Saturday, March 19, 2011

Pappardelle With Pork Ragu



I made another hearty Italian meal during the week to combat the chilly autumn night. This recipe is very similar to the wild rabbit ragu I made last year, if you are not too comfortable dealing with rabbit this will be a perfect alternative. And if you are not a pork eater or want a halal version, simply replace the pork with lamb using the same cut and omit the red wine. Have a great weekend and happy cooking!



serves 6 to 8 as a one dish meal
you'll need;
1.8 kg of pork shoulder, cut into large pieces
3 brown onions, finely chopped
6 garlic cloves, finely chopped
1 litre of pasatta
400 ml of crushed tomatoes
2 cups of red wine
2 sprigs of rosemary
a small bunch of thyme
salt and pepper to taste
cooked pappardelle to serve
chopped parsley to serve
grated parmesan to serve
olive oil for cooking



Brown pork pieces with a little olive oil in batches and set aside.



Saute garlic and onion until soften then add in the pasatta. Simmer the sauce for a few minutes before returning the pork to the pan. Add herbs, red wine and seasonings, cover and simmer until pork is very tender (~1.5 - 2 hours).



Remove pork from the pot and shred into large pieces when cool enough to handle.



Return shredded pork to the pan and simmer for a further 20 minutes. Check for seasonings.



Bring a large pot of salted water to a boil and cook pappardelle until al dente. Drain well.



Divide pasta among bowls and top with a generous amount of the delicious pork ragu. Serve with grated parmesan and some chopped parsley.

9 comments:

  1. You make cooking looks so effortless when we know it is not! Love the look of your pork ragu:) Have a great weekend too!

    ReplyDelete
  2. Harriet from carltonMarch 19, 2011 at 6:54 PM

    Yes this will make the chilly autumn night a lot better. Looks fabulous!

    ReplyDelete
  3. I agree with Jeannie. As far as you're concerned, cooking is like a breeze.....easy job! Your pork ragu looks interesting!

    ReplyDelete
  4. mmm, it's that time of year again :) I just made a lamb stew for dinner. Must try your ragu. Have a great weekend.

    ReplyDelete
  5. It looks delicious, and the pork looks amazing. I still love your step by step photos, you do it so well, effortless!

    ReplyDelete
  6. I normally use 50% minced veal or beef and 50% minced pork adds a good contrast in the ragu with the two different types of meat.

    ReplyDelete
  7. Wonderfully prepared. Looks so yummy.

    ReplyDelete
  8. Love these hearty Italian pastas; just wish it was colder around here! (81F yesterday!).

    ReplyDelete
  9. Another stunner! I must start cooking such hearty meals too. Bought a piece of lamb shoulder to cook the lamb and peas broth today :)

    ReplyDelete

Please leave a note. I love to know what you think!

press me

3 hungry tummies

My Photo
melbourne, victoria, Australia

linkwithin