Pappardelle With Pork Sugo And Hazelnuts Recipes

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.

PORK AND PAPPARDELLE PASTA

Steps:

• Bring a large pot of salted water to a boil.
• Heat 3 tablespoons oil in a large saute pan over medium-high heat. Add the garlic and onions and cook about 5 minutes. Stir in the tomato paste and red chile flakes. After a minute or so, add the chicken stock and pork and season with salt and pepper. Reduce the heat to low, cover and cook an additional 10 minutes.
• When you are ready to serve, drop the pasta into the boiling water and cook 6 to 8 minutes. Remove the pasta and place directly into the sauce. Cook, tossing the pasta with the sauce, another 2 minutes, and then turn off the heat.
• Place the pasta into warmed bowls, spooning extra sauce over the top of each portion. Garnish with Parmesan, parsley and chile flakes. Drizzle with olive oil, if desired.
• Preheat the oven to 425 degrees F.
• In a small bowl, mix the olive oil, garlic, salt, and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
• Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.

PAPPARDELLE WITH PORK SUGO AND HAZELNUTS

Steps:

• Preheat oven to 425 degrees. Toss tomatoes, grated garlic, and 1 Tbsp oil on a rimmed baking sheet. Arrange tomatoes, skin side down, in a single layer; season with salt and pepper. Roast until browned around the edges - approx. 25 minutes. Set aside. Reduce oven temperature to 350 degrees. Toast hazelnuts, tossing once, until golden brown - 10 - 12 minutes. Let cool; coarsely chop. Reduce oven temperature to 275 degrees. Season pork with salt and pepper. Heat remaining 2 Tbsp oil in a large ovenproof pot over medium-high. Cook pork in batches, turning occasionally, until brown - 8-10 minutes; transfer to a platter. Add shallots and whole garlic cloves to same pot and cook, stirring occasionally, until browned - approx. 5 minutes. Add wine, scraping up any browned bits; bring to a boil and cook until wine is reduced slightly - approx. 5 minutes. Return pork to pot and add milk, broth, and reserved tomatoes. Bring to a boil. Tie oregano and thyme sprigs to gather with kitchen twine; add to pot. Cover and transfer to oven. Braise meat until very tender; 2 - 2 1/2 hours. Remove from oven; discard herbs and use a potato masher to shred pork and mash vegetables into medium-sized pieces. Gradually add butter and grated cheese, stirring as you go to fully incorporate into the sumo. Meanwhile, cook pasta. Serve tossed with the sauce and topped with the hazelnuts, chopped oregano and thyme, and more Grana Padano.

PAPPARDELLE WITH PORK SUGO AND HAZELNUTS

Steps:

• Preheat oven to 425°F. Toss tomatoes, grated garlic, and 1 tablespoon oil on a rimmed baking sheet. Arrange tomatoes, skin side down, in a single layer; season with salt and pepper. Roast until browned around the edges, about 25 minutes. Set aside.
• Reduce oven temperature to 350°F. Toast hazelnuts on another baking sheet, tossing once, until golden brown, 10-12 minutes. Let cool; coarsely chop.
• Reduce oven temperature to 275°F. Season pork with salt and pepper. Heat remaining 2 tablespoons oil in a large ovenproof pot over medium-high. Cook pork in batches, turning occasionally, until brown, 8-10 minutes; transfer to a platter.
• Add shallots and whole garlic cloves to same pot and cook, stirring occasionally, until browned, about 5 minutes. Add wine, scraping up any browned bits; bring to a boil and cook until wine is reduced slightly, about 5 minutes. Return pork to pot and add milk, broth, and reserved tomatoes. Bring to a boil. Tie oregano and thyme sprigs together with kitchen twine; add to pot. Cover and transfer to oven. Braise meat until very tender, 2-2 1/2 hours.
• Remove from oven; discard herbs and use a potato masher or pair of forks to shred pork and mash vegetables into medium-size pieces. Gradually add butter and grated cheese, stirring as you go to fully incorporate into sugo.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, transfer to a platter, and toss with half of sugo. Serve topped with hazelnuts, chopped oregano and thyme, and more Grana Padano.
• Do Ahead
• Sugo can be made 1 week ahead. Let cool; cover and chill, or divide in half and freeze up to 3 months.