Sciabbó - The Most Underrated Pasta. Ever.

By Sip and Feast · 180 min

Ingredients

Instructions

1. Preheat the oven to 300°F, with racks positioned so a large Dutch oven fits in the middle.
2. Heat the olive oil in a heavy pot or Dutch oven over medium heat. Dry the pork, season it on all sides with salt and pepper, and brown it well all over. Move it to a plate and cover loosely with foil.
3. Add the onion with a pinch of salt and cook until soft. Stir in the tomato paste and cook for 5 minutes, lowering the heat or adding a splash of water if it starts to burn.
4. Add the wine, raise the heat to high and reduce by half. Add the tomatoes and bring to a boil.
5. Turn off the heat, return the pork to the pot, cover and bake for 2 hours. Check for tenderness; if the pork is nearly tender, bake another 30 minutes.
6. Meanwhile, bring a large pot of salted water to a boil.
7. Take the ragu out of the oven and skim off any excess fat from the surface. Break the pork into smaller pieces with a masher or wooden spoon. Stir in the cinnamon and cocoa powder, then season with salt, pepper and a little sugar if needed to balance the flavor.
8. Cook the pasta to 1 minute less than al dente.
9. Put 4 cups of the ragu in a large pan over medium heat. Add the drained pasta and toss well. If it looks dry, add more ragu and a little pasta water. Once the pasta is al dente, take the pan off the heat.

Summarized from Sip and Feast's video. Watch it for the details.

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