Baked Orecchiette with Pork Sugo
Foodandwine.com
Foodandwine.com
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Ingredients

  • 3 1/4 pounds boneless pork shoulder, cut into 1-inch pieces
  • Kosher salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 4 carrots, cut into 1/4-inch dice
  • 4 celery ribs, cut into 1/4-inch dice
  • 1 large sweet onion, cut into 1/4-inch dice
  • 4 garlic cloves, very finely chopped
  • One 14-ounce can diced tomatoes
  • 1 1/2 cups dry red wine
  • 4 thyme sprigs
  • 5 cups chicken stock or low-sodium broth
  • 2 tablespoons chopped flat-leaf parsley
  • 1 tablespoon chopped oregano
  • 1/2 teaspoon crushed red pepper
  • 1 1/2 pounds orecchiette
  • 2 cups freshly grated Parmigiano-Reggiano cheese (7 ounces)

Instructions

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