Pork Sugo Recipe

Cooking Instructions

1. 1

   Prepare the Pork Sugo

   In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, sauté until the onion is translucent.

2. 2

   Add the diced pork shoulder to the pot, cooking until browned on all sides.

3. 3

   Pour in the red wine and cook for 2-3 minutes until it reduces slightly. Add the crushed tomatoes and chicken broth, then season with salt, black pepper, and red pepper flakes. Bring to a boil, then reduce heat and let it simmer for about 1 hour, stirring occasionally.

4. 4

   Cook the Pasta and Vegetables

   While the sauce is simmering, cook the pappardelle in a large pot of salted boiling water according to package instructions. In the last 3 minutes of cooking, add the broccolini and Swiss chard to the pasta pot.

5. 5

   Drain the pasta and vegetables, reserving a bit of pasta water.

6. 6

   Combine and Serve

   Toss the pasta and vegetables with the pork sugo. If the sauce is too thick, add a little reserved pasta water to reach desired consistency. Serve topped with chopped hazelnuts and grated Parmesan cheese.