Pork Ragu Casarecce Recipe

Prepare aromatics

Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add 3 tablespoons extra virgin olive oil. When shimmering, add the finely diced onion, carrot, and celery. Sauté, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown pork and pancetta

Push the vegetables to the side and add the chopped pancetta. Cook 2–3 minutes until it renders fat. Add the ground pork, breaking it up with a wooden spoon. Cook until the meat is no longer pink and begins to brown, about 6–8 minutes. Season with 1/2 teaspoon black pepper and 1 teaspoon salt as it browns.

Deglaze and build flavor

Stir in the tomato paste and cook 1–2 minutes to caramelize. Pour in 3 tablespoons red wine to deglaze, scraping up browned bits from the pan. Let the wine reduce by half (about 2 minutes).

Simmer the ragu

Add the crushed tomatoes, 1 cup stock, bay leaf, 1/2 teaspoon dried oregano, and 1/2 teaspoon red pepper flakes. Stir to combine, bring the mixture to a gentle simmer, then reduce heat to low. Cover partially and simmer gently for 25–30 minutes, stirring occasionally, until the sauce thickens and flavors concentrate. If it becomes too thick, add a splash of stock or water.

Finish the ragu

Remove the bay leaf. Stir in 1/4 cup whole milk and 1 tablespoon butter to round out the sauce and add silkiness. Taste and adjust seasoning with additional salt and pepper as needed. Keep warm over very low heat while you cook the pasta.

Cook the pasta

Bring a large pot of salted water to a rolling boil. Add 12 oz casarecce and cook until al dente according to package instructions, usually 9–11 minutes. Reserve 1 cup of the starchy pasta cooking water, then drain the pasta.

Combine pasta and ragu

Return the drained pasta to the pot or to the skillet with the ragu (off the heat). Add about 1/2 cup reserved pasta water and toss to combine. If the sauce seems thick, add additional pasta water, 1–2 tablespoons at a time, until the sauce clings to the pasta. Stir in the 1 tablespoon butter if not already added in the ragu step for extra gloss.

Add olives and herbs

Fold in the chopped Castelvetrano olives and 1/4 cup finely chopped parsley. Toss gently to distribute evenly.

Divide the pasta among 4 warm bowls. Sprinkle each portion with a mixture of Pecorino Romano and Grana Padano (about 2 tablespoons Pecorino + 1 tablespoon Grana per serving). Finish with a light drizzle of extra virgin olive oil and a pinch of additional red pepper flakes to taste. Garnish with remaining parsley.

Serve immediately. Leftovers keep covered in the refrigerator for 2–3 days; reheat gently with a splash of water or stock.