Pappardelle Pasta with Pork Ragu
Sunday supper pasta is the theme of this pappardelle pasta with pork ragu. Cooked low and slow for a rich and flavorful meal.
Prep Time 15 minutes mins
Cook Time 5 hours hrs
Total Time 5 hours hrs 15 minutes mins
Course Dinner Recipes
Cuisine Italian
Servings 8
Calories 446 kcal
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
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.
Serving: 1 g Calories: 446 kcal Carbohydrates: 1 g Protein: 24 g Fat: 38 g Saturated Fat: 11 g Polyunsaturated Fat: 18 g Cholesterol: 119 mg Sodium: 369 mg Sugar: 1 g
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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