Best 2 Pork Ragù Al Maialino Recipes

Indulge in the delectable flavors of Italian pork ragu with our collection of authentic recipes. From the classic Pork Ragù al Maialino, crafted with tender pork shoulder simmered in a rich tomato sauce infused with aromatic herbs, to the hearty Pork Ragù with Pappardelle, featuring succulent pork cooked in a flavorful sauce and tossed with wide, flat pasta.

Embark on a culinary journey as we present Pork Ragù with Mushrooms, where tender pork and earthy mushrooms unite in a creamy sauce, perfect for pairing with polenta. Experience the rustic charm of Pork Ragù with Red Wine, where pork shoulder is braised in a robust red wine sauce, exuding depth and richness. For a lighter option, explore Pork Ragù with Zucchini, a delightful combination of pork, zucchini, and fresh herbs, simmered in a delicate tomato broth.

Additionally, discover our Pork Ragù with White Beans, a Tuscan-inspired dish where succulent pork is paired with tender white beans in a savory tomato sauce. Delight in the simplicity of Pork Ragù with Spaghetti, a classic preparation that showcases the harmonious flavors of pork, tomatoes, and herbs. Whichever recipe you choose, embark on a culinary adventure and savor the authentic taste of Italian pork ragu.

Let's cook with our recipes!

PORK RAGù WITH BROKEN LASAGNE MAIALINO STYLE RECIPE - (4/5)

Pork Ragù with Broken Lasagne Maialino Style Recipe - (4/5) image

Provided by á-48098

Number Of Ingredients 12

Ingredients

4 pounds bone in pork shoulder
Salt and freshly ground pepper
3 tablespoons olive oil
1 medium white onion, peeled and cut into large pieces
1 rib celery, cut into large pieces
1 teaspoon fennel seeds
4 cups Chicken Broth
3 sprigs fresh thyme
1 pound dried pasta, such as broken lasagna
2 tablespoons unsalted butter
2 cups trimmed baby arugula
1/4 cup freshly grated Parmigiano-Reggiano

Steps:

Using a sharp knife, remove the thick skin from the pork, leaving a small amount of fat on top of the meat. Season with salt and pepper to taste. Place the pork in a large slow cooker. In a large skillet, heat the oil over medium heat. Add the onion, celery and fennel seeds. Cook until the vegetables are softened, about 10 minutes. Add the broth and thyme and bring it to a simmer. Add the contents of the skillet to the slow cooker. The meat should be almost covered by the liquid. If not, add some water. Cover and cook on low until the meat just begins to pull away from the bone, and a small sharp knife inserted in the meat comes out easily, 8 to 10 hours. Place the meat on a cutting board. With two forks, tear the meat into bite size pieces and discard the bones. Place the meat in a bowl. Strain the cooking liquid into another bowl. Skim off the excess fat. Discard the solids. Pour enough of the liquid over the pork to cover the meat. (Use the remainder for soup or stews.) When ready to serve, reheat the pork in its liquid in a large pot. Simmer until the liquid is slightly reduced. Meanwhile, bring a large pot of salted water to boiling over high heat. Add the pasta and salt to taste. Cook, stirring often, until the pasta is tender yet firm to the bite. Drain well. Add the pasta to the pot with the meat. Add the butter and cheese and stir well. Stir in the arugula. Serve immediately.

RAGU AL MAIALINO

Ragu Al Maialino image

Recipe from the Restaurant Maialino in New York. Overnight marinade requirement and also can be partially made ahead of time.

Provided by Member 610488

Categories Pork

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 pork shoulder (bone in @ 4 pounds)
salt
3 tablespoons olive oil
1 medium onion, peeled and cut into large pieces
1 celery rib, cut into large pieces
1 small fennel bulb, trimmed and cut into large pieces
1 quart chicken stock (or enough to almost cover the pork)
3 sprigs fresh thyme
freshly ground black pepper
4 tablespoons unsalted butter
2 (9 ounce) boxes lasagna noodles, broken into 3-inch shards
2 tablespoons fresh lemon juice
2 tablespoons grated parmasan cheese
1 tablespoon chopped parsley

Steps:

Remove the thick skin from the pork, leaving a thin layer of fat on top of the meat. Season heavily with salt and place in the refrigerator until ready to use, as long as overnight.
Preheat the oven to 350°F Place a deep saucepan over medium-high heat and add 2 tablespoons olive oil. Gently cook the onion, celery and fennel until they begin to soften, about 10 minutes. Add the stock and thyme and bring to a simmer. Season to taste with salt and pepper.
Rinse pork to remove excess salt, dry with a paper towel and add to seasoned broth. Cover and place in the oven for 90 - 120 minutes, until the meat just begins to pull away from the bone.
Cool meat and broth on the stove top for 30 minutes. Remove the pork and gently pull the meat from the bone, then tear the chunks into bite-size shreds. Place these in a large bowl.
Strain the broth into a separate bowl and then pour enough of it over the meat to barely cover. (Use the rest for soup.) Cover and store in the refrigerator until ready to use.
When ready to make, put a large pot of salted water over high heat and bring to a boil. While the water is heating up, place a large pan over medium-high heat and add the pork and covering liquid. Bring to a boil, then lower heat to medium and cook until the liquid is reduced by half. Add the butter and stir to emulsify into a sauce.
Meanwhile, cook the pasta in salted water according to the directions on the package, 10 to 12 minutes. When it is finished, drain and add to the sauce along with a splash of pasta water. Simmer for 1 minute, then add the lemon juice, half of the cheese, a tablespoon of olive oil and the parsley. Stir to incorporate.
Serve along with remaining cheese.

Nutrition Facts : Calories 808, Fat 28.3, SaturatedFat 10.9, Cholesterol 42.2, Sodium 455.2, Carbohydrate 112.4, Fiber 6.3, Sugar 7.6, Protein 25.3

Tips:

Choose high-quality pork shoulder for the best flavor and texture.
Sear the pork shoulder in a hot skillet before braising to create a flavorful crust.
Use a variety of vegetables in your ragù to add flavor and texture.
Simmer the ragù for at least 2 hours, or until the pork is fall-apart tender.
Serve the ragù over pasta, polenta, or mashed potatoes.
Garnish the ragù with fresh herbs, such as basil or oregano.

Conclusion:

Pork ragù alla maialino is a delicious and versatile dish that can be served with a variety of sides. It is a great way to use up leftover pork shoulder and is also perfect for a special occasion. With its rich flavor and tender texture, pork ragù alla maialino is sure to be a hit with your family and friends.