Braised Pork Ragu Pappardelle
User Reviews
5.0
390 reviews
Excellent
Braised Pork Ragu Pappardelle
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A recipe for Braised Pork Ragu Pappardelle pasta. Juicy braised pork with tomato with pappardelle. Freeze this sauce for a quick weeknight dinner!
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Ingredients
- 2 ½ tablespoons vegetable or grapeseed oil, divided
- 2 pounds boneless pork shoulder, fat trimmed
- ½ yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, trimmed and diced
- 2 garlic cloves, minced
- 1 tablespoon minced thyme leaves
- 2 teaspoons minced sage leaves
- 1 teaspoon minced rosemary
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 (28 ounce) can whole tomatoes
- salt and pepper to taste
- 24 to 30 ounces dry pappardelle
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Instructions
- Preheat oven to 325˚F.
- Place a Dutch oven over medium-high heat. Cut pork shoulder into four equal pieces and season all over with salt and pepper. Pour 1 tablespoon oil into Dutch oven and sear pork for 3 to 4 minutes on each side. Remove pork from pan and set aside.
- Drain all fat from pot and add remaining oil. Add onion, carrot and celery and sauté for 4 to 5 minutes or until the onions begin to sweat and become slightly translucent. Add garlic and season with salt and pepper. Stir together.
- Add herbs and continue to sauté for 3 to 4 minutes.
- Add tomato paste and stir together. Lightly season with salt and pepper.
- Deglaze pot with wine, making sure to scrape up all the brown bits from the bottom.
- Reduce heat to medium and simmer until about ½ wine has evaporated.
- Add the whole tomatoes, including juices, and stir together, slightly breaking up the tomatoes with the back of a wooden spoon.
- Once mixture is simmering again, add pork back into the pot and bring to a boil. Cover pot and place on the lowest shelf in your oven.
- Braise pork for about 2 hours or until the pork is fork tender.
- Remove pot from oven and finely shred pork with two forks. Adjust seasonings if needed. Cover until ready to use.
- Fill a large pot with water and place over high heat.
- Once water is boiling, add a small handful of salt followed by pasta. Boil pasta, stirring frequently, until al dente, 5 to 7 minutes. Drain.
- Divide pasta into individual bowls and top with a large ladle of ragu. Top with freshly grated Parmesan and serve.
Nutrition Information
Show Details
Calories
802kcal
(40%)
Carbohydrates
124g
(41%)
Protein
50g
(100%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Trans Fat
1g
Cholesterol
139mg
(46%)
Sodium
2253mg
(94%)
Potassium
3550mg
(101%)
Fiber
19g
(76%)
Sugar
39g
(78%)
Vitamin A
4451IU
(89%)
Vitamin C
143mg
(159%)
Calcium
516mg
(52%)
Iron
17mg
(94%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 802 kcal
% Daily Value*
| Calories | 802kcal | 40% |
| Carbohydrates | 124g | 41% |
| Protein | 50g | 100% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 139mg | 46% |
| Sodium | 2253mg | 94% |
| Potassium | 3550mg | 76% |
| Fiber | 19g | 76% |
| Sugar | 39g | 78% |
| Vitamin A | 4451IU | 89% |
| Vitamin C | 143mg | 159% |
| Calcium | 516mg | 52% |
| Iron | 17mg | 94% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
390 reviews
Excellent
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