Pork Collar Ragout with Pasta

D'Artagnan chef bio | Yield: 8-10
This hearty and simple recipe makes enough to feed a crowd. The tender morsels of pork collar are slow-cooked with herbs and tomatoes for maximum flavor.
Pork Collar Ragout with Pasta

Ingredients

  • 1 Berkshire pork collar, cut into large 1-1½ inch dice
  • 3 cans whole plum tomatoes, 28 oz. (purée tomatoes and juice together)
  • 2 bulbs of garlic (skins removed and sliced)
  • 2 medium white onions (medium dice)
  • 2 tablespoons dried oregano
  • 2 tablespoons fresh oregano
  • 2 tablespoons dried rosemary
  • 2 tablespoons dried rubbed sage
  • 2 tablespoons red pepper flakes
  • Fresh basil leaves for garnish
  • Parmesan Reggiano (freshly grated)
  • Salt and pepper to taste
  • Neutral oil
  • Jean Reno olive oil, to taste (optional)

Preparation

  1. Heat a large 8-quart sauce pot on medium-high heat. Coat the bottom of the pot with neutral oil. Brown chunks of pork collar in batches so there is a single layer of pork for each batch. Once browned, remove from pan and set aside.
  2. In the same pan, add diced onions and sliced garlic and sauté until tender and brown. Add cooked pork back into the pot with onions and garlic. Add puréed tomatoes and stir until combined. Add in dried and fresh herbs and spices; reserve fresh basil for garnish.
  3. Bring sauce to a boil while stirring to prevent burning. Once a slight boil develops, reduce the temperature to a low simmer. Continue to cook the sauce until the meat is tender. Stir every 15 minutes to prevent burning. You may also transfer to a 325-degree F oven and slow cook; if so, only stir every 45 minutes. If the sauce consistency becomes too thick, add ¼ cup of water or stock as needed.
  4. Season with salt and pepper to taste.
  5. Cook pappardelle pasta to al dente and toss with sauce and fresh parmesan. Grate additional parmesan Reggiano on top of the pasta and garnish with fresh basil. Drizzle olive oil over the whole dish, if desired.