Pork Ragù PappardelleJanuary 6, 2015 at 9:01 AM | Posted in Uncategorized | 1 Comment
I bought this fancy pappardelle pasta the other day. I then planned to make a ragù to match it. After going through loads of recipes online, finally I made this. It looked exactly like what I imagined and tasted great. Only I might experiment with green beans instead of celery next time.
Pappardelle pasta (250 g), olive oil (2 tablespoon), pork shoulder (1.5 kg), carrot (1), onions (2), celery (1 stalk), rosemary (1 sprig), sage (2 large sprigs), garlic (2 cloves), dry red wine (2 cups), Italian whole tomato (1 can), water, salt and black pepper.
What to do:
- Cut the pork into chunks, and keep the bone.
- Heat half the olive oil in a large braising pan and fry pork, turning until all the pieces well browned. Remove from pan and set aside.
- Add remaining oil to pan and fry sage leaves until they are crispy. Transfer them onto…
View original post 117 more words