Pork ragu with pappardelle
Delicious Abruzzo style pork ragu with pappardelle by Silvia Colloca.
Made with Crushed Tomatoes
Mutti® Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
(COOK TIME: 60+ min)
Easy
4 people
Ingredients
-
2
x
400 g tins of Mutti Polpa Finely Chopped Tomatoes
-
100
g
smoked pancetta, cut into 2 cm cubes
-
1
clove
garlic skin on, bashed with the palm of your hand
-
3
tablespoons
extra virgin olive oil
-
1
carrot, chopped
-
1
brown onion, chopped
-
1
celery stick, chopped
-
2-3
juniper berries, crushed in a mortar and pestle
-
1
sprig
thyme
-
4-5
leaves
marjoram
-
250
g
beef mince
-
150
g
sausage meat, taken out of its casing
-
200
ml
red wine
-
2
cups
stock
-
1-2
leaves
bay
-
Salt flakes and freshly ground white pepper
-
400
g
of fresh Pappardelle
-
Freshly grated pecorino, to serve
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Pork ragu with pappardelle: Method
- To make the pork ragu with pappardelle, cook the pancetta cubes and garlic in a large heavy-based saucepan over medium heat until the pancetta has rendered most of its fat and looks caramelised. Set aside to rest.
- Discard the garlic and most of the pancetta fat. Add the olive oil, the chopped carrot, onion and celery, juniper berries (slightly crushed in a mortar and pestle or with a rolling pin), thyme and marjoram, then cook over medium heat until the onion is soft and translucent.
- Add in the beef mince and sausage meat and brown over high heat for 5 minutes, then return the pancetta to the pan. Deglaze the pan with the wine and simmer away until the alcohol has evaporated. Pour in the Mutti Polpa and stock, bring to a simmer, then reduce the heat to low. Add the bay leaves, season generously with salt and cover with a lid. Cook slowly for 4–6 hours, stirring occasionally. If it starts to dry out, add a little water.
- Towards the end of the cooking time, taste for salt and adjust accordingly, and season with white pepper.
- Bring a large saucepan of salted water to the boil, drop in the pappardelle and cook for 2 minutes or until al dente. Drain well, but be sure to reserve a couple of tablespoons of the pasta cooking water to add to the Ragu. This little trick will help bind the sauce and create a richer, creamier texture.
- Toss the pappardelle with the meat sauce, dust with pecorino and fresh thyme leaves. Serve the delicious pork ragu with pappardelle.
