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Cavatelli with Pork Ragù

Cavatelli with Pork Ragù

Bon Appétit - Bon Appetit

A low, steady simmer makes this braise a great pork ragù to pour over your cavatelli. 1 1½-lb. boneless pork shoulder (Boston butt), cut into 1½” pieces ⅓ cup dried currants soaked in ½ hot water (optional) 1 bunch Tuscan kale, ribs and stems removed, torn into 2” pieces Season pork with salt and …

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Cook with confidence. Enjoy your food.

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