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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Baked Cavatelli with Pork Sugo Recipe

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This recipe for Baked Cavatelli with Pork Sugo is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 1/4 lb boneless pork shoulder cut into 1 in. pieces
salt and pepper
3 T. EVOO
4 carrots 1/4 in dice
4 celery ribs 1/4 in dice
1 lg sweet onion 1/4 in dice
4 garlic cloves minced
14 oz. dice tomatoes
1 jar marinara
1 1/2 c red wine
4 thyme sprigs
5 c. chicken stock
2 T. flat leaf parsley
1 T. chopped oregano
1/2 t. crushed red pepper
1 lb. cavatelli pasta
2 c. Parm 7 oz grated
Directions:
Directions:
Preheat oven to 375º
Lg enamel cast iron pan, heat oil. Season pork with salt and pepper. Add pork in single layer and brown over mod high heat until golden brown all over about 12 min. Remove meat and set aside. Add carrots, celery, onion and garlic and cook about 8 min. Add tomatoes and bring to simmer. Add red wine, thyme and cook until wine reduced by half, about 5 min. Add marinara and stock and pork, then bring to boil. Cover and simmer over low heat until pork is tender, about 2 hours (or cook in the oven, even better).
Shred the pork then stir in parsley, oregano, red pepper and season if needed.
Cook cavatelli until al dente and drain well. Add to casserole and pork sauce. Sprinkle with Parm and bake in upper third of oven for about 35 min. Let stand 10 min
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
A rich black fruited Amarone Classico from Italy as suggested pairing

 

 

 

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