Savory Pork Ragu with Pappardelle

Name: Savory Pork Ragu with Pappardelle
Prep time: 20 min
Cook time: 5 h 20 min
Total time: 5 h 40 min
Cuisine: European, American
Ingredients: 1 tbsp olive oil; 2 lbs boneless country-style pork ribs; 1 tsp kosher salt, divided; 2 cups vertically sliced white onion; 8 garlic cloves, crushed; 1 (28 oz) whole peeled San Marzano tomatoes, undrained; 3 fresh oregano sprigs; 2 bay leaves; 1/2 tsp crushed red pepper; 1 lbs pappardelle, or fettucine; 2 oz (1/2 cup) pecorino Romano, finely grated; Fresh oregano leaves for garnish

3 steps

Prep:20minCook:5h 20min

Updated at: Thu, 17 Aug 2023 05:31:31 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories529.4 kcal (26%)

Total Fat20 g (29%)

Carbs52.2 g (20%)

Sugars7.9 g (9%)

Protein33.1 g (66%)

Sodium404.1 mg (20%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

1 Tbspolive oil

2 lbsboneless country-style pork ribs

1 tspkosher salt

divided

2 cupswhite onion

vertically sliced

8garlic cloves

crushed

1 x 28 ozSan Marzano tomatoes

whole peeled, undrained

3 sprigsfresh oregano

2bay leaves

½ tspcrushed red pepper

1 lbspappardelle

or fettucine

½ cuppecorino Romano

finely grated

fresh oregano leaves

for garnish

Instructions

Step 1

Heat oil in a large skillet over medium-high. Sprinkle pork with 1/2 teaspoon salt. Add pork to pan; cook 8 minutes, turning to brown on all sides. Place browned pork in a 6-quart slow cooker.

olive oil1 Tbsp

boneless country-style pork ribs2 lbs

kosher salt1 tsp

Step 2

Add onion, garlic, tomatoes, oregano sprigs, bay leaves, red pepper, and remaining 1/2 tsp salt to slow cooker. Cover and cook on low until pork is tender, 5 to 6 hours. Shred pork; discard bay leaves and oregano sprigs.

kosher salt1 tsp

white onion2 cups

garlic cloves8

San Marzano tomatoes28 oz

fresh oregano3 sprigs

bay leaves2

crushed red pepper½ tsp

Step 3

When pork is done, cook pasta according to directions, omitting salt. Drain; reserve 1 cup cook liquid. Add pasta to slow cooker; toss gently to coat, adding reserved cooking liquid as necessary to reach desired consistency. Sprinkle with cheese and oregano leaves.