papparadelle-pork-ragu

Nothing speaks of fall or settles us into desires of hibernation better than succulent meats enriched by flavorful broth. The boneless pork ribs in this dish tenderly fall apart as they stew and meld with seasoned tomatoes and vegetables to form a robust and artful ragù to be served on a canvas of undulating pappardelle noodles.

For the Marinade:

3 pounds boneless pork ribs
Extra virgin olive oil
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons soy sauce

For the Ragù:

¼ cup all-purpose flour
3 tablespoon extra virgin olive oil
4 cups carrots, peeled and sliced on the bias
16 ounces pearl onions, peeled
2 teaspoons minced garlic
2 sprigs fresh rosemary
3½ pounds tomatoes, diced or 2 (28-ounce) cans diced tomatoes
3 cups chicken stock
2 tablespoons light brown sugar
2 tablespoons soy sauce
2 cups water
1 teaspoon salt
½ teaspoon ground black pepper

1 pound pappardelle pasta

Preparing the Marinade

Place fresh or thawed boneless pork ribs in a baking dish. Rub the meat with extra virgin olive oil until coated. Sprinkle all sides with salt, ground pepper, and garlic powder. Place boneless pork ribs in a baking dish. Coat with soy sauce. Cover with plastic wrap. Place in the refrigerator and allow to marinate for at least 15 minutes.

Preparing the Ragù

Preheat oven to 350°F. Remove the marinated meat from the baking dish to a work surface lined with a large sheet of parchment paper. Sprinkle the meat with flour. Pour olive oil in the bottom of a large Dutch oven or roasting pan and heat over medium-high. Once the oil is hot, place the meat in the pan. Be sure not to overcrowd the pan, even if it requires browning the meat in batches. Sear the pork pieces on all sides for about 4 minutes on each side. This caramelizing action will bring a richer flavor to the ragù by drawing out the natural proteins and sugars in the meat.

Add the sliced carrots and pearl onions to the meat in the Dutch oven. Once the vegetables are added, especially the tomatoes, the meat will no longer brown. Allow the vegetables to sauté until the onions begin to caramelize and soften, about 5 minutes. Add in minced garlic, rosemary sprigs, tomatoes, chicken stock, brown sugar, soy sauce, water, salt, and ground black pepper.

Place the pan in the pre-heated oven. Allow the meat to braise and the ingredients to stew for about 2 to 2½ hours, or until the meat is tender and falling apart. When the ragù is close to ready, begin to prepare the pappardelle noodles. Be careful to not overcook the parparadelle. Keeping the pasta al dente better supports the rich weightiness of the ragù sauce. Once the noodles are drained, ladle the sauce over the pappardelle in a pasta bowl. Garnish with sour cream and rosemary for presentation.

Yield: 4 to 6 servings

Recipe Created and Stylized by R. Shannon Mock
and daughter, Brontë E. Mock

mini-be

©2016 Be the Beautiful Life All Rights Reserved