Pappardelle with Pork and Short Rib Ragu
This comforting recipe is perfect for cooler nights! Paired with Bionaturae’s 100% Organic Pappardelle from Italy, the impressive homemade sauce is sure to wow guests!
- Ingredients
- 1 lb pork spareribs
- 1 lb beef short ribs
- 3 tablespoons olive oil
- 1 medium onion, finely diced
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 1 cup dry red wine (e.g., Chianti or Cabernet Sauvignon)
- 1 (28 oz) can Bionaturae Whole Peeled Tomatoes, crushed by hand
- 2 tablespoons Bionaturae Tomato Paste
- 1 small bunch fresh basil, leaves torn
- Salt and freshly ground black pepper, to taste
- 1 lb Bionaturae Egg Pappardelle
- Parmigiano Reggiano, freshly grated (for serving)
- Instructions
- Brown the Meat:
- Heat 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Season the pork spare ribs and beef short ribs with salt and pepper.
- Sear the ribs in batches until browned on all sides, about 4-5 minutes per batch. Remove and set aside.
- Sauté the Vegetables:
- Reduce the heat to medium. Add the remaining 1 tbsp olive oil to the pot.
- Sauté the onion, carrots, and celery until softened and golden, about 8-10 minutes.
- Add the garlic and cook for another minute until fragrant.
- Deglaze with Red Wine:
- Pour in the red wine, scraping the bottom of the pot to release the browned bits.
- Simmer for 3-4 minutes until the wine reduces by half.
- Add the Tomatoes and Tomato Paste:
- Stir in the tomato paste and cook for 1-2 minutes to caramelize.
- Add the crushed tomatoes and stir to combine.
- Simmer the Sauce:
- Return the pork and beef ribs to the pot, nestling them into the sauce.
- Add the torn basil leaves, and adjust the salt and pepper to taste.
- Cover partially, reduce heat to low, and let simmer gently for 2.5–3 hours. Turn the meat occasionally to ensure even cooking.
- Shred the Meat:
- Once the meat is tender and falling off the bone, remove the ribs from the pot.
- Shred the meat with two forks, discarding the bones and excess fat.
- Return the shredded meat to the pot and stir into the sauce.
- Cook the Pappardelle:
- Bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente. Reserve 1/2 cup of pasta water.
- Finish the Dish:
- Add the cooked pappardelle directly to the ragu, tossing to coat. If needed, add a splash of reserved pasta water to help the sauce adhere.
- Serve immediately, topped with freshly grated Parmigiano Reggiano and a few extra basil leaves.