Pork Ragout With Pappardelle Recipe

Name: Pork Ragout With Pappardelle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 None pork rib eye steaks, 2 inches thick (about 1 2/3 lbs); 2 tbsp all-purpose flour; 1 tbsp olive oil; 2 tbsp butter, chopped; 1 None medium leek, sliced; 3 cloves garlic, sliced; 1 bulb fennel, about 7 oz, sliced thinly, reserving fennel tops; 1/2 cup white wine; 1/2 cup reduced sodium chicken stock; 1 lb pappardelle pasta; 2 tsp balsamic vinegar; 3 oz green olives

Servings: persons

2 None pork rib eye steaks, 2 inches thick (about 1 2/3 lbs)
2 tbsp all-purpose flour
1 tbsp olive oil
2 tbsp butter, chopped
1 None medium leek, sliced
3 cloves garlic, sliced
1 bulb fennel, about 7 oz, sliced thinly, reserving fennel tops
1/2 cup white wine
1/2 cup reduced sodium chicken stock
1 lb pappardelle pasta
2 tsp balsamic vinegar
3 oz green olives

1
Preheat oven to 325u00b0F. Toss pork lightly in flour seasoned with salt and pepper. Shake away excess flour. Heat oil and butter in an oven safe frying pan and cook pork until browned all over.
2
Add leek, garlic and fennel to the pan and cook, stirring, over medium heat until softened. Add wine and bring to a boil. Reduce heat and simmer, uncovered, until wine is almost evaporated. Add stock and bring to a boil.
3
Cover the pan, transfer to the oven and bake for 2 hours or until pork is tender, turning halfway. Cool slightly and tear the pork into small pieces.
4
Meanwhile, cook pasta in a large pan of boiling, salted water until just tender; drain. Return to pan.
5
Reheat the pork and sauce, stirring in balsamic vinegar and olives. Add pork and sauce to pasta, tossing gently to combine. Divide among serving bowls, sprinkle with reserved fennel tops and serve.

720

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 None pork rib eye steaks, 2 inches thick (about 1 2/3 lbs), 2 tbsp all-purpose flour, 1 tbsp olive oil, 2 tbsp butter, chopped, and more.

Yes, Pork Ragout With Pappardelle 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.

That's it — enjoy your meal!

Pork Ragout With Pappardelle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions