Rachel Roddys recipe for pork ragu with herbs (for gnocchi or pasta) | A kitchen in Rome

Published: Thursday, February 5, 2026 at 6:00 am

Testaccio Market Chef Shares Secret to Succulent Pork Ragu

A chef at Testaccio Market in Rome is drawing crowds with the enticing aroma of his slow-cooked pork ragu. Leonardo Cioni, the chef behind Sicch Roba Toscana, has been serving up traditional Tuscan fare for over three years, with his ragu di capocollo being a particular standout. The dish, served with potato gnocchi, has become a favorite among locals and visitors alike.

The key ingredient in Cioni's ragu is capocollo, a cut of pork from the upper shoulder known for its generous marbling of fat. This marbling contributes to the ragu's rich flavor and succulent texture. Cioni uses minced capocollo, which he believes provides a superior texture compared to braising a whole joint. The ragu is further enhanced by the addition of bay leaves, sage, and rosemary.

The recipe involves frying the minced pork in olive oil until it loses its pinkness, followed by the addition of onions, herbs, and a pinch of salt. White wine is then added, followed by crushed tomatoes, tomato concentrate, and warm water. The ragu simmers gently for two hours, resulting in a dense, oily sauce. The ragu is then served over gnocchi or pasta, topped with Parmesan or Grana Padano cheese.

BNN's Perspective: This recipe highlights the beauty of simple, traditional cooking. While the use of pork neck may not be the most health-conscious choice, the focus on quality ingredients and slow cooking methods is a testament to the enduring appeal of classic cuisine. It's a reminder that sometimes, the most satisfying meals are those prepared with care and patience.

Keywords: pork ragu, capocollo, gnocchi, pasta, Italian food, Tuscan cuisine, recipe, Testaccio Market, Rome, chef, slow cooking, herbs, bay leaves, sage, rosemary, minced pork, Parmesan, Grana Padano

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