Pork and red wine ragu with pappardelle

Step 1/4

• 1 carrots
• 1 stalks celery
• 1 onions
• 1 cloves garlic
• ½ sprig rosemary
• ½ sprig oregano
• 1 lemon peel
• 375 g pork neck
• 50 ml olive oil
• salt

• kitchen twine
• tongs
• large ovenproof pot
• cutting board
• knife

Peel and finely dice carrots, celery stalks, onions, and garlic. Tie rosemary, oregano, and lemon peel into a bouquet garni with kitchen twine. Slice pork neck into large pieces and season well with salt. Heat the olive oil in a large ovenproof pot over medium-high heat. Fry in batches until well-browned on both sides, approx. 10 min. Remove from the meat from the pan and set aside.

Step 2/4

• ½ tsp tomato paste

• rubber spatula

Add diced onions, carrots, and celery stalks to the pot and sauté gently on medium-low heat for approx. 10 min. Add the garlic and cook a further 2 min. Then add the tomato paste.

Step 3/4

• 100 ml red wine
• 100 g canned crushed tomatoes
• 75 ml chicken stock
• ½ bay leaf
• ¼ tsp nutmeg
• 30 ml milk
• salt
• pepper

• fine grater

Return the fried pork to the pot and add the red wine, let it simmer and reduce, approx. 2 min. Add the crushed tomatoes, chicken stock, herb and lemon bouquet garni, bay leaf, and freshly grated nutmeg. Season with salt and pepper, cover and cook gently for approx. 1 hr. Add the milk and cook a further approx. 30 min., or until the pork is very tender.

Step 4/4

• 250 g pappardelle pasta
• salt
• Parmesan cheese for serving
• red wine for serving

• colander
• grater
• large pot

Gently pull the pork apart using two forks. Cook pasta in a large pot with salted boiling water according to packet instructions until al dente. Drain and add to the ragu, tossing everything together until well combined. Serve with freshly grated Parmesan and pair with a glass of red wine. Enjoy!

Enjoy your meal!