This recipe for pork ragu sauce over pappardelle pasta is inspired by Florence Italy where pasta with wild boar sauce is a local favorite.
Pork ragu with pappardelle pasta. The first time I had something like this was actually in Florence, Italy. Many of the restaurants there have an item on the menu called pasta with wild boar sauce. Of course, I would not find wild boar in the grocery store, but we do have pork.
Ingredients
- pork ribs (or pork shoulder or pork butt)
- extra virgin olive oil
- garlic
- San Marzano tomatoes
- fresh basil leaves
- salt
- black pepper
- hot pepper flakes optional
Making Pork Ragu Sauce
I used a few pork ribs for this sauce, and let them cook in San Marzano tomatoes, garlic, and fresh basil over low heat. San Marzano tomatoes are readily available in cans here, but any canned tomatoes will do. San Marzano tomatoes are a plum tomato variety from Italy. They are fleshier with fewer seeds and liquid than other tomatoes. You could also use crushed tomatoes as they add a little thickness to the sauce.
To pair with the sauce I chose a pappardelle noodle. Pappardelle is great with heavy rustic dishes as described in this article from Learn To Cook. However, any pasta would taste great with this sauce, so don't worry if you don't have it or can't find pappardelle pasta in the store.
It did take all afternoon to cook, which reminds me of some of my Italian friends, whose families make what they called "Sunday Gravy." Not that I can come close to the talents of generations of fine cooks. Still, it had great flavor and my Italian husband really liked it. So that is good enough for me.
Pork Ragu Sauce
Ingredients
- 1-2 pounds pork ribs could use shoulder or butt
- 2 tablespoons of extra virgin olive oil
- 3 large cloves garlic
- 1 large can San Marzano tomatoes
- 1/4 cup fresh chopped basil leaves
- 1 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon hot pepper flakes optional
Instructions
- Heat a heavy bottom pot on high heat.
- Add olive and one clove of garlic that has been chopped into sticks.
- Stir for about 30 seconds and remove garlic.
- Turn heat to medium high.
- Salt and pepper the ribs and add them to the pan.
- Brown on all sides, about 5-7 minutes total.
- Remove from pan and drain oil.
- Puree tomatoes.
- Add the ribs, tomatoes, basil, salt, and black pepper to the pan.
- Grate garlic into the pan.
- Bring to a boil, then turn down to low heat, cover, and let simmer for 3-4 hours or until the pork is tender and falling apart.
- Remove pork and shred with two forks.
- Add back to the pan and serve.
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
Teri@The Freshman Cook
Love anything pork, and this looks amazing!
Patti Estep
Thanks Teri!
Deborah
Now that's the way to do it!!!!!!!!!!!!!!!!!! GREAT JOB!!! I want some now 🙂
Patti Estep
Thanks Deborah!
Denise Wright
I remember that wild boar sauce....this looks just as good if not better! PS I love your pics with the basil. Very pretty!
susan
This sauce looks so good!
Patti Estep
Thanks Susan. Time consuming but easy and delicious!
Terri Steffes
Good heavens, yes. Sounds amazing.
Patti Estep
Thanks Terri. Italian recipes make it easy.
Kim Six
This looks so delicious. What a great alternative to blogonase.
Patti Estep
Thanks Kim. We really liked it.