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Braised pork ragù with pappardelle
Ingredients
- 2-1/2 lbs boneless pork shoulder, cut into large chunks
- 2 tablespoons kosher salt
- 1 tablespoon cracked black pepper
- 2 tablespoons grapeseed oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves of garlic, minced
- 2 sprigs of rosemary, finely chopped
- 2 sprigs of thyme, finely chopped
- 2 sprigs of sage, finely chopped
- 1 teaspoon fennel seeds, crushed
- 1 teaspoon red pepper flakes
- 1 cup red wine, divided
- 2 tablespoons tomato paste
- 1 28 oz can crushed tomatoes
- 1 jar strained tomatoes (passata)
- 1/2 cup chicken stock
- 2 bay leaves
- 1/2 cup whole milk
- 1 package pappardelle
- Chopped flat leaf parsley for garnish
- Shaved parmesan
Directions
- Preheat oven to 325°.
- Season the pork with salt and pepper and heat the grapeseed oil in a dutch oven or heavy bottomed pot over medium high heat. Sear the pork in batches, ensuring a nice crust on each side. Remove pork to a paper towel lined plate.
- Drain all but one tablespoon of the fat and add onions, carrots and celery and cook for five to six minutes or until onions become translucent. Add garlic, chopped herbs, fennel and red pepper flakes and continue to cook for another two to three minutes.
- Whisk together wine and tomato paste and deglaze the pan, scrapping the bottom with a wooden spoon until everything is lifted and the alcohol has started to evaporate, about two to three minutes.
- Add pork, crushed tomatoes, strained tomatoes, chicken stock, bay leaves and milk and mix well to combine. Cover and place in the oven for two hours to braise.
- Just before the ragù comes out the oven, cook pasta to the package directions in well salted boiling water.
- Drain pasta, reserving one cup of pasta water.
- Once the two hours are up, carefully remove from the oven and shred the pork with two forks and remove the bay leaves.
- Add drained pasta to ragù and mix to combine. Add a bit of pasta water and continue to mix until fully incorporated. Serve with a generous amount of grated parmesan. Enjoy!
