Pappardelle With Meat Ragu Recipe

Name: Pappardelle With Meat Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 34 lb pork shoulder (ask your butcher to cut into 1-inch cubes); ¼ teaspoon salt; ¼ teaspoon fresh coarse ground black pepper; 1 tablespoon olive oil; 14 lb pancetta, diced; 1 garlic clove, minced; 12 onion, finely chopped; 1 celery rib, diced; 1 carrot, diced; 1 bay leaf; 1 ½ teaspoons fresh rosemary leaves; ½ cup cremini mushroom, chopped; 1 ½ teaspoons tomato paste; 1 cup red wine; 2 cups tomatoes, seeded and chopped; 2 cups chicken or 2 cups beef broth; 12 lb pappardelle pasta; freshly grated parmesan cheese

Servings: persons

34 lb pork shoulder (ask your butcher to cut into 1-inch cubes)
¼ teaspoon salt
¼ teaspoon fresh coarse ground black pepper
1 tablespoon olive oil
14 lb pancetta, diced
1 garlic clove, minced
12 onion, finely chopped
1 celery rib, diced
1 carrot, diced
1 bay leaf
1 ½ teaspoons fresh rosemary leaves
½ cup cremini mushroom, chopped
1 ½ teaspoons tomato paste
1 cup red wine
2 cups tomatoes, seeded and chopped
2 cups chicken or 2 cups beef broth
12 lb pappardelle pasta
freshly grated parmesan cheese

1
Sprinkle cubed meat with salt and pepper.
2
Heat oil in a large pot over medium-high heat; add meat.
3
Cook 5 minutes or until browned.
4
Add pancetta; cook 5 minutes or until golden brown.
5
Reduce heat to medium-low.
6
Add garlic and next 5 ingredients.
7
Cook 5 minutes or until vegetables are tender but not too soft.
8
Stir in mushrooms and tomato paste.
9
Cook 5 minutes, stirring occasionally.
10
Let mixture caramelize on bottom of pot.
11
Add wine and scrape bottom of pan to loosen browned bits.
12
Cook on medium-high heat about 7 minutes or until the wine is almost evaporated.
13
Stir in chopped tomato and broth.
14
Bring mixture to a simmer over medium-low heat.
15
Simmer 2 hours or until meat is tender; remove bay leaf.
16
Skim any excess oil off the top of the ragu and press down on ragu with a potato masher or spatula to break up any large pieces.
17
Cook pappardelle according to package instructions.
18
Drain.
19
Serve ragu over papardelle and top with fresh Parmesan cheese.

14813

kcal

Calories

576

Fat

1052

Carbs

1262

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 34 lb pork shoulder (ask your butcher to cut into 1-inch cubes), ¼ teaspoon salt, ¼ teaspoon fresh coarse ground black pepper, 1 tablespoon olive oil, and more.

Yes, Pappardelle With Meat Ragu falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pappardelle With Meat Ragu

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