Pappardelle With Pork Ragù And Burrata Recipes

PAPPARDELLE WITH PORK RAGù AND BURRATA

Steps:

• In a large bowl, toss the pork with the dried rosemary and season with salt and pepper.
• In a large fry pan or Dutch oven over medium-high heat, warm the 6 tbsp olive oil. Working in batches, sear the pork until browned on all sides, about 8 minutes per batch. Transfer the pork to a platter and set aside.
• Add the onion, carrot and garlic to the pan and sauté until softened (3 to 5 minutes). Season with salt and pepper. Add the wine and chicken stock and deglaze the pan. Add the crushed tomatoes and bring to a brisk simmer. Return the pork to the pot and stir to combine. Add more chicken stock if necessary so that the pork is mostly submerged in liquid. Reduce the heat to medium and cook, uncovered, until the liquid has reduced slightly and the pork is just starting to turn tender (20 to 25 minutes). Stir in the balsamic vinegar, fresh rosemary and fresh thyme. Lower the heat to medium-low, cover the pan and cook, stirring occasionally and adding more broth if necessary to keep the pork mostly covered, for about an hour; the pork should be very tender.
• Discard the thyme and rosemary sprigs. Continue cooking, uncovered, over medium-low heat for 5 minutes.
• Meanwhile, bring a large pot two-thirds full of water to a boil over high heat. Add the pappardelle and cook until al dente, 2 to 3 minutes, or according to the package directions. Drain the pasta and add to the ragù. Stir to coat the pasta with the sauce.
• To serve, tear the burrata into eight pieces and arrange on top of the pasta. Drizzle lightly with olive oil and serve immediately.

PORK RAGOUT WITH PAPPARDELLE PASTA

Steps:

• Heat the oil in a large Dutch oven or pot over medium-high heat. Once the oil is hot, salt both sides of each rib, then add to the pot and cook until golden brown, about 3 minutes per side. Remove to a plate.
• Reduce the heat to medium. Add the garlic, carrot, celery, onion, bell pepper and 1/2 teaspoon salt, stir to combine and then partially cover with a lid. Cook, stirring frequently, until the vegetables are soft, about 6 minutes. Add the wine, bay leaves, thyme, crushed red pepper and 1/2 teaspoon salt and simmer until most of the wine has evaporated, about 2 minutes. Nestle in the browned ribs (and any accumulated juices), then add the crushed tomatoes and 1 1/2 cups of water (it's nice to rinse the tomato can out with water and then use 1 1/2 cups of that "tomato water"). Bring to a high simmer, then adjust to a low simmer and cover the pot partially with the lid. Cook, stirring occasionally, until the meat is tender and falling apart and the sauce has reduced, about 2 hours. Be sure to scrape down the sides of the pot and add back into the sauce. Remove the pieces of pork and let them cool slightly; finely shred the meat, then stir back into the sauce. The sauce can now be finished and served or it can be cooled down, refrigerated and reheated the next day.
• Bring a large pot of salted water to a boil and add the pasta. Cook according to the package instructions, reserving about 1 cup of the cooking water.
• Stir the parsley into the sauce and adjust the seasoning to taste with salt. Thin out with a little of the reserved pasta water and stir in the torn basil. Divide the cooked pasta among bowls and top each with some ragout. Drizzle each bowl with a little olive oil, top with a generous amount of Parmesan and garnish with a few basil leaves.