SLOW-ROASTED PORK & VEAL RAGU WITH PAPPARDELLE NOODLES
Steps:
- in a large dutch oven, heat some olive oil over medium high heat until hot. Add the onions and saute until translucent, about 5-6 minutes. Pushing the onions to the sides of the pan, put the pork pieces in a single layer in the center, and brown on all sides. Moving the browned pieces to the sides, continue with remaining pork until all is browned. Do the same with the ground veal, breaking up into small pieces as it browns. Mix all together, then add garlic, red pepper flakes, bay leaves, oregano, basil, sage, cinnamon stick, cloves, sun dried tomatoes and salt & pepper. Mix well and allow to cook until spices become fragrant, about 2-3 minutes. Add tomatoes with their juice, and a cup of the red wine. Mix well, and cover with the lid slightly ajar. Reduce heat to low and simmer for at least two hours, adding more wine as needed to keep the mixture moist (consistency should be quite thick like a chili or stew). You may use the entire bottle if you cook the mixture for 4 hours or more. Cook 1 lb pappardelle noodles as directed on the package, and serve ragu over the noodles.
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Axmed Zuldaan
[email protected]This is one of my favorite recipes. It's always a crowd-pleaser.
HM Parvez
[email protected]I made this ragu in my slow cooker and it turned out perfectly. It's a great way to save time on a busy weeknight.
REHAN WARRIOR
[email protected]This ragu is so versatile. I've served it over pasta, polenta, and even mashed potatoes. It's always a hit.
Will Guinn
[email protected]I'm not a huge fan of pappardelle noodles, so I served the ragu over spaghetti instead. It was still delicious!
Kiiza Fuderi
[email protected]I love that this recipe uses both pork and veal. It gives the ragu a really rich and complex flavor.
Md Nora Alom 2870
[email protected]This is a great recipe for a special occasion meal. It's a bit time-consuming to make, but it's definitely worth the effort.
Kanti Magar
[email protected]I made this ragu for a dinner party and it was a huge success! Everyone raved about how delicious it was.
Abu Bokkar
[email protected]I followed the recipe exactly and the ragu turned out perfectly. I served it over pappardelle noodles and it was a hit with my family.
Saba Gorgadze
[email protected]This is the best ragu I've ever had! The meat is so tender and the sauce is so flavorful. I will definitely be making this again.
Azixstarr AX
[email protected]I was skeptical about using both pork and veal in the ragu, but I'm so glad I did! The combination of the two meats gives the sauce an incredible depth of flavor.
Anondo Majumdar
[email protected]This ragu is a symphony of flavors! The slow-roasted pork and veal meld together beautifully, creating a rich and savory sauce that's perfect for pasta. The pappardelle noodles are the perfect vessel for the ragu, soaking up all of its deliciousness.