Pork Ragu with Pappardelle Pasta

  • Yield : 6
  • Servings : 4-6
  • Prep Time : 60m
  • Cook Time : 1:30 h
  • Ready In : 2:30 h

Ingredients I used

• Extra virgin olive oil
• 1 – 1/12 pounds of boneless pork loin, ground
• 1 large onion, finely copped
• 6-7 cloves garlic, chopped
• 1 500ml bottle/can of tomato puree
• ¼ cup of cream, 10%
• ¼ cup of white wine, I use un-oaked Chardonnay
• 1 large sprig of fresh rosemary, finely chopped
• 2-3 table spoons of dried oregano
• Sea salt to taste
• Fresh cracked black pepper
• Pappardelle pasta
• Fresh grated parmigiano-reggiano
How I made this

Heat the olive oil in deep skillet or pot over medium-high heat. Add the chopped onion, season with salt and pepper and cook for about 3-4 minutes or until the onion has softened. Add the garlic and cook for about another minute or two. Add the chopped rosemary and oregano and cook for another minute. Deglaze the pan with the white wine and then burn off the alcohol for about 1 more minute. Add the ground pork and stir, cook for about 8-10 minutes or until the pork is browning and most of the liquid has dissolved. Add the tomato puree and bring the liquid to a boil, then reduce heat to medium-low and let simmer for 1-1/2 hours.

Once the pasta is made, bring a large pot of water to boil and season water with sea salt. Boil the pasta until it floats to the top and then boil for one more minute. Once cooked remove and place in large bowl and drizzle with extra virgin olive oil so it does not stick and adds flavor

In a separate non-stick pan add 1-2 table spoons of extra virgin olive and set to medium-high heat. Add some of the Ragu and then add the cream, stir until the sauce is creamy and a little lighter in color. Once in corporate and up to temperature, add the pasta and stir until all pasta is coated with the Ragu. Then plate the Ragu and pasta, grate parmigiano-reggiano and serve.

Optional – Drizzle white truffle oil over the Ragu once plated.



Recipe Type:
Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • Grilled Italian Style Octopus

  • Pan Seared Calamari with Capers and Grape Tomatoes

  • Ricotta Gnocchi

  • Hand made Pappardelle Pasta with Homemade Meatballs in a Tomato Cream Sauce.

  • Lemon Garlic Pasta

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Follow Us!