- Main
- Pork
- Italian
- Make-ahead
- Freezer-friendly
- Stovetop
- Kid-friendly
Good for, as AI judged the whole recipe.
Ingredients
For the ragù
- 3 tbsp
olive oil
2 tbsp in step 1, 1 tbsp in step 2
- 2 lb
boneless pork shoulder, ground, or trimmed and finely chopped
- 1
yellow onion, finely chopped
- 1
carrot, finely chopped
- 1
celery stalk, finely chopped
- 3 cloves
garlic, minced
- 1 tbsp
fresh sage leaves, chopped (about 8 leaves)
- 1 tsp
fennel seed, lightly crushed
- 1/4 tsp
red pepper flakes (optional)
- 2 tbsp
tomato paste
- 1 1/2 cups
Chianti or other dry red wine
- 1 can
whole peeled tomatoes (28 oz), crushed by hand
- 1 cup
chicken broth
- 1/2 cup
whole milk
- 1
bay leaf
salt, to taste
black pepper, to taste
To finish
- 1 lb
pappardelle
- 3 tbsp
unsalted butter
- 1 cup
Parmesan, finely grated, plus more for serving
Contains milk (whole milk, unsalted butter, Parmesan) and wheat (pappardelle).
May contain eggs, depending on the pappardelle: check the label.
Not checked: Chianti or other dry red wine.
AI didn’t find a diet this fits, going by the ingredients (not checked).
Steps
- Step 1
Pat the pork dry and season it generously with salt and pepper. Heat 2 tbsp of the olive oil in a large Dutch oven or heavy pot over medium-high heat until it shimmers. Add the pork in an even layer and let it sit without stirring for 4 to 5 minutes, until the underside is deeply browned, then break it up and stir and cook until no pink remains and the bottom of the pot is browned, 6 to 8 minutes more. Scrape the pork and its juices into a bowl.
15 min
- 2 tbsp olive oil
- 2 lb boneless pork shoulder
- salt
- black pepper
- Step 2
Lower the heat to medium and add the remaining 1 tbsp olive oil, the onion, carrot and celery with a pinch of salt. Cook, stirring and scraping up the browned bits, until the vegetables are soft and sweet but not browned, about 10 minutes. Stir in the garlic, sage, fennel seed and red pepper flakes and cook until fragrant, about 1 minute.
11 min
- 1 tbsp olive oil
- 1 yellow onion
- 1 carrot
- 1 celery stalk
- 3 cloves garlic
- 1 tbsp fresh sage leaves
- 1 tsp fennel seed
- 1/4 tsp red pepper flakes
- Step 3
Stir in the tomato paste and cook for 1 to 2 minutes, until it darkens slightly. Pour in the wine, raise the heat and simmer briskly, scraping the pot, until it has reduced by about half and no longer smells sharp, 5 to 6 minutes.
8 min
- 2 tbsp tomato paste
- 1 1/2 cups Chianti or other dry red wine
- Step 4
Return the pork and any juices to the pot. Add the crushed tomatoes with their juice, the broth, the milk, the bay leaf, 1 tsp salt and several grinds of pepper. Stir well and bring to a bare simmer.
5 min
- 2 lb boneless pork shoulder
- 1 can whole peeled tomatoes (28 oz)
- 1 cup chicken broth
- 1/2 cup whole milk
- 1 bay leaf
- Step 5
Partly cover the pot and simmer very gently over low heat for 2 hours, stirring every 20 to 30 minutes so nothing catches. You want the laziest bubble; if it reduces too fast, add a splash of water. It's done when the pork is tender, the sauce is thick and glossy and a little fat has risen to the surface. Fish out the bay leaf and taste for salt and pepper.
2 hr, hands-off
- Step 6
Bring a large pot of well-salted water to a boil. Cook the pappardelle until just shy of al dente, 1 minute less than the package says. Before draining, scoop out 1 1/2 cups of the pasta water.
10 min
- 1 lb pappardelle
- Step 7
Add the butter to the ragù and stir until melted. Add the drained pappardelle and about 1/2 cup of the pasta water and toss gently over low heat for 1 to 2 minutes, until every ribbon is coated. Turn off the heat, scatter over the Parmesan and toss again, adding more pasta water a splash at a time until the sauce clings and looks silky. Serve right away with more Parmesan at the table.
4 min
- 3 tbsp unsalted butter
- 1 cup Parmesan
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026