Pork and red wine ragu with pappardelle

Based on 33 ratings
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Ruby Goss

Editor at Kitchen Stories

instagram.com/ruby.goss/

Difficulty

Easy 👌
120
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
750 g pork neck
200 ml red wine
500 g pappardelle pasta
carrots
2 stalks celery
onions
2 cloves garlic
1 sprig rosemary
1 sprig oregano
lemon peel
100 ml olive oil
1 tsp tomato paste
200 g canned crushed tomatoes
150 ml chicken stock
bay leaf
½ tsp nutmeg
60 ml milk
salt
pepper
Parmesan cheese for serving
red wine for serving
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
1034
Protein
54 g
Fat
42 g
Carb
106 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.
    • carrots
    • 2 stalks celery
    • onions
    • 2 cloves garlic
    • 1 sprig rosemary
    • 1 sprig oregano
    • lemon peel
    • 750 g pork neck
    • 100 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.
    • 1 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.
    • 200 ml red wine
    • 200 g canned crushed tomatoes
    • 150 ml chicken stock
    • bay leaf
    • ½ tsp nutmeg
    • 60 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!
    • 500 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!