Best Pork Ragout With Pappardelle Pasta Recipes

Pork and Pappardelle Pasta image

Provided by Aaron McCargo Jr.

Time 5h25m

Yield 4 servings

Number Of Ingredients 16

Salt and freshly ground black pepper
3 tablespoons olive oil, plus more for drizzling
2 cloves garlic, chopped
1 white onion, finely chopped
2 teaspoons tomato paste
1 teaspoon crushed red chile flakes
2 cups chicken stock
2 cups shredded Simple Roasted Pork Shoulder, recipe follows
1 pound dried pappardelle pasta
Freshly grated Parmesan, for garnish
Chopped fresh parsley, for garnish
Red chile flakes, for garnish
3 tablespoons olive oil
3 tablespoons chopped garlic
Salt and freshly ground black pepper
1 (4 pound) pork shoulder

Steps:

Bring a large pot of salted water to a boil.
Heat 3 tablespoons oil in a large saute pan over medium-high heat. Add the garlic and onions and cook about 5 minutes. Stir in the tomato paste and red chile flakes. After a minute or so, add the chicken stock and pork and season with salt and pepper. Reduce the heat to low, cover and cook an additional 10 minutes.
When you are ready to serve, drop the pasta into the boiling water and cook 6 to 8 minutes. Remove the pasta and place directly into the sauce. Cook, tossing the pasta with the sauce, another 2 minutes, and then turn off the heat.
Place the pasta into warmed bowls, spooning extra sauce over the top of each portion. Garnish with Parmesan, parsley and chile flakes. Drizzle with olive oil, if desired.
Preheat the oven to 425 degrees F.
In a small bowl, mix the olive oil, garlic, salt, and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

Pappardelle with Pulled Pork image

Provided by Rachael Ray : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
1 pound pappardelle, or other wide ribbon pasta
1 to 1 1/2 pounds pulled braised pork
2 cups braising liquids
3 tablespoons butter, cut into pats
Juice of 1 lemon
Large bundle arugula, watercress, or spinach, washed and trimmed
Freshly ground black pepper
Grated nutmeg
Parmigiano-Reggiano cheese, for garnish

Steps:

A handful fresh flat-leaf parsley or celery greens, chopped, for garnish
Bring a large pot of water to a boil for the pasta. Salt the water, add the pappardelle, and cook to al dente. Reserve 1 cup of the pasta cooking liquid just before draining the pasta.
Meanwhile, gently heat the pulled pork and braising liquids, in a saucepan over medium heat.
Drain the pasta and return it to the hot pot, and toss with butter, the braised pork, 2 cups braising liquid, lemon juice, and starchy water as needed to produce enough sauce to coat the pasta and give the pappardelle movement. Wilt the arugula greens into the pasta, and season with salt, pepper, and nutmeg, to taste. Serve in shallow dishes and top with cheese, and parsley.

Pappardelle with Veal and Pork Ragu image

Provided by Food Network Kitchen

Categories main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 18

1 tablespoon olive oil
4 ounces pancetta, diced
1 tablespoon unsalted butter
12 ounces shiitake mushrooms, woody stems removed and discarded, caps sliced
1 small onion, diced
1 small carrot, diced
1 celery rib, diced
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground pepper
1 large tomato, diced
8 ounces ground veal
8 ounces ground pork
2 tablespoons tomato paste
1/2 cup white wine
1 (28-ounce) can San Marzano whole tomatoes
1 pound dried pappardelle pasta
1/2 cup heavy cream
3 tablespoons thinly sliced basil leaves

Steps:

1. In a large pot, heat the oil over medium-high heat. Add the pancetta and cook, stirring, until lightly browned, about 2 minutes. Lower the heat to medium and add the butter. Stir in the mushrooms, onions, carrots, celery, thyme, and salt and pepper to taste. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the diced tomato and cook until soft, about 5 minutes more.
2. Increase the heat to medium-high and add the veal and pork. Cook, breaking up the meat with a spoon, until it is no longer pink. Add the tomato paste and cook, stirring, 2 to 3 minutes. Add the wine and cook until the wine is reduced by half. Add the canned tomatoes, reduce the heat to medium, and simmer, uncovered, 40 minutes; stir occasionally and adjust the heat if necessary so the sauce simmers gently.
3. When ready to serve, cook the pasta according to package directions. Drain. Meanwhile, stir the cream into the sauce, lower the heat, and cook 5 minutes more. Season the sauce with salt and pepper. Add the pasta to the sauce and mix well. Serve garnished with basil.