Pork Ragù & Burrata Bucatini

Hand-Crafted Pasta Perfection

With an extensive history and post-medieval origins, pasta has had a tremendous influence on cuisines and cultures across the globe. Its most prominent roots stem in Italy, where it’s known for its labor-intensive preparations that require a list of simple ingredients, as well as heart and soul. In today’s society that prioritizes convenience, pasta has lost its fundamental essence, with commercialized, pre-cooked products becoming the standard. From making the fresh dough to kneading, cutting, and hanging it to dry, consider bringing hand-crafted pastas back to your kitchens. Serve plates that not only give customers a taste of freshly made noodles, but also your operation’s devotion to quality, flavor, and execution. Take a culinary leap back in time and celebrate pasta traditions with old-fashioned preparations, signature sauces, and top-quality accents.

Pork Ragù & Burrata Bucatini
Tomato-Red Wine Pork Ragù & Burrata Bucatini with sourdough breadcrumbs
Servings
4
Servings
4
Pork Ragù & Burrata Bucatini
Tomato-Red Wine Pork Ragù & Burrata Bucatini with sourdough breadcrumbs
Servings
4
Servings
4
Ingredients
Tomato-Red Wine Pork Ragù
Sourdough Breadcrumbs
Bucatini
For Serving
Servings:
Units:
Instructions
Tomato-Red Wine Pork Ragù
  1. Sprinkle pork with salt and pepper. Heat oil in a saucepot over medium-high heat. Add pork; cook until browned on all sides, about 10 minutes, stirring frequently. Add garlic, celery, carrot, onion, oregano and rosemary; cook until onion is tender, about 10 minutes, stirring occasionally. Add tomatoes, wine, vinegar and 1 cup water; cover and cook over low heat until pork is very tender, about 1½ hours, stirring occasionally. Cool; refrigerate in an airtight container up to 6 days. Makes about 4 cups.
Sourdough Breadcrumbs
  1. Toss all ingredients in a bowl; spread on a parchment-lined sheet tray and bake at 375°F until golden brown and dry, about 15 minutes. Cool slightly; pulse in a food processor until coarse crumbs form. Store at room temperature in an airtight container up to 6 days. Makes about 1 cup.
Bucatini
  1. Prepare bucatini as label directs; drain and drizzle with oil. Refrigerate in an airtight container up to 4 days. Makes about 6 cups.
For Serving
  1. heat 1 tablespoon oil in a sauté pan over medium-low heat; add 1 garlic clove and cook until golden brown and crisp, about 2 minutes, turning once. Remove garlic to paper-towel; add 1 cup Tomato-Red Wine Pork Ragù and 1½ cups Bucatini to sauté pan. Cover and cook until heated through and slightly thickened, about 6 minutes, stirring frequently. Serve bucatini topped with 1 burrata ball and ¼ cup Sourdough Breadcrumbs garnished with garlic, pepper and rosemary.