Indulge your taste buds in a culinary journey to Italy with our mouthwatering Bucatini Pasta with Pork Ragu! This rich and hearty dish combines the perfect al dente bucatini pasta with a savory, slow-simmered pork ragu that’s bursting with flavor. Whether you’re planning a cozy family dinner or looking to impress guests, this recipe will have everyone asking for seconds. With just a few simple ingredients and a little bit of time, you can create a restaurant-quality meal right in your own kitchen. Ready to elevate your pasta game? Let’s dive into this delicious recipe!
Prep Time: 10 mins
Cook Time: 1 hrs
Total Time: 1 hrs 10 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb bucatini pasta
- 1 lb ground pork
- 1 can crushed tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup red wine
- 1 tsp dried oregano
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Begin by preparing your ingredients. Dice the onion finely, mince the garlic, and have all other ingredients measured and ready.
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add a splash of olive oil and brown the ground pork, breaking it into small pieces with a wooden spoon. Cook until the meat is no longer pink and develops a golden-brown color, approximately 7-8 minutes.
- Add the diced onions to the browned pork and sauté until they become translucent and soft, about 4-5 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Pour in the red wine, scraping the bottom of the pot to release any browned bits. Allow the wine to simmer and reduce by half, which will concentrate the flavors.
- Add the crushed tomatoes, dried oregano, salt, and pepper. Stir to combine all ingredients thoroughly.
- Reduce the heat to low, cover the pot, and let the ragu simmer slowly for approximately 45-50 minutes, stirring occasionally. The sauce should thicken and develop rich, deep flavors.
- About 15 minutes before the ragu is finished, bring a large pot of salted water to a rolling boil. Add the bucatini pasta and cook according to package instructions until al dente, typically 8-10 minutes.
- Drain the pasta, reserving about 1/2 cup of pasta water. If the ragu seems too thick, you can use the pasta water to adjust the sauce's consistency.
- Add the cooked bucatini directly into the ragu, tossing to ensure the pasta is well-coated with the sauce. If needed, add a splash of reserved pasta water to help the sauce cling to the pasta.
- Serve hot in individual bowls, generously grating fresh Parmesan cheese over the top. Garnish with fresh basil leaves if desired.
Tips
- Prep Ahead: To save time, prepare your ingredients in advance. Dice the onion and mince the garlic before you start cooking, so everything is ready to go when you need it.
- Choose Quality Ingredients: The flavor of your ragu will greatly depend on the quality of your ingredients. Opt for high-quality ground pork and canned crushed tomatoes for the best results.
- Don’t Rush the Simmer: Allow the ragu to simmer for the full 45-50 minutes. This slow cooking process is essential for developing deep, rich flavors that will elevate your dish.
- Adjust Sauce Consistency: If your ragu becomes too thick, don’t hesitate to add a splash of reserved pasta water. This will help the sauce cling to the bucatini for a perfectly coated dish.
- Garnish for Flavor: Finish your dish with a generous grating of fresh Parmesan cheese and a sprinkle of fresh basil leaves. This not only adds flavor but also enhances the presentation!
Nutrition Facts
Calories: 650kcal
Carbohydrates: 65g
Protein: 35g
Fat: 28g
Saturated Fat: 10g
Cholesterol: 95mg
