Pork Ragu with Sangiovese and Pappardelle

Pork Ragu with Sangiovese and Pappardelle Recipe

Pork Ragu and PappardellePork Ragu is a meal where too much is a very good thing. The rich stew of pork and tomato over a nice thick-cut pasta is comfort food to the max! Portioned into freezable containers, it can be quickly thawed for an easy meal on those nights where all you can bring yourself to do is boil a pot of pasta. And, on the polar end of serving, it’s a showstopper when you’re entertaining.

2 pounds boneless pork shoulder, cut into 2” cubes

¼ flour

½ teaspoon salt





½ teaspoon fresh black pepper

2 Tbs canola or grapeseed oil

1 onion, diced



5 cloves of garlic chopped

2 large carrots, peeled and finely grated

1 bay leaf

1 tsp dried thyme

1 tsp dried oregano

1 tsp dried basil

1 15oz can of diced tomatoes

1 29oz can of crushed tomatoes

1 cup Sangiovese

Salt and pepper

2 lbs pappardelle pasta

½ lb Parmigiano Reggiano, or comparable grating cheese

Pat cubes of pork as dry as possible with paper towels, then toss with flour, ½ teaspoon kosher salt and ½ teaspoon pepper.

Heat a heavy pot or Dutch oven over medium-high heat and add oil. Working in batches, shake off flour from pork shoulder cubes and brown on all sides, removing to a plate and repeating until all the pork is used.  Reduce heat to medium.

Add onion, carrots, and garlic with a pinch of kosher salt and cook until tender. Add dried spices and stir for a minute to warm oils. Deglaze pan with Sangiovese, scraping all brown bits from the bottom of the pan. Add both cans of crushed tomatoes.

Add pork back to pan with any juices that are on the plate, making sure they are submerged in the tomato sauce. Reduce heat to medium-low and simmer, uncovered, until pork is tender and the sauce has thickened- at least one hour. You may simmer the sauce longer to reduce liquid and intensify the ragu even further if desired. Check for seasoning and add salt and pepper to taste. Remove two cups of the sauce only and keep warm.

Bring a large pot of heavily salted water to a boil. Cook pappardelle to package directions. After draining put into a bowl with two cups of the tomato sauce and toss to coat. Shred the pork in the pot and stir well to complete ragu. Plate pappardelle and ladle ragu on top. Finish with shaved parmesan.

Suggested Wine Pairing: Castel di Pugna Ellera Chianti Riserva DOCG 2011 $17

Image Courtesy of Alpha