Pappardelle With Meat Ragu
- Ready In:
- 3hrs
- Ingredients:
- 18
- Serves:
-
2
ingredients
- 3⁄4 lb pork shoulder (ask your butcher to cut into 1-inch cubes)
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh coarse ground black pepper
- 1 tablespoon olive oil
- 1⁄4 lb pancetta, diced
- 1 garlic clove, minced
- 1⁄2 onion, finely chopped
- 1 celery rib, diced
- 1 carrot, diced
- 1 bay leaf
- 1 1⁄2 teaspoons fresh rosemary leaves
- 1⁄2 cup cremini mushroom, chopped
- 1 1⁄2 teaspoons tomato paste
- 1 cup red wine
- 2 cups tomatoes, seeded and chopped
- 2 cups chicken or 2 cups beef broth
- 1⁄2 lb pappardelle pasta
- freshly grated parmesan cheese
directions
- Sprinkle cubed meat with salt and pepper. Heat oil in a large pot over medium-high heat; add meat. Cook 5 minutes or until browned.
- Add pancetta; cook 5 minutes or until golden brown. Reduce heat to medium-low. Add garlic and next 5 ingredients. Cook 5 minutes or until vegetables are tender but not too soft. Stir in mushrooms and tomato paste. Cook 5 minutes, stirring occasionally. Let mixture caramelize on bottom of pot.
- Add wine and scrape bottom of pan to loosen browned bits. Cook on medium-high heat about 7 minutes or until the wine is almost evaporated. Stir in chopped tomato and broth. Bring mixture to a simmer over medium-low heat. Simmer 2 hours or until meat is tender; remove bay leaf. Skim any excess oil off the top of the ragu and press down on ragu with a potato masher or spatula to break up any large pieces.
- Cook pappardelle according to package instructions. Drain.
- Serve ragu over papardelle and top with fresh Parmesan cheese.
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RECIPE SUBMITTED BY
<p>I love to cook! I also enjoy pairing wines with food. I am a voracious reader, and crossword puzzles are my guilty pleasure!</p>