Pork Ragù Pappardelle recipe - ingredients, nutrition and when to eat it
This pasta is tossed with wide pappardelle and a sauce made by slowly simmering pork and tomatoes.
This pasta is tossed with wide pappardelle and a sauce made by slowly simmering pork and tomatoes. The tender, shredded meat and tangy tomato flavor come together in a satisfying dish. It’s a good fit for a chilly evening or a day when you have time to make a relaxed meal.
Western · 75 minutes to cook
Tips: When browning the meat, spread it out in the pan and let it sit for a moment. It will brown nicely and add a savory depth to the sauce.
Tips: If you’re short on time, break the meat into small pieces, use less broth, and simmer for about 30 minutes.
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Ingredients (1 serving)
- Pappardelle (dried) — 90 g
- Ground pork — 100 g
- Tomato — 1 pc
- Onion — 0.3 pc
- Garlic — 1 pc
- Olive oil — 1 Tbsp
- Tomato paste — 1 Tbsp
- Red wine — 2 Tbsp
- Vegetable stock — 150 ml
- Bay leaf — 1 pc
- Salt — 0.5 tsp
- Ground black pepper — 0.1 tsp
- Parmesan cheese — 1 Tbsp