Pappardelle with Pork Ragu

Prep Time

15 Minutes

Cook Time

120 Minutes plus marinating


Serves  6


Most ingredients are available in Antonio’s Market


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 marinade, 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 meat 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