Cavatelli with Pork Ragù
A low, steady simmer makes this braise a great pork ragù to pour over your cavatelli. 8 Servings 1½-lb. boneless pork shoulder (Boston butt), cut into 1½” pieces Kosher salt and freshly ground black pepper cup olive oil, plus more medium onion, finely chopped carrot, peeled, finely chopped celery stalk, …
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