Name: Pappardelle with Ricotta and Pork Ragu
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: 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

Description

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

Ingredients

Units Scale

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

Instructions

Season the pork liberally with sea salt and freshly cracked black pepper.
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).
When browned, remove the pork with a slotted spoon and set aside (leave the oil in the pan).
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).
Add the pork back to the pot.
Pour in the wine, bring to a simmer, and cook until reduced by half, about 15 minutes.
Add the chicken stock and lemon zest, season with a pinch of salt, and bring to a boil over medium-high heat.
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.
Remove the pork from the pot and shred with two forks.
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.
Remove from the heat.
Bring a large stock pot of salted water to a rapid boil.
Cook the pappardelle according to package directions (al dente).
Reserve ½ cup of the cooking liquid when draining.
Gently combine the cooked pasta, loosening as necessary with the reserved cooking liquid, ensuring every nook and cranny is coated.
Transfer to a serving platter, dollop over the ricotta cheese, and top with fresh basil leaves.
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