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Ingredients
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Pasta
Pork Ragu
Garnish
Method
Cooking Pasta
- 1
Boil Water
In a large pot, bring salted water to a boil. Use about 1 tablespoon of salt for every 4-5 liters of water.
- 2
Cook Tagliatelle
Add the tagliatelle to the boiling water and cook according to package instructions, usually about 8-10 minutes, until al dente.
- 3
Drain and Set Aside
Once cooked, drain the pasta and reserve a cup of pasta water. Set the pasta aside.
Preparing Pork Ragu
- 4
Heat Oil
In a large skillet or saucepan, heat the olive oil over medium heat.
- 5
- 6
Add Garlic
Stir in the minced garlic and cook for an additional minute until fragrant.
- 7
Brown the Pork
Increase the heat to medium-high and add the diced pork shoulder. Cook until browned on all sides, about 8-10 minutes.
- 8
- 9
Add Tomatoes and Herbs
Stir in the crushed tomatoes, rosemary, thyme, salt, and black pepper. Reduce heat to low and simmer for about 30-40 minutes, stirring occasionally.
- 10
Combine with Pasta
Once the ragu is thickened, add the cooked tagliatelle to the sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Serving
- 11
Plate the Dish
Serve the tagliatelle with pork ragu on plates or bowls.
- 12
Add Garnish
Top with grated Parmesan cheese and fresh basil leaves before serving.