Pork Ragù with Pappardelle
- Prep Time: 45 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 45 minutes
- Yield: 6-8 servings
- Category: Pasta
- Cuisine: Italian
Description
A hearty bowlful of food that feels like a hug from a good friend.
Ingredients
Pork Ragù
olive oil for frying
2 kg pork leg, skin removed, deboned and cut into big chunks
2 medium onions, chopped
2 large celery sticks, chopped
2 medium carrots, grated
50 g tomato paste
4 garlic cloves, chopped
2 Tbsp (30 ml) chopped fresh sage
2 Tbsp (30 ml) chopped fresh thyme
2 Tbsp (30 ml) chopped fresh rosemary
2 bay leaves
1 C (250 ml) red wine
2 x 400 g tins of chopped tomato
1 C (250 ml) chicken stock
½ C (125 ml) chutney
2 Tbsp (30 ml) fish sauce
salt and pepper
1 C (250 ml) fresh cream
To Serve
500 g pappardelle pasta, cooked according to the packaging instructions
50 g Parmesan cheese, grated or shaved
20 g flat-leaf parsley, chopped
Instructions
Pork Ragù
Preheat the oven to 160 ºC.
Heat a splash of olive oil in a large cast-iron pot over medium-high heat. Sear the pork pieces on all sides in batches to avoid overcrowding. Caramelise the pork well for maximum flavour.
Once all the pork is seared, remove and set aside. Add the onion, celery and carrots to the same pot and sauté for 7-10 minutes until the vegetables have softened and started to colour.
Add the tomato paste and cook for 2 minutes, then add the garlic and cook for another minute until fragrant. Stir in the chopped sage, thyme, rosemary and bay leaves and fry for a further 2 minutes. Deglaze the pot with the red wine and bring to a boil to cook off the alcohol.
Add the chopped tomato, chicken stock, chutney and fish sauce. Season generously with salt and pepper and stir to combine. Bring to a boil, then cover with a lid and place in the oven. Cook for 1½ hours covered, then remove the lid and cook for another hour until the pork is fork-tender.
Remove the pot from the oven. Pour in the fresh cream and mix well. Use two forks to shred the pork directly in the pot, stirring to combine everything into a rich ragù.
To Serve
Serve the ragù on a bed of cooked pappardelle and top with grated Parmesan and chopped parsley.
