Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Prepare the Ragu
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
Cook the Pork
Add the ground pork to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 8-10 minutes.
Add Tomatoes and Season
Pour in the crushed tomatoes, and season with salt and pepper. Stir to combine and let the ragu simmer for about 20 minutes, stirring occasionally.
Cook the Pappardelle
While the ragu simmers, cook the pappardelle according to package instructions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Combine Pasta and Ragu
Add the cooked pappardelle to the ragu, tossing to combine. If the sauce is too thick, add some reserved pasta water to reach the desired consistency.
Add Taleggio Butter
Remove from heat and stir in the diced Taleggio cheese until melted and combined. Adjust seasoning if necessary.
Serve
Plate the pappardelle and garnish with fresh basil. Enjoy your delicious dish!