure the pork is mostly submerged, then cover loosely with a lid (leave the lid ajar). Turn down the heat to low and simmer for about 3 hours or until you can easily stick a fork into the pork. You'll want to flip the pork a few times if it is not completely covered in sauce.
  4. When the pork is tender, remove it from the pot and use a fork to shred the meat. Use a spoon to skim off any excess fat (a little is okay, but you don't want an oil slick on top). Add the pork back to sauce, which should now be pretty thick. If it's watery, turn up the heat a bit and reduce it until it's nice and thick.
  5. Boil the strozzapreti just short of the time specified on the package. Drain and add to the sugo. Turn up the heat and cook for a few minutes until the strozzapreti is al dente and the sauce easily coats each piece of pasta. Serve with some grated Parmigiano-Reggiano.

All images and text on this website are protected by copyright. Please do not post or republish this recipe or its images without permission. If you want want to share this recipe just share the link rather than the whole recipe.

Categories
  • http://theindolentcook.blogspot.com/ leaf (the indolent cook)

    That looks so divine.  Lucky I’m having pork for dinner tonight, so I won’t be too tortured by the images of this delicious meal!

  • http://www.ouichefnetwork.com Oui, Chef

    Tis the season of the pork butt, indeed.  Love the sound of this meltingly tender ragu, it is going on my list of dishes to make for the ski house this winter.

  • Lara Alexander

    This looks perfect for a meal for a dinner party without any last minute running around the kitchen. Beautiful.

    • http://norecipes.com Marc Matsumoto

      Absolutely! It’s nice to be able to sit down and eat with the guests. 

  • http://spinachtiger.com Angela@Spinachtiger

    Now this is comfort food and I can tell how flavorful this is without being too much of anything. Just the way the Italians like to eat.

  • http://twitter.com/quatrofromaggio Paolo

    Fabulous

    • http://norecipes.com Marc Matsumoto

      Thanks for sharing Paolo! In Japan, we have some pretty disgraceful Italian food on menus, so I find myself cooking pasta at home quite a bit:-)

  • Teena Werley

    Can this be done w/ a crock pot?

    • http://norecipes.com Marc Matsumoto

      It can be done in that you’ll get a sauce with tender pork. However, you’ll still need to brown and deglaze the meat and veggies in a different pan as that’s where most of the flavor comes from. You may also need to transfer it back into a regular pan to reduce the sauce a little at the end as it will probably be too thin if made in a crock pot.

  • Fabian Peng Karrholm

    I read your blog ever since I came upon it after googling “ramen recipe kansui”. Thought it was time to let you know how amazing your blog is. I cook something from it almost once a week! So I will make this pasta for sure. However, in Sweden pork putt tends to be without so much fat, so I might try something like loin.

  • http://penniesonaplatter.com Nikki

    A little wine and a lot of time?  No problem!  The wine cancels out the problem of the time.  :)

    Definitely enjoyed your lightroom class this weekend at the Foodbuzz Festival.  I meant to find a chance to pick your brain a little more, but the weekend was just too short! :)  Even so, after your class I’m even more confident now in my choice to start using Lightroom.  Thank you!!

  • http://buyresearchpaper.org/ research papers

    Oh MY GOD !!!!! It looks so delicious!!!

  • Nipponnin

    It was nice meeting you finally! I’m home and checking my email then check my blog to find your comment- I said wow! Thank you for your presentation. It was a fascinating class. I liked way you transformed the dull photos to really great pictures. I wish I could see more of example. Have a safe trip home. Thanks again for visiting my blog. 
    PS- I am printing this gorgeous recipe so that my pork loving husband would cook it for me. 

  • http://resumecvservice.com/ professional resume

    what a great post! looks amazing!

  • http://foodnreceipes.com/ Wendy

    Thanks for sharing.It looks yummy and delicious.Great.

  • http://real-fame.blogspot.com Cannella Impazzita

    we need zesty, hearthy foods in cold weather. foods that can keep us warm from the inside:-)
    I love fall, too. Colors, foliage, everything is almost magic during this middle season.
    Love this place!

  • Pingback: Pork Sugo with Cavatappi and parmigiano curls « blisteringlydrunk

  • Pingback: Pork Sugo with Strozzapreti | Zoid SA

  • abruno

    Fortza Italia!  I lived in Italy for three years and LOVE a good sugo.  There’s nothing like the aroma of a slowly simmering sauce wafting through the house…or greeting you at the door when you’re coming in from stacking wood or raking leaves.  It’s the kind of meal that takes care of itself and never disappoints!

  • Pingback: Parsley Pasta Recipe

Welcome!

I'm Marc, and I want to teach you some basic techniques and give you the confidence and inspiration so that you can cook without recipes too!

Tomatillo
Zucchini Gratin
Buta no Kakuni
White chocolate matcha mint buttercream on coconut cupcakes
Grapefruit Guacamole
Boiled Peanuts
Scarlet Seared Scallops
Inspiration comes in many forms