Name: Cavatelli with Pork Ragù
Yield: 8 Servings
Ingredients: 1 1½-lb. boneless pork shoulder (Boston butt), cut into 1½” pieces; Kosher salt and freshly ground black pepper; ¼ cup olive oil, plus more; ½ medium onion, finely chopped; 1 carrot, peeled, finely chopped; 1 celery stalk, finely chopped; 1 garlic clove, finely chopped; 1 sprig rosemary; 1 sprig oregano; 1 bay leaf; 1 14-oz. can crushed tomatoes; ½ cup dry red wine; ¼ teaspoon black peppercorns; ¼ teaspoon ground nutmeg; ⅛ teaspoon ground cloves; 1 pound cavatelli or other small shell pasta; ⅓ cup dried currants soaked in ½ hot water (optional); 1 bunch Tuscan kale, ribs and stems removed, torn into 2” pieces; ¼ cup (½ stick) unsalted butter; ½ cup grated Parmesan, plus more

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A low, steady simmer makes this braise a great pork ragù to pour over your cavatelli.

Recipe notes