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Pappardelle with Ricotta and Pork Ragu

Dennis the Prescott
A deliciously decadent pasta dish that will impress your family and guests.
Prep Time 30 mins
Cook Time 2 hrs
Course Main
Cuisine Italian


  • 2 pounds pork shoulder fat trimmed and cut into 1 ½ inch cubes
  • 3 tablespoons olive oil plus more for drizzling
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh sage leaves
  • ½ teaspoon dried red chili flakes
  • 1 medium Spanish onion finely diced
  • 4 garlic cloves minced
  • 1 large carrot diced
  • 1 celery stalk diced
  • 2 cups dry red wine
  • ½ cup chicken stock
  • 1 X 26-ounce container Pomi Organic Strained Tomatoes
  • Zest of 1 lemon grated
  • 1 pound dried pappardelle
  • 3 tablespoons butter
  • ½ cup parmigiano reggiano cheese plus more for serving
  • ½ cup ricotta cheese
  • ½ cup fresh basil leaves
  • Sea salt & freshly cracked black pepper


  • 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, Pomi Organic Strained tomatoes, 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 away for 1 – 1 ½ hours, or until the pork is fall-apart perfect, and your kitchen smells like heaven.
  • 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 the package directions (al dente, please). Reserve ½ cup of the cooking liquid when draining.
  • Gently combine the cooked pasta (loosen as necessary with the reserved cooking liquid) mixing well so every nook & cranny is coated in deliciousness. Transfer to a serving platter, then dollop over the ricotta cheese and top with fresh basil leaves. If you like it cheesy, add more parmesan cheese, then serve. Delicious!!