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Ingredients
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Pork Ragù
Gremolata
Whipped Ricotta
Pasta
Method
Pork Ragù
- 1
Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Add chopped onion, diced carrot, and diced celery. Sauté until the vegetables are softened, about 5-7 minutes.
- 2
Brown the Pork
Add the diced pork shoulder to the pot. Cook until browned on all sides, about 8-10 minutes.
- 3
- 4
Season the Ragù
Add bay leaves, salt, black pepper, and chopped thyme. Bring the mixture to a simmer.
- 5
Simmer
Reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, stirring occasionally, until the pork is tender and the sauce is thickened.
Gremolata
- 6
Prepare the Gremolata
In a small bowl, combine chopped parsley, minced garlic, lemon zest, and olive oil. Mix well and set aside.
Whipped Ricotta
- 7
Whip the Ricotta
In a medium bowl, combine ricotta cheese, heavy cream, salt, and black pepper. Using an electric mixer, whip until smooth and creamy, about 2-3 minutes.
Pasta
- 8
Cook the Pasta
In a large pot of boiling salted water, cook the mafalda pasta according to package instructions until al dente. Drain and set aside.
Assembly
- 9
Assemble the Dish
To serve, place a portion of the cooked mafalda pasta on a plate. Top with a generous ladle of pork ragù, a dollop of whipped ricotta, and a sprinkle of gremolata. Enjoy!
