Best 2 Apple Pork Ragu With Pappardelle Recipes

Indulge in the symphony of flavors that is Apple Pork Ragu with Pappardelle, a captivating culinary creation that combines the sweet and tangy notes of apples with the savory richness of pork. This delightful dish is elevated by the velvety texture of homemade pappardelle pasta, resulting in a harmonious union of flavors and textures that will tantalize your taste buds. Embark on a culinary journey with this apple pork ragu recipe, which promises an unforgettable dining experience. Additionally, this article presents a delightful collection of recipes to satisfy diverse culinary preferences. Discover the secrets of creating the ultimate pork ragu, explore variations such as the hearty venison ragu, and learn the art of crafting homemade pasta from scratch. Prepare to expand your culinary horizons and embark on a delightful culinary adventure.

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PORK RAGOUT WITH PAPPARDELLE PASTA

Pork Ragout with Pappardelle Pasta image

The secret ingredient in this recipe is time (although there's thyme too). Letting the pork slowly braise in the tomato sauce builds a deep and rich flavor. We loved this served over pappardelle but it's great with cavatelli too. Make it for four or serve just two for a special dinner and you'll have some much appreciated leftovers.

Provided by Food Network Kitchen

Categories main-dish

Time 3h15m

Yield 2 to 4 servings

Number Of Ingredients 17

Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt
1 pound boneless country pork ribs (about 2)
2 cloves garlic, thinly sliced
1 large carrot, thinly sliced
1 celery stalk, thinly sliced
1 small onion, diced
1 small red bell pepper, diced
1/2 cup red wine
2 bay leaves
2 sprigs fresh thyme
Pinch crushed red pepper
One 28-ounce can whole plum tomatoes, crushed by hand
8 ounces pappardelle pasta
1/2 cup packed parsley leaves, roughly chopped
Handful basil leaves, torn, plus more for garnish
Grated Parmesan, for serving

Steps:

Heat the oil in a large Dutch oven or pot over medium-high heat. Once the oil is hot, salt both sides of each rib, then add to the pot and cook until golden brown, about 3 minutes per side. Remove to a plate.
Reduce the heat to medium. Add the garlic, carrot, celery, onion, bell pepper and 1/2 teaspoon salt, stir to combine and then partially cover with a lid. Cook, stirring frequently, until the vegetables are soft, about 6 minutes. Add the wine, bay leaves, thyme, crushed red pepper and 1/2 teaspoon salt and simmer until most of the wine has evaporated, about 2 minutes. Nestle in the browned ribs (and any accumulated juices), then add the crushed tomatoes and 1 1/2 cups of water (it's nice to rinse the tomato can out with water and then use 1 1/2 cups of that "tomato water"). Bring to a high simmer, then adjust to a low simmer and cover the pot partially with the lid. Cook, stirring occasionally, until the meat is tender and falling apart and the sauce has reduced, about 2 hours. Be sure to scrape down the sides of the pot and add back into the sauce. Remove the pieces of pork and let them cool slightly; finely shred the meat, then stir back into the sauce. The sauce can now be finished and served or it can be cooled down, refrigerated and reheated the next day.
Bring a large pot of salted water to a boil and add the pasta. Cook according to the package instructions, reserving about 1 cup of the cooking water.
Stir the parsley into the sauce and adjust the seasoning to taste with salt. Thin out with a little of the reserved pasta water and stir in the torn basil. Divide the cooked pasta among bowls and top each with some ragout. Drizzle each bowl with a little olive oil, top with a generous amount of Parmesan and garnish with a few basil leaves.

APPLE PORK RAGU WITH PAPPARDELLE

Apple Pork Ragu with Pappardelle image

Found this recipe in People Magazine and made it tonight. Delic!

Provided by Diane Murowany @murowany

Categories Pasta

Number Of Ingredients 14

Ingredients

1 teaspoon(s) olive oil
3/4 pound(s) ground pork
2 slice(s) bacon, chopped
1/2 cup(s) diced onion
3 clove(s) garlic
2 medium apples, peeled and cut into 1/4 slices
1/2 cup(s) dry white wine
1 can(s) 15oz. whole tomatoes, chopped
1 cup(s) chicken broth
1 pound(s) dried pappardelle or fettuccine
2 tablespoon(s) capers
2 tablespoon(s) basil, thinly chopped
dash(es) salt to taste
dash(es) pepper to taste

Steps:

Heat oil in a large saute pan over medium high heat. Add pork and cook until it browns, 5 to 7 mins., breaking into smaller pieces.
In a large saucepan, lightly brown bacon. Add onion and garlic. Cook until onion is translucent, about 2 mins. Add apples and wine and simmer 4 mins. or until wine is almost evaporated.
Add tomatoes, broth and pork. bring to a boil, then reduce heat. Simmer, partially covered, until sauce thickens, 15 to 20 mins.
meanwhile, prepare pasta according to package directions. Drain.
Add capers and basil to sauce. Season with salt and pepper. Serve over pasta.

Tips:

Choose ripe, flavorful apples for the best results.
Sear the pork in batches to prevent overcrowding and ensure even cooking.
Use a heavy-bottomed pot or Dutch oven for even heat distribution.
Add a splash of apple cider vinegar or white wine to enhance the flavor of the ragu.
Simmer the ragu for at least 1 hour, or until the pork is fall-apart tender.
Serve the ragu over pappardelle or other wide noodles.

Conclusion:

Apple pork ragu is a delicious and comforting dish that is perfect for a fall or winter meal. The combination of sweet apples, savory pork, and rich ragu sauce is sure to please everyone at the table. Serve it over your favorite pasta or rice, and enjoy!