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.


  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!

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

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

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

  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.

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

  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.

  7. Wonderfully prepared. Looks so yummy.

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

  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 :)


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