Rigatoni with braised pork, tomato and olives


  • Serves 8 people

  • 1½ tbsp olive oil
  • 1 each onion, leek and celery stalk, finely chopped
  • 350 gm mild pancetta, finely chopped
  • 150 ml Madeira
  • 800 gm canned crushed tomatoes
  • 1 kg boneless pork shoulder, cut in half
  • 200 gm black Ligurian olives, pitted
  • 30 gm butter, coarsely chopped
  • 1½ tbsp (firmly packed) marjoram leaves, plus extra to serve
  • 750 gm dried rigatoni
  • To serve: finely grated parmesan
01   Preheat oven to 120C. Heat olive oil in a large casserole over medium heat, add onion, leek and celery and stir occasionally until tender (7-8 minutes). Add pancetta and stir occasionally until golden (6-7 minutes). Add Madeira, simmer until reduced by half (1-2 minutes), add crushed tomato, bring to the simmer, season to taste, add pork shoulder, cover and braise in oven, turning once, until very tender (3 hours). Remove pork and, when cool enough to handle, coarsely shred and set aside.
02   Process cooking liquid in a food processor or mouli to a purèe, transfer to a saucepan over medium heat and simmer until reduced to a thick sauce (10-12 minutes). Stir in pork, olives, butter and marjoram, season to taste and keep warm.
03   Cook rigatoni in a large saucepan of boiling salted water until al dente (6-8 minutes), drain, toss through pork mixture, and serve hot scattered with parmesan and extra marjoram leaves.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.
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