Pork Ragout Pappardelle

Comforting and flavorful sauce with tender melt in your mouth pork over a light and fresh made pasta. Really can’t go wrong. This is the ultimate Sunday dinner and it honestly isn’t too difficult to pull off. The leftovers were delicious!!

Ingredients:

  • 3-4 lb pork butt/shoulder
  • 1 1/2 lbs pasta
  • 1 1/2 28 oz cans crushed tomatoes
  • 3 celery stalks
  • 1 sweet onion
  • 2 carrots
  • 4 garlic cloves
  • 4-5 sprigs of Fresh thyme
  • 2-3 sprigs fresh rosemary
  • 1-2 Bay leaves
  • Parmesan rind (optional)
  • Fresh grated Parmesan
  • Vegetable or olive oil
  • Kosher salt
  • Fresh cracked black pepper
  • Calabrian Chile peppers- 1 spoonful
  • 1 1/2 cups white wine
  • 1/2 cup chicken broth
  • Fresh chopped parsley for garnish

Ingredient notes: the white wine should be something light and drinkable. I used an Italian Pinot Grigio that was only $10 and I enjoyed drinking it while cooking! Calabrian Chile peppers are hard to find so red chile flakes are a fine substitute. You also could make this with beef like a short rib instead of pork- in that case I would maybe use red wine instead of white for a richer sauce but everything else can stay the same.

Directions:

Cut your pork into 3 manageable sized pieces, pat dry and season with salt and pepper. Turn pan on high and sear all sides of the pork. If your pan is too small do it in stages or you will steam your meat instead of sear it.

While your pork is searing, assemble your herbs and tie with twine.

Thyme, rosemary and bay leaf

When your pork is done searing remove from the pan and add onions. (Add more oil if needed) Let cook for 2-3 minutes and then add carrots and celery. Let cook another 3-5 minutes and then add garlic and cook until you smell the garlic!

Add wine let it reduce for at least 5 minutes – you want mostly all of the liquid to cook down.

Pour in crushed tomatoes and chicken broth.

Then place your pork back into the pot, with your herbs and the cheese rind.

Bring the sauce to a simmer and cook covered for at least one and a half hours. At about that time when the pork is fork tender, take it out of he pot and place on a cutting board. Use two forks to pull the pork apart and then put it back in the pot.

Cook your pasta short of al dente and place directly in the pot to incorporate. The pasta will continue cooking in there. Add a few tbsp of fresh grated cheese and stir.

Plate with more cheese and fresh chopped parsley. Nosh n mangia!!! 🍝

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