No results to search

Pappardelle With Tuscan Pork Ragù

Name: Pappardelle With Tuscan Pork Ragù
Prep time: 15 min
Cook time: 225 min
Total time: 240 min
Yield: 6
Ingredients: For the Marinade:; 2 1/4 cups (533ml) dry red Italian wine (preferably Chianti or other Tuscan wine); 3 medium garlic cloves (15g), smashed; 1 tablespoon kosher salt; 1 tablespoon dried juniper berries; 1 tablespoon whole black peppercorns; 2 dried bay leaves; 1 rack (2.5 to 3 lbs; 1125 to 1350g) St. Louis–cut ribs , cut between bones into 3 equal pieces; For the Ragù:; 2 tablespoons (30ml) extra-virgin olive oil, divided; 2 carrots (about 4 ounces;115g), peeled and diced; 2 celery stalks (about 4 ounces; 110g), diced; 1 medium onion (about 8 ounces; 225g), diced; 2 tablespoons (30g) tomato paste; 4 medium garlic cloves (20g), minced; 1 tablespoon (6g) chopped fresh sage; 1 sprig fresh rosemary; 2 cups (450g) crushed tomatoes or passata di pomodoro (see notes); 2 cups (450g) homemade chicken stock or low-sodium chicken broth; For the Pappardelle:; 1 pound (450g) homemade fresh pasta dough, cut into 1- to 1 1/2–inch wide ribbons or store-bought fresh pappardelle; Kosher salt and freshly ground black pepper

Prep Time

15m

Cook Time

3h 45m

Total Time

This Tuscan Pork Ragù is a comforting and flavorful pasta dish. St. Louis-cut ribs are marinated in a red Italian wine and then slow-cooked with carrots, celery, and onions, resulting in a rich and hearty ragù. Serve over pappardelle for a delicious and satisfying meal.

Pappardelle Sauce Recipe

Pappardelle Sauce

seriouseats.com

Recipe Options

Ingredients

Servings: 6

Scale:

Scale

0.25

0.5

2 1/4 cups (533ml) dry red Italian wine (preferably Chianti or other Tuscan wine)

3 medium garlic cloves (15g), smashed

1 tablespoon kosher salt

1 tablespoon dried juniper berries

1 tablespoon whole black peppercorns

1 rack (2.5 to 3 lbs; 1125 to 1350g) St. Louis–cut ribs , cut between bones into 3 equal pieces

2 tablespoons (30ml) extra-virgin olive oil, divided

2 carrots (about 4 ounces;115g), peeled and diced

2 celery stalks (about 4 ounces; 110g), diced

1 medium onion (about 8 ounces; 225g), diced

2 tablespoons (30g) tomato paste

4 medium garlic cloves (20g), minced

1 tablespoon (6g) chopped fresh sage

1 sprig fresh rosemary

2 cups (450g) crushed tomatoes or passata di pomodoro (see notes)

2 cups (450g) homemade chicken stock or low-sodium chicken broth

1 pound (450g) homemade fresh pasta dough, cut into 1- to 1 1/2–inch wide ribbons or store-bought fresh pappardelle

Kosher salt and freshly ground black pepper

Pappardelle With Tuscan Pork Ragù

Ingredients

For The Marinade

For The Ragù

For The Pappardelle

Steps

Nutrition Facts

Pappardelle With Tuscan Pork Ragù

Ingredients

For The Marinade

For The Ragù

For The Pappardelle

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts