Jul 14 2026
Restaurants›Pasta Eataliana Trattoria Napoletana›Cavatelli With Pork Ragu Recipe

Cavatelli With Pork Ragu Recipe

Inspired by Pasta Eataliana Trattoria Napoletana
Time3h
Serves6

Cavatelli in slowly cooked braised pork ragu' red sauce.

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Ingredients

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Pork Ragu

Cavatelli Pasta

To Serve

Method

Pork Ragu Preparation

  1. 1

    Sear the Pork

    In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the pork shoulder with salt and black pepper, then sear it on all sides until browned, about 5-7 minutes. Remove the pork and set aside.

  2. 2

    Sauté the Vegetables

    In the same pot, add the diced onion, carrot, and celery. Sauté until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

  3. 3

    Deglaze and Simmer

    Pour in the red wine to deglaze the pot, scraping up any browned bits. Allow the wine to reduce for about 3-4 minutes. Add the crushed tomatoes, chicken broth, bay leaves, and the seared pork back into the pot. Bring to a simmer.

  4. 4

    Slow Cook

    Cover and reduce the heat to low, letting the ragu cook for about 2-3 hours until the pork is tender and easily shredded. Stir occasionally and add water if the sauce gets too thick.

  5. 5

    Shred the Pork

    Once the pork is tender, remove it from the pot and shred it using two forks. Return the shredded pork to the sauce and stir in the chopped basil. Adjust seasoning with salt and pepper.

Cavatelli Pasta Preparation

  1. 6

    Make the Dough

    On a clean surface, mound the all-purpose flour and make a well in the center. Crack the eggs into the well, add salt, and mix together using a fork, gradually incorporating the flour until a dough forms.

  2. 7

    Knead the Dough

    Knead the dough for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.

  3. 8

    Form Cavatelli

    Roll out the dough into long ropes about 1/2 inch thick. Cut into 1-inch pieces and use a fork to press and roll each piece to create the characteristic shape of cavatelli.

Cooking the Cavatelli

  1. 9

    Cook the Pasta

    In a large pot of salted boiling water, add the cavatelli. Cook for about 3-5 minutes or until they float to the surface and are tender. Drain and reserve some pasta water.

  2. 10

    Combine with Ragu

    Add the cooked cavatelli to the pot with the pork ragu. Toss to combine, adding reserved pasta water if needed to loosen the sauce.

To Serve

  1. 11

    Serve and Garnish

    Plate the cavatelli with pork ragu, sprinkle with grated Parmesan cheese, and garnish with fresh basil. Serve hot.

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