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Secret Recipe: Slow-Cooked Pork Sugo from Perbacco

Emily Luchetti at Perbacco. Photography by Jen Siska.

7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email lauren@7x7.com. Your wish may end up on the blog, along with the actual recipe from the chef.

In the July 2011 issue, pastry chef Emily Luchetti (of Waterbar and Farallon) obsessed over her favorite comfort food: red sauce. "I mean something like marinara, Bolognese, or even just straight grape tomatoes with basil," she says. "If I get it at a restaurant, I like Perbacco's canneroni with pork sugo." We've got the recipe for the sauce, which goes nicely with canneroni pasta and some ricotta salata on top. 

Slow-Cooked Pork Sugo 

Serves 6 

5 tablespoons extra-virgin olive oil

4 yellow onions, diced small

2 tablespoons fennel seed

2 tablespoons red chili flakes

1 bay leaf

16 ounces canned diced tomatoes

16 ounces canned tomato puree 

10 ounces pork stock

1 (4 pounds) roasted pork butt, shredded into small pieces 

2 sprigs rosemary

Salt to taste

Ground black pepper to taste

1. In a thick-bottomed pot, heat the olive oil over medium heat. Add the onions, and cook gently until translucent. Then add the fennel seed, chili flakes, and bay leaf, and cook for 2 more minutes, stirring constantly.  

2. To the pot, add all the tomatoes, pork stock, and shredded pork, and bring to a simmer. Continue cooking the sauce at a simmer for 1 hour, stirring every 5 minutes to keep the sauce from sticking and burning on the bottom.

3. Finish the sugo with rosemary, and season to taste with salt and pepper.