Apple Pork Ragu with Pappardelle
This ragu sauce sounds odd but it's a deliciously balanced tomato sauce with a touch of sweetness for the pork. Paired with pappardelle noodles, this is a hearty and delightful dish.
Servings: 5 servings
Calories: 415kcal
Cost: $25
Equipment
- Dutch oven or large pot
- Another pot for pasta
- strainer
- sharp knife
Ingredients
- 1 lb lean ground pork
- ½ of a yellow onion diced
- 4 garlic cloves minced
- 1 Honeycrisp apple peeled and diced
- ½ cup dry white wine like sauvignon blanc
- 1 cup chicken broth low sodium
- 1 lb pappardelle noodles
- 2 tbsp thyme chopped
- 2 tbsp rosemary chopped
- 15 oz crushed tomatoes canned
- salt
- pepper
- shaved parmesan for serving
- 1 tbsp olive oil
Instructions
- In a dutch oven, heat up the olive oil over medium heat. Add the ground pork and break it up with a spatula or wooden spoon. Let it brown all over, about 4-5 minutes. Then transfer the ground pork to a plate.1 tbsp olive oil, 1 lb lean ground pork
- In the now empty dutch oven, add the garlic and onions and cook over medium heat for 3 or 4 minutes, until the onions are slightly browned. Then add the apples and wine and simmer until the wine has reduced by over half.½ of a yellow onion, 4 garlic cloves, 1 Honeycrisp apple, ½ cup dry white wine
- Add the chicken broth, crushed tomatoes, thyme and rosemary. Add a pinch of salt and pepper. Add in the pork and stir. Bring the sauce to a boil, and then reduce to a simmer. Cover the pot halfway and let it simmer for about 20 minutes.1 cup chicken broth, 2 tbsp thyme, 2 tbsp rosemary, salt, pepper, 15 oz crushed tomatoes
- In the meantime, boil water in another pot and add the pappardelle noodles. Boil the noodles for about 6-7 minutes, or until al dente. Strain.1 lb pappardelle noodles
- Serve the noodles with large spoonfuls of the finished sauce. Top with shaved parmesan.shaved parmesan