Pork & Pepper Ragu Recipe

Ragu Directions

1. 1

   Sear the Pork

   In a large pot, heat olive oil over medium-high heat. Add the cubed pork shoulder and sear on all sides until browned, about 5-7 minutes. Remove the pork and set aside.

2. 2

   Sauté Vegetables

   In the same pot, add chopped onion and bell peppers. Sauté for about 5 minutes until softened. Add minced garlic and cook for an additional minute.

3. 3

   Combine Ingredients

   Return the seared pork to the pot. Add crushed tomatoes, chicken broth, oregano, thyme, salt, and pepper. Stir to combine.

4. 4

   Simmer

   Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, stirring occasionally, until the pork is tender.

5. 5

   Prepare Gremolata

   While the ragu is simmering, prepare gremolata by mixing together chopped parsley, lemon zest, and minced garlic in a small bowl.

6. 6

   Cook Pappardelle

   Cook herb pappardelle according to package instructions. Drain and set aside.

7. 7

   Serve

   Serve the ragu over the cooked pappardelle, topped with gremolata and a sprinkle of bread crumbs.