Cavatelli With Ragù Recipes

CAVATELLI WITH PORK RAGù

Steps:

• Season pork with salt and pepper. Heat 1/4 cup oil in a large heavy pot over medium-high heat. Working in batches, cook meat, turning occasionally, until browned, 10-15 minutes; transfer to a large plate.
• Drain all but 2 tablespoons fat from pot. Reduce heat to medium and cook onion, carrot, celery, and garlic, stirring occasionally, until golden brown, 8-10 minutes. Tie rosemary, oregano, and bay leaf into a bundle with kitchen twine; add to pot along with pork, tomatoes, wine, peppercorns, nutmeg, and cloves. Add water just to cover meat and bring to a boil. Cover, reduce heat, and simmer, adding more water as needed, until meat is very tender, 1-1 1/2 hours.
• Discard herb bundle. Using 2 forks, shred meat in pot; cook, uncovered, over medium heat until sauce is thickened, 8-10 minutes.
• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 1/2 cup pasta cooking liquid.
• Add currants, if using, and kale to ragù; cook until kale is soft, about 4 minutes. Add pasta; cook, adding reserved pasta cooking liquid as needed, until sauce coats pasta. Mix in butter and 1/2 cup Parmesan; season with salt and pepper. Serve pasta drizzled with oil and topped with more Parmesan.
• DO AHEAD: Pork can be cooked (do not shred) 2 days ahead. Let cool in braising liquid; cover and chill.

CAVATELLI WITH RAGù

Steps:

• 1 Prepare the ragù or sauce. Have ready 2 baking sheets dusted with flour. 2 Cut the dough into 1/2-inch pieces. Hold a small knife with a dull blade and rounded tip with your index finger pressed against the blade of the knife. Flatten each piece of dough, pressing and dragging it slightly so that the dough curls around the tip of the knife to form a shell shape. 3 Spread the pieces on the prepared pans. Repeat with the remaining dough. (If you are not using the cavatelli within an hour, place the pans in the freezer. When the pieces are firm, scoop them into a plastic bag and seal tightly. Do not thaw before cooking.) 4 To cook, bring four quarts of cold water to a boil over high heat. Add the cavatelli and 2 tablespoons of salt. Cook, stirring occasionally, until the pasta is tender yet still slightly chewy. 5 Drain the cavatelli and pour them into a heated serving bowl. Toss with the sauce. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

RAGOUT OF LAMB SHOULDER WITH CAVATELLI

Steps:

• 1. Heat the oil in a large, heavy-bottomed pot over high heat. Season the lamb shoulder with the fennel, rosemary, salt, and pepper. Add the lamb to the pot and sear on all sides, turning occasionally, until golden brown, 5-7 minutes. Transfer to a platter.
• 2. Add the leeks, celery, garlic, and red pepper flakes to the pot and cook until softened, about 5 minutes. Add the anchovies, tomato paste, thyme, and bay leaf and cook, stirring constantly, until a dark, mahogany-colored crust forms on the bottom of the pot, 3-4 minutes.
• 3. Add the wine and bring to a boil, stirring constantly. Return the lamb to the pot and add the orange peel, red onions, and Fond de Veau. Cover and bring to a boil. Reduce the heat to a slow simmer and cook until the lamb is tender, about 2 hours. Remove from the heat and let the lamb cool in the pot, covered. Discard the bay leaf.
• 4. When you're ready to serve, pull the lamb meat from the bone and return to the rich sauce in the pot along with the cooked pasta. Add the sweet peas and warm thoroughly before serving.