Recipe of the week: pork knuckle ragù by Gennaro Contaldo

Recipe from Gennaro’s Cucina: Hearty Money-Saving Meals from an Italian Kitchen

(Image credit: David Loftus)

published 20 February 2023

Pork knuckle is an economic cut of meat and ideal for slow cooking in a ragù, says Gennaro Contaldo. For extra flavour, I season the pork with a mix of garlic, herbs and grated parmesan. Pork knuckle takes time to cook, but the resulting rich tomato sauce can be served with some freshly cooked pasta, and the pork enjoyed as a main course with a green salad.

Ingredients: serves four

Combine the garlic, rosemary, parsley, lemon zest, grated parmesan and a little salt and pepper in a bowl, then place this mixture around the cavity of the pork, pressing it in well. Tie up with kitchen string so that the filling doesn’t escape.
Heat 2 tbsp of olive oil in a large saucepan over a medium-to-high heat, add the pork and seal well on all sides for about 20 minutes, then add the wine and allow it to evaporate. Transfer the pork to a plate and set aside.
Heat the remaining olive oil in the same pan, add the onion, celery and carrot and sweat over a medium heat for about 5 minutes until softened. Return the pork to the pan, then add the passata and enough water nearly to cover the pork. Bring to the boil, then reduce the heat, partially cover with a lid and cook gently for 3½ hours until the meat is tender and almost falling off the bone, and the sauce has thickened.
Remove the pork and slice the meat, then serve with a little of the tomato sauce. You can also serve the tomato sauce with some freshly cooked pasta, if you like.
Note: Any leftover tomato sauce can be stored in the fridge or freezer for another time. As is typical in Italian meat ragù, this simple effortless dish can be enjoyed for two courses and in Italy is usually served for Sunday lunch.