Pork Ragout with Pappardelle Pasta
Ingredients
- 2 tablespoons extra-virgin olive oil
plus more for drizzling
- Kosher salt
- 1 pound boneless country pork ribs
about 2
- 2 cloves garlic
thinly sliced
- 1 large carrot
thinly sliced
- 1 celery stalk
thinly sliced
- 1 small onion
diced
- 1 small red bell pepper
diced
- 1/2 cup red wine
- 2 bay leaves
- 2 sprigs fresh thyme
- Pinch crushed red pepper
- One 28-ounce can whole plum tomatoes
crushed by hand
- 8 ounces pappardelle pasta
- 1/2 cup packed parsley leaves
roughly chopped
- Handful basil leaves
torn, plus more for garnish
- Grated Parmesan
for serving
Directions
- 1
Heat the 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 a plate.
- 2
Reduce the heat to medium. Add the garlic, carrot, celery, onion, bell pepper 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's nice to rinse the tomato can out 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.
- 3
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.
- 4
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.
Pork Ragout with Pappardelle Pasta
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About this Recipe
Craving a meal that truly warms the soul and satisfies with incredible depth of flavor? This Pork Ragout with Pappardelle Pasta delivers a rich, comforting experience perfect for a special dinner or simply a cozy evening at home.
The magic in this ragout lies in the slow braising of the pork. Allowing ample time for the ingredients to meld creates a deeply savory tomato sauce and fork-tender pork, proving that sometimes, the best flavors simply can't be rushed. This careful process ensures a complex, nuanced taste that sets it apart.
Prepare for a truly satisfying and hearty dish. You'll enjoy incredibly tender boneless country pork ribs, practically melting into a robust, concentrated tomato sauce that carries hints of aromatic garlic, sweet carrot, crisp celery, and a gentle warmth from crushed red pepper. The earthiness of thyme and the subtle sweetness of red bell pepper contribute to a complex flavor profile that is both rustic and refined. Served over wide, comforting pappardelle or hearty cavatelli, and finished with fresh parsley, torn basil, and a generous dusting of Parmesan, each spoonful offers a symphony of textures and tastes.
This versatile ragout welcomes your personal touch. While pappardelle creates a classic and elegant presentation, feel free to swap it for cavatelli for a different textural experience. The recipe is designed to generously serve four, but it's equally wonderful for a special dinner for two, leaving you with delicious, much-appreciated leftovers to enjoy later.
This Pork Ragout with Pappardelle Pasta is an ideal centerpiece for a relaxed weekend dinner or an intimate gathering. Garnish generously with freshly torn basil and grated Parmesan cheese just before serving to enhance its vibrant flavors and appealing presentation.