Pappardelle with Pork Ragu
Prep Time
15 Minutes
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Cook Time
120 Minutes plus marinating
Yield
Serves 6
Description
Most ingredients are available in Antonio’s Market
Ingredients
1 ea Pork Butt, 2 to 3 lbs
3 cups Dry White Wine
2 1/2 tbsp Red Wine Vinegar
2 ea Rosemary Sprigs
2 ea Garlic Cloves, Smashed and Peeled
1 ea Can 28 0z San Marzano Plum Tomatoes, Drained and Coarsely Chopped
1 ea (2oz) Thick-Cut Pancetta, Cut into 1/8in dice
1/4 cup Extra Virgin Olive Oil
1 ea Onion, Finely Chopped
1/3 cup Parsley, Finely Chopped
1 1/2 cups Vegetable Broth
1 tbsp Tomato Paste
1lb Fresh Egg Pappardelle
Fine Sea Salt
Freshly Ground Black Pepper
Method of Preparation
1. In a large bowl, combine pork butt, 2 cups of wine, vinegar, rosemary and garlic.
2. Cover and marinate, in the refrigerator, for at least 12 hours.
3. Bring a large pot of salted water to a boil.
4. Reserve marinade, drain the pork and place in a 5 to 7 quart heavy pot with a lid.
5. Cook over medium-high heat, covered for 3 minutes.
6. Add mar
inade, bring to a simmer and continue to cook, covered until pork is warmed through, about 3 minutes more.
7. Drain the pork, discard marinade and wipe out the pot.
8. Using the same pot, combine the pancetta and oil.
9. Cook over medium-high heat, stirring occasionally for 3 minutes.
10. Stir in parsley.
11. Reduce heat to medium and continue to cook for 5 minutes, stirring often.
12. Add the pork, 1/4 tsp of salt and a generous pinch of pepper and cook for 2 minutes more.
13. Add remaining cup of wine, broth, tomatoes and tomato paste, stirring to dissolve the paste.
14. Bring to a gentle simmer, then reduce heat to low, cover and cook for 2 1/2 hours.
15. Uncover ragu and gently simmer, stirring and breaking up the mea
t into bite size pieces.
16. Allow the liquid to almost all evaporate, about 15 to 20 minutes.
17. Remove from heat; adjust seasoning and cover to keep warm.
18. Bring a large pot of salted water to a boil.
19. Add the pasta and cook until tender, 9 to 13 minutes.
20. Drain the pasta and transfer to a serving dish.
21. Add the ragu and toss to combine.
22. Adjust seasoning to taste.
23. Serve immediately.
Recipe Source
La Cucina Italiana Magazine, November 2013 Issue