Pappardelle Pasta with Pork Ragu
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 saucepan 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 head 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 and pepper to the pan.
- Grate garlic into the pan.
- Broil 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.
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.
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