Braised Pork Ragu & Pappardelle Recipe
Braised pork & Italian sausage, sweet red bell peppers, onions, over pappardelle pasta
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Brown the Meat
In a large pot, heat olive oil over medium-high heat. Add the pork shoulder chunks and Italian sausage, browning on all sides. Remove from pot and set aside.
- 3
- 4
Combine Ingredients
Return the browned meat to the pot. Add canned tomatoes, chicken broth, bay leaves, oregano, salt, and pepper. Stir well to combine.
- 5
Braised Cooking
Bring to a simmer, cover, and reduce heat to low. Cook for about 2 hours, or until the pork is tender and easily shredded.
- 6
Cook the Pappardelle
About 15 minutes before serving, cook the pappardelle pasta according to package instructions. Drain and set aside.
- 7
Serve
Remove bay leaves from the ragu. Serve the braised pork ragu over the pappardelle pasta and garnish with fresh parsley.