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Braised Pork Ragu with Pappardelle

A meal that smells every bit as good as it tastes.

Braised Pork Ragu with Pappardelle

  • Servings: 8
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Ingredients

  • 2 Tablespoons vegetable oil, divided
  • 2 pounds pork tenderloin
  • ½ yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, trimmed and diced
  • 2 garlic cloves, minced
  • 1 tablespoon minced thyme leaves
  • 2 teaspoons minced sage leaves (optional)
  • 1 teaspoon minced rosemary
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 1 (28 ounce) can diced tomatoes
  • Salt and pepper to taste
  • 16 ounces dry egg noodles
  • ½ to 1 cup grated Parmesan

Directions

  1. Preheat oven to 325.
  2. Place a Dutch oven over medium-high heat. Cut pork into ¾” cubes and season with salt and pepper. Pour 1 tablespoon oil into Dutch oven and sear pork for 3 to 4 minutes. Remove pork from pan and set aside.
  3. Drain all fat from pot and add remaining oil. Add onion, carrot and celery and saute’ for 4 to 5 minutes or until the onions begin to sweat and become slightly translucent. Add garlic and season with salt and pepper. Stir together.
  4. Add herbs and continue to saute’ for 3 to 4 minutes
  5. Add tomato paste and stir together. Lightly season with salt and pepper.
  6. Deglaze pot with wine, making sure to scrape up all brown bits from bottom.
  7. Reduce heat to medium and simmer until about ½ of wine has evaporated.
  8. Add the tomatoes, including juices, and stir together.
  9. Once mixture is simmering again, add pork back into pot and bring to a boil. Cover pot and place on the lowest shelf in your oven.
  10. Braise pork for about 2 hours or until pork is tender.
  11. Remove pot from oven and adjust seasoning. Keep pot covered.
  12. Prepare noodles per package instructions; drain
  13. Divide noodles into individual bowls and top with a large ladle of ragu. Top with freshly grated Parmesan and serve.

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