Red Wine Pork Ragu Pappardelle
This rustic yet sophisticated recipe is ideal for cozy dinners or impressing guests with its deep, savoury taste and melt-in-your-mouth texture. The depth of the red wine and the pork make each bite irresistible. Ready to make your next meal unforgettable?
6 hr 50 mins
Easy
4
What you’ll need
INGREDIENTS
- 1.2kg SunPork Boneless Pork Shin
- 2 brown onions, roughly chopped
- 1 large carrot, roughly chopped
- 1 celery stalk, roughly chopped
- 2 garlic cloves, crushed
- 2 Tbsp. tomato paste
- 800g crushed tomatoes
- 500ml beef stock
- 250ml red wine
- 1 bay leaf
- 1 sprig thyme
- Salt and pepper, to taste
- 250g pappardelle pasta
- Olive oil
How to make it
- Season the pork all over with salt. Heat a drizzle of olive oil in a large saucepan over high heat. Sear the pork on all sides until browned, then remove and set aside.
- In the same saucepan, add a little more oil if needed. Saute the onions, carrot, celery and garlic over med. heat until softened.
- Create a small well in the centre of the pan, add the tomato paste, then stir to combine. Season with salt and pepper to taste.
- Add the crushed tomatoes, beef stock, red wine, bay leaf and thyme. Use a spatula to scrape any browned bits from the bottom of the pan. Bring to the boil.
- Transfer everything to a slow cooker. Nestle the pork into the sauce and cook on high for at least 6 hrs, or until the pork is fall-apart tender.
- 20 mins before serving, remove the pork, bay leaf and thyme sprig. Blend the sauce until smooth using a stick blender. Return the pork to the sauce and shred with two forks.
- Cook the pappardelle according to pack instructions. Reserve about 60ml of pasta water. Add the pasta water to the sauce and stir to combine.
- Serve the pasta topped generously with the ragu and enjoy!
