Pork Sugo with Strozzapreti


Ready in: 45 minutes
Servings: 4
Gluten Free


  • 1bay leaf
    Spices and Seasonings
  • 2/3cupdry red wine
    Alcoholic Beverages
  • 2large clovesgarlic minced
  • Parmigiano-Reggiano for serving
  • 1.5poundspork butt or other cut with lots of fat
  • 3cupschopped tomatoes peeled and deseeded
  • 1tablespoonvegetable oil
    Oil, Vinegar, Salad Dressing
  • 1/2carrot small dice


  • Generously salt and pepper the pork.
  • Heat a heavy pot just large enough to fit the pork over medium heat.
  • Add the oil, then add the pork. Fry until golden brown, turning until golden brown on all sides. The browned bits lay the foundation for our sugo.
  • Transfer the pork to a plate, drain off all but 1 tablespoon of oil, then add the garlic, onions, and carrots.
  • Saute the vegetables until they start browning. This sweetens them and adds another layer of flavor on top of the browned pork.
  • Add the red wine and bring to a boil. You want to scrape all the browned bits off the bottom of the pan and burn off the alcohol in the wine.
  • Add the tomatoes, bay leaf and thyme into the pot along with the pork. Make sure the pork is mostly submerged, then cover loosely with a lid (leave the lid ajar). Turn down the heat to low and simmer for about 3 hours or until you can easily stick a fork into the pork. You'll want to flip the pork a few times if it is not completely covered in sauce. When the pork is tender, remove it from the pot and use a fork to shred the meat. Use a spoon to skim off any excess fat (a little is okay, but you don't want an oil slick on top).
  • Add the pork back to sauce, which should now be pretty thick. If it's watery, turn up the heat a bit and reduce it until it's nice and thick. Boil the strozzapreti just short of the time specified on the package.
  • Drain and add to the sugo. Turn up the heat and cook for a few minutes until the strozzapreti is al dente and the sauce easily coats each piece of pasta.
  • Serve with some grated Parmigiano-Reggiano.

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