I bought this fancy pappardelle pasta the other day. I then planned to make a ragù to match it. After going through loads of recipes online, finally I made this. It looked exactly like what I imagined and tasted great. Only I might experiment with green beans instead of celery next time.
Pappardelle pasta (250 g), olive oil (2 tablespoon), pork shoulder (1.5 kg), carrot (1), onions (2), celery (1 stalk), rosemary (1 sprig), sage (2 large sprigs), garlic (2 cloves), dry red wine (2 cups), Italian whole tomato (1 can), water, salt and black pepper.
What to do:
- Cut the pork into chunks, and keep the bone.
- Heat half the olive oil in a large braising pan and fry pork, turning until all the pieces well browned. Remove from pan and set aside.
- Add remaining oil to pan and fry sage leaves until they are crispy. Transfer them onto a paper towel to drain.
- In the same pan, add finely chopped rosemary and garlic, fry for 2 minutes.
- Then add carrot, onion and celery and fry for another 2-3 minutes.
- Return meat and the bone to the fry pan, and fry for 1 minute more. Add wine, canned tomato, water (enough to cover all the meat), simmer and season to taste. Simmer very gently for 2-3 hours until meat is tender.
- Remove meat and set aside. Keep simmering liquid until it reduces by half.
- Return meat to sauce and season to taste.
- In the mean time, cook pappardelle according to its package instruction.
- Serve pappardelle with the above pork ragù, and garnish with crispy sage leaves.