Fresh Pasta With Pork Shoulder And Cocoa Sugo Recipe

Cooking Directions

• STEP 1.Season the pork shoulder with salt and pepper, then sear it in a hot pan until browned on all sides.
• STEP 2.In the same pan, sauté onions, garlic, and carrots until softened. Add tomato paste and cook for a minute.
• STEP 3.Deglaze the pan with red wine, scraping up any browned bits. Add crushed tomatoes, beef broth, cocoa powder, and herbs.
• STEP 4.Return the pork shoulder to the pan, cover, and simmer on low heat for 3-4 hours until the meat is tender and easily shreds.
• STEP 5.Remove the pork shoulder from the sauce and shred it using two forks. Return the shredded meat to the sauce and simmer for another 30 minutes.
• STEP 6.Cook the fresh pasta according to package instructions until al dente. Drain and toss with the pork shoulder and cocoa sugo.
• STEP 7.Serve the fresh pasta with pork shoulder and cocoa sugo hot, garnished with grated Parmesan cheese and fresh basil leaves.

Cooking Tips

• For a deeper flavor, marinate the pork shoulder in the sauce overnight before cooking.
• If the sauce is too thick, add a splash of water or broth to thin it out.
• You can make the pork shoulder and cocoa sugo ahead of time and reheat it before serving.
• Fresh pasta cooks quickly, so keep an eye on it to avoid overcooking.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pasta and sauce in a saucepan over low heat, adding a splash of water or broth if needed.
• Serve the fresh pasta with pork shoulder and cocoa sugo as a main course with a side salad or crusty bread.