health

February 5, 2026

Rachel Roddy’s recipe for pork ragu with herbs (for gnocchi or pasta)

Marbled flesh and fat are key to this rich, succulent and dense ragu, boosted with powerful notes of bay, sage and rosemary

Rachel Roddy’s recipe for pork ragu with herbs (for gnocchi or pasta)

TL;DR

  • Sicché Roba Toscana at Testaccio market serves traditional Tuscan dishes.
  • Daily offerings include lampredotto and torta di ceci (chickpea flour pancake).
  • The author was particularly impressed by the ragu di capocollo, made with minced pork neck.
  • The ragu's richness comes from the marbled fat in the pork neck and is enhanced by bay, sage, and rosemary.
  • A recipe for pork ragu with gnocchi or pasta is included, detailing ingredients and preparation steps.

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