Pappardelle with Ricotta and Pork Ragu

This Pappardelle with Ricotta and Pork Ragu takes a little extra time, but it is so worth it. It’s comforting, flavorful, and beautiful.

Pasta night is always perfection. It’s comfort food, embodied. And best of all – pasta just makes folks happy. Bad day, pasta’s the cure. Great day, it’s the perfect dish to celebrate with. So much win.

This is one of my all-time favorite dishes this time of the year. Pappardelle with Pork Ragu and Ricotta. Yes please and thank you! Soul-warming on cool fall days. And yes, this dish does take a little extra time and effort, but it’s well worth the wait.[products columns=”4″ orderby=”title” order=”ASC” ids=”203660, 186309, 203658, 203655″]
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Pappardelle with Ricotta and Pork Ragu

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• Author: Dennis the Prescott
• Total Time: 105 minutes
• Yield: Serves 6
• Diet: Omnivore

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Description

Rich, flavorful pork ragu coats perfectly al dente pappardelle. Creamy ricotta and Parmesan add a delightful touch.

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Ingredients

Units USM Scale 1x2x3x

• 2 lbs (907 g) pork shoulder
• 3 tbsp olive oil
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh sage leaves
• 0.5 tsp dried red chili flakes
• 1 medium Spanish onion
• 4 cloves garlic
• 1 large carrot
• 1 celery stalk
• 2 cups (473 ml) dry red wine
• 0.5 cups (118 ml) chicken stock
• 1 (26-ounce) container Pomi Organic Strained Tomatoes
• 1 lemon zest
• 1 lbs (454 g) dried pappardelle
• 3 tbsp butter
• 0.5 cups (118 ml) parmigiano reggiano cheese
• 0.5 cups (118 ml) ricotta cheese
• 0.5 cups (118 ml) fresh basil leaves
• Sea salt
• Freshly cracked black pepper

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Instructions

1. Season the pork liberally with sea salt and freshly cracked black pepper.
2. Heat a large Dutch oven (or stock pot) over medium-high heat and pour in the olive oil. When hot, add the pork and, working in batches as necessary, brown on all sides (about 6–8 minutes).
3. When browned, remove the pork with a slotted spoon and set aside (leave the oil in the pan).
4. Add the rosemary, sage, chili flakes, onion, garlic, carrot, and celery, and season with a pinch of salt. Cook, stirring often, until the veggies have softened (about 5 minutes).
5. Add the pork back to the pot.
6. Pour in the wine, bring to a simmer, and cook until reduced by half, about 15 minutes.
7. Add the chicken stock and lemon zest, season with a pinch of salt, and bring to a boil over medium-high heat.
8. Reduce the heat to medium-low, cover with a lid, and let the ragu simmer for 1–1 ½ hours, or until the pork is fall-apart tender.
9. Remove the pork from the pot and shred with two forks.
10. Stir the shredded pork back into the sauce and bring back to a simmer. Cook another 5 minutes, then stir in the parmesan cheese and butter.
11. Remove from the heat.
12. Bring a large stock pot of salted water to a rapid boil.
13. Cook the pappardelle according to package directions (al dente).
14. Reserve ½ cup of the cooking liquid when draining.
15. Gently combine the cooked pasta, loosening as necessary with the reserved cooking liquid, ensuring every nook and cranny is coated.
16. Transfer to a serving platter, dollop over the ricotta cheese, and top with fresh basil leaves.
17. Add more parmesan cheese, if desired.

Notes

• For a deeper flavor, sear the pork shoulder in batches to ensure a good crust before adding the vegetables.
• If you don’t have pappardelle, other wide, flat pasta shapes like fettuccine or tagliatelle will work well.
• Leftover ragu freezes beautifully! Store in airtight containers for up to 3 months.

• Prep Time: 20 minutes
• Cook Time: 85 minutes
• Category: Main Course
• Method: Braising
• Cuisine: Italian

Nutrition

• Serving Size: 1 ½ cups
• Calories: 600
• Sugar: 5
• Sodium: 600
• Fat: 35
• Saturated Fat: 15
• Unsaturated Fat: 15
• Carbohydrates: 60
• Fiber: 5
• Protein: 30
• Cholesterol: 100

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