Pork Ragout with Pappardelle Pasta
If you love pork ragout as much as John and I do….you will love this recipe. It makes enough for 2 meals easily. Enjoy!
Recipe from Food Network
Yield: 2-4 servings
Total time: 3 hr 15 min
2 Tbsp extra-virgin olive oil, plus more for drizzling
1 pound boneless Circle B Ranch country pork ribs (about 2)
2 garlic cloves, thinly sliced
1 large carrot, thinly sliced
1 celery stalk, thinly sliced
1 small onion, diced
1/2 cup red wine
2 bay leaves
Pinch crushed red pepper
2-24 Ounce Marina’s Tomato Sauce
8 oz pappardelle pasta
1/2 cup packed parsley leaves, roughly chopped
Handful basil leaves, torn, plus more for garnish
Grated Parmesan, for serving
- Heat oil in a large Dutch oven or pot over medium-high heat. Once the oil is hot, salt both sides of each rib, then add to the pot and cook until golden brown, about 3 minutes per side. Remove to the plate.
- Reduce the heat to medium. Add the garlic, carrot, celery, onion, and 1/2 teaspoon salt, stir to combine and then partially cover with a lid. Cook, stirring frequently, until the vegetables are soft, about 6 minutes. Add the wine, bay leaves, thyme, crushed red pepper and 1/2 teaspoon salt and simmer until most of the wine has evaporated, about 2 minutes. Nestle in the browned ribs (and any accumulated juices), then add the crushed tomatoes and 1 1/2 cups of water (it is nice to rinse the bottle of tomato sauce with water and then use 1 1/2 cups of that “tomato water”). Bring to a high simmer, then adjust to a low simmer and cover the pot partially with the lid. Cook, stirring occasionally, until the meat is tender and falling apart and the sauce has reduced, about 2 hours. Be sure to scrape down the sides of the pot and add back into the sauce. Remove the pieces of pork and let them cool slightly; finely shred the meat, then stir back into the sauce. The sauce can now be finished and served or it can be cooled down, refrigerated and reheated the next day.
- Bring a large pot of salted water to a boil and add the pasta. Cook according to the package instructions, reserving about 1 cup of the cooking water.
- Stir the parsley into the sauce and adjust the seasoning to taste with salt. Thin out with a little of the reserved pasta water and stir in the torn basil. Divide the cooked pasta among bowls and top each with some ragout. Drizzle each bowl with a little olive oil, top with a generous amount of Parmesan and garnish with a few basil leaves.