INGREDIENTS

• 2 pounds pork shoulder, fat trimmed and cut into 1 ½ inch cubes (if you have the bone, keep it and use)

• 3 tablespoons olive oil, plus more for drizzling

• 1 tablespoon chopped fresh rosemary

• 1 tablespoon chopped fresh sage leaves

• 1 tablespoon chopped thyme

• ½ teaspoon dried red chili flakes

• 1 medium Spanish onion, finely diced

• 4 garlic cloves, minced

• 1 large carrot, diced

• 1 celery stalk, diced

• 1 green pepper, diced

• 2 cups dry red wine

• ½ cup chicken stock

• 1 X 26-ounce container San Marzano Peeled Tomatoes

• 1 pound dried pappardelle

• 3 tablespoons butter

• ½ cup parmigiano reggiano cheese, plus more for serving

• ½ cup ricotta cheese

• ½ cup fresh basil leaves

• Sea salt & freshly cracked black pepper

 

HOW TO MAKE THIS RECIPE

1. Season the pork liberally with sea salt and freshly cracked black pepper. Heat a large Dutch oven (or stock pot) over medium-high heat and pour in the olive oil. When hot, add the pork and, working in batches as necessary, brown on all sides (about 6 – 8 minutes). When browned, remove the pork with a slotted spoon and set aside (leave the oil in the pan). If you have the bone from the shoulder, season the remaining meat on the bone and treat it in the same manner with searing and pulling from the Dutch oven. 

2. Add the rosemary, sage, thyme chili flakes, onion, garlic, carrot, green peppers, and celery, and season with a pinch of salt. Cook, stirring often, until the veggies have softened (about 5 minutes). 

3. Pour in the wine, bring to a simmer, and cook until reduced by half, about 15 minutes. Add the chicken stock, San Marzano Peeled Tomatoes. Add the pork back to the pot. Season with a pinch of salt, and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover with a lid, and let the ragu simmer away for 2 – 2 ½ hours, or until the pork is fall-apart perfect, and your kitchen smells like heaven.

4. Remove the pork from the pot and shred with two forks. 

5. If you have access to a blender, then you can take this step to pour all of the sauce while the pork is removed and blend all ingredients into a smooth liquid sauce. This is not necessary but you can do so for your preference

6. Stir the shredded pork back into the sauce and bring back to a simmer. Cook another 5 minutes, then stir in the parmesan cheese and butter. Remove from the heat.

7. Bring a large stock pot of salted water to a rapid boil. Cook the pappardelle according to the package directions (al dente). Reserve ½ cup of the cooking liquid when draining.

8. Gently combine the cooked pasta (loosen as necessary with the reserved cooking liquid) mixing well. 

9. Transfer to a serving platter, then dollop over the ricotta cheese and top with fresh basil leaves, and additional grated parmigiano reggiano cheese.