Pappardelle with Pork & Short Rib Ragù (Edit recipe)

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There's nothing more decadent than a ragù; especially during the winter. This Pappardelle with Pork and Short Rib Ragù features a rich, aromatic sauce, and is served over our Egg Pappardelle for an authentic Italian comfort meal. Paired with your favorite Chianti, you've got yourself a treat.

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PREP TIME

30 minutes to 40 minutes

COOK TIME

3 hours to 4 hours

INGREDIENTS

15

Serves: 4-6

Ingredients

1 lb Pork Spareribs
1 lb Beef Short Ribs
3 Tbsp Organic Extra Virgin Olive Oil - Bionaturae
1 whole Onion, medium sized, finely diced
2 whole Carrots, medium sized, finely diced
2 whole Celery, stalks, finely diced
4 cloves Garlic, finely minced
1 cup Red Wine, Cabernet Sauvignon, dry, or Chianti
28 oz Organic Whole Peeled Tomatoes - Bionaturae, crushed by hand
2 Tbsp Organic Tomato Paste - Bionaturae
1 whole Basil, Fresh, small bunch, leaves torn
1 lb Organic Traditional Egg Pappardelle - Bionaturae
Salt and Pepper, to taste

optional garnish

Parmigiano Reggiano, freshly ground

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Brown the Meat: Heat 2 tablespoons 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 ½ cup of pasta water.
inish 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.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1349
Fat:	67 g
Carbohydrates:	101 g
Protein:	52 g
Cholesterol:	341 g
Sodium:	192 mg
Fiber:	7 g
Sugars:	13 g
Sugar Alcohol:	0 g
Calculated for total recipe.