Pork and red wine ragu with pappardelle

Pork and red wine ragu with pappardelle

Based on 56 ratings
Ruby Goss

Ruby Goss

Food Editor at Kitchen Stories

www.instagram.com/ruby.goss/

Difficulty

Easy 👌

Preparation

120 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
375 g
pork neck
100 ml
red wine
250 g
pappardelle pasta
1
carrots
1 stalks
celery
1
onions
1 cloves
garlic
½ sprig
rosemary
½ sprig
oregano
1
lemon peel
50 ml
olive oil
½ tsp
tomato paste
100 g
canned crushed tomatoes
75 ml
chicken stock
½
bay leaf
¼ tsp
nutmeg
30 ml
milk
salt
pepper
Parmesan cheese for serving
red wine for serving
MetricImperial

Utensils

kitchen twine, tongs, large ovenproof pot, cutting board, knife, rubber spatula, fine grater, colander, grater, large pot

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How-To Videos

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How to prepare celery stalks

Nutrition per serving

Cal1034
Fat42 g
Protein54 g
Carb106 g
  • Step 1/4

    Peel and finely dice carrots, celery stalks, onions, and garlic. Tie rosemary, oregano, and lemon peel into a bouquet garni with kitchen twine. Slice pork neck into large pieces and season well with salt. Heat the olive oil in a large ovenproof pot over medium-high heat. Fry in batches until well-browned on both sides, approx. 10 min. Remove from the meat from the pan and set aside.
    • 1 carrots
    • 1 stalks celery
    • 1 onions
    • 1 cloves garlic
    • ½ sprig rosemary
    • ½ sprig oregano
    • 1 lemon peel
    • 375 g pork neck
    • 50 ml olive oil
    • salt
    • kitchen twine
    • tongs
    • large ovenproof pot
    • cutting board
    • knife

    Peel and finely dice carrots, celery stalks, onions, and garlic. Tie rosemary, oregano, and lemon peel into a bouquet garni with kitchen twine. Slice pork neck into large pieces and season well with salt. Heat the olive oil in a large ovenproof pot over medium-high heat. Fry in batches until well-browned on both sides, approx. 10 min. Remove from the meat from the pan and set aside.

  • Step 2/4

    Add diced onions, carrots, and celery stalks to the pot and sauté gently on medium-low heat for approx. 10 min. Add the garlic and cook a further 2 min. Then add the tomato paste.
    • ½ tsp tomato paste
    • rubber spatula

    Add diced onions, carrots, and celery stalks to the pot and sauté gently on medium-low heat for approx. 10 min. Add the garlic and cook a further 2 min. Then add the tomato paste.

  • Step 3/4

    Return the fried pork to the pot and add the red wine, let it simmer and reduce, approx. 2 min. Add the crushed tomatoes, chicken stock, herb and lemon bouquet garni, bay leaf, and freshly grated nutmeg. Season with salt and pepper, cover and cook gently for approx. 1 hr. Add the milk and cook a further approx. 30 min., or until the pork is very tender.
    • 100 ml red wine
    • 100 g canned crushed tomatoes
    • 75 ml chicken stock
    • ½ bay leaf
    • ¼ tsp nutmeg
    • 30 ml milk
    • salt
    • pepper
    • fine grater

    Return the fried pork to the pot and add the red wine, let it simmer and reduce, approx. 2 min. Add the crushed tomatoes, chicken stock, herb and lemon bouquet garni, bay leaf, and freshly grated nutmeg. Season with salt and pepper, cover and cook gently for approx. 1 hr. Add the milk and cook a further approx. 30 min., or until the pork is very tender.

  • Step 4/4

    Gently pull the pork apart using two forks. Cook pasta in a large pot with salted boiling water according to packet instructions until al dente. Drain and add to the ragu, tossing everything together until well combined. Serve with freshly grated Parmesan and pair with a glass of red wine. Enjoy!
    • 250 g pappardelle pasta
    • salt
    • Parmesan cheese for serving
    • red wine for serving
    • colander
    • grater
    • large pot

    Gently pull the pork apart using two forks. Cook pasta in a large pot with salted boiling water according to packet instructions until al dente. Drain and add to the ragu, tossing everything together until well combined. Serve with freshly grated Parmesan and pair with a glass of red wine. Enjoy!

  • Enjoy your meal!

    Pork and red wine ragu with pappardelle

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