Braised Pork Ragu & Pappardelle Recipe

Cooking Instructions

1. 1

   Prepare the Pork

   In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the pork chunks with salt and pepper, then add them to the pot. Brown the pork on all sides, about 5-7 minutes. Remove the pork and set it aside.

2. 2

   Cook the Sausage

   In the same pot, add the Italian sausage and cook until browned, breaking it up with a spoon, about 5 minutes. Remove and set aside with the pork.

3. 3

   Sauté Vegetables

   Add the diced onion, sliced bell peppers, and minced garlic to the pot. Sauté until the onion is translucent, about 5 minutes.

4. 4

   Build the Ragu

   Return the pork and sausage to the pot. Add the crushed tomatoes, chicken broth, oregano, and basil. Stir to combine. Bring to a simmer.

5. 5

   Braise

   Cover the pot and reduce the heat to low. Let the ragu braise for about 2 hours, or until the pork is tender and easily shredded.

6. 6

   Cook the Pasta

   About 15 minutes before the ragu is done, bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente. Drain and set aside.

7. 7

   Combine and Serve

   Once the ragu is done, shred the pork in the pot. Taste and adjust seasoning if necessary. Serve the ragu over the pappardelle pasta, and top with grated Parmesan cheese.