Ingredients
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2 pounds mixed boneless, skin-on pork pieces (such as shank, trotter, and belly meat)
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1/2 cup (4 ounces) dry white wine
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3 teaspoons fine sea salt, divided
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2 tablespoons extra-virgin olive oil
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3 yellow onions, finely chopped
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3 celery stalks, finely chopped
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2 carrots, finely chopped
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3 garlic cloves, minced
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3 cups strained tomatoes (such as Pomì)
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2 pounds fresh Hand-Rolled Busiate or 1 pound dried short pasta (such as gemelli)
Directions
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Stir together pork, wine, and 2 teaspoons salt in a medium bowl. Cover and refrigerate 12 hours.
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Assemble a chilled meat grinder with the coarse grinding plate; attach to a stand mixer. Remove pork from refrigerator, and drain. Set stand mixer to medium speed. Pass pork pieces through the feed tube into a large bowl.
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Heat oil in a large Dutch oven over medium-high. Add onions, celery, carrots, and garlic; cook, stirring often, until vegetables are tender, about 6 minutes. Add ground pork; cook, stirring often, until pork is crumbly and cooked through, about 6 minutes. Stir in strained tomatoes. Reduce heat to low; cook, covered, stirring occasionally, until flavors meld, about 3 hours. Stir in remaining 1 teaspoon salt. Keep warm.
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Bring a large pot of generously salted water to a boil over high. Add busiate to boiling water. Return to a boil; stir and cook until busiate just rises to surface, about 3 minutes. Drain, reserving 1 cup cooking liquid. Gently stir cooked pasta into warm ragù, adding cooking liquid, 1/4 cup at a time, as needed to emulsify sauce.
Aubrie Pick
Make Ahead
Ragù can be made up to 3 days ahead and stored in refrigerator.
Suggested Pairing
Smoky, intense Nero d’Avola.