Pappardelle Recipe

Cooking Instructions

1. 1

   Prepare the Pork Ragu

   In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are soft, about 5-7 minutes.

2. 2

   Add the cubed pork shoulder to the pot and brown on all sides, about 8-10 minutes.

3. 3

   Pour in the red wine and let it simmer for about 5 minutes, scraping up any browned bits from the bottom of the pot.

4. 4

   Stir in the crushed tomatoes, broth, thyme, bay leaves, salt, and black pepper. Bring to a boil, then reduce heat to low.

5. 5

   Cover and let the ragu simmer for 2-3 hours, or until the pork is tender and shreds easily.

6. 6

   Cook the Pappardelle

   While the ragu is cooking, bring a large pot of salted water to a boil. Add the pappardelle and cook according to package instructions until al dente, about 4-5 minutes.

7. 7

   Drain the pasta and reserve a cup of pasta water.

8. 8

   Combine and Serve

   Once the ragu is done, remove bay leaves and shred the pork into the sauce. If the sauce is too thick, add reserved pasta water as needed.

9. 9

   Toss the cooked pappardelle with the ragu until well coated. Serve topped with fresh arugula and grated Parmigiano-Reggiano.