SAVORY PORK RAGU WITH PAPPARDELLE

By porklion

Ingredients

• 1 tablespoon olive oil
• 1 1/2 pounds boneless country-style pork ribs
• 1 teaspoon kosher salt, divided
• 2 cups vertically sliced white onion
• 1 medium fennel bulb, cored and thinly vertically sliced
• 8 garlic cloves, crushed
• 1 (28-oz.) can whole peeled San Marzano tomatoes, undrained
• 4 anchovy fillets, finely chopped
• 3 oregano sprigs
• 2 bay leaves
• 1 /2 teaspoon crushed red pepper
• 1 pound uncooked whole-wheat pappardelle or fettuccine
• 2 ounces percorino Romano cheese, finely grated (about 1/2 cup)
• Fresh oregano leaves, for garnish
• Nutritional Information
• Calories 419
• Fat 12g
• Satfat 4g
• Unsatfat 6g
• Protein 29g
• Carbohydrate 52g
• Fiber 8g
• Sugars 7g
• Added sugars 0g
• Sodium 554mg
• Calcium 14% DV
• Potassium 15% DV
• How to Make It
• Step 1
• Preheat oven to 325°F.
• Step 2
• Heat olive oil in a Dutch oven over medium-high. Sprinkle pork with 1/2 teaspoon salt. Add pork to pan; cook until well browned all over, about 8 minutes. Remove pork from pan.
• Step 3
• Step 4
• Cook pasta according to directions, omitting salt. Drain; reserve 1 cup cooking liquid. Add pasta to Dutch oven; toss gently to coat, adding reserved cooking liquid as necessary to reach desired consistency. Sprinkle with cheese and oregano leaves.
• Step 5
• Slow Cooker Method

Details

Preparation time 40mins
Cooking time 120mins
Adapted from cookinglight.com

Preparation

Step 1

Ingredients

1 tablespoon olive oil

1 1/2 pounds boneless country-style pork ribs

1 teaspoon kosher salt, divided

2 cups vertically sliced white onion

1 medium fennel bulb, cored and thinly vertically sliced

8 garlic cloves, crushed

1 (28-oz.) can whole peeled San Marzano tomatoes, undrained

4 anchovy fillets, finely chopped

3 oregano sprigs

2 bay leaves

1/2 teaspoon crushed red pepper

1 pound uncooked whole-wheat pappardelle or fettuccine

2 ounces percorino Romano cheese, finely grated (about 1/2 cup)

Fresh oregano leaves, for garnish

Nutritional Information

Calories 419

Fat 12g

Satfat 4g

Unsatfat 6g

Protein 29g

Carbohydrate 52g

Fiber 8g

Sugars 7g

Added sugars 0g

Sodium 554mg

Calcium 14% DV

Potassium 15% DV

Calories 419

Fat 12g

Satfat 4g

Unsatfat 6g

Protein 29g

Carbohydrate 52g

Fiber 8g

Sugars 7g

Added sugars 0g

Sodium 554mg

Calcium 14% DV

Potassium 15% DV

How to Make It

Step 1

Preheat oven to 325°F.

Step 2

Heat olive oil in a Dutch oven over medium-high. Sprinkle pork with 1/2 teaspoon salt. Add pork to pan; cook until well browned all over, about 8 minutes. Remove pork from pan.

Step 3

Add onion, fennel, and garlic to pan; cook, stirring occasionally, 5 minutes. Add tomatoes and their juices; break tomatoes up with the back of a spoon or your hands. Stir in anchovies, oregano sprigs, bay leaves, red pepper, and remaining 1/2 teaspoon salt. Nestle pork into tomato mixture. Cover and bake at 325°F until pork is very tender, about 1 hour and 30 minutes. Carefully remove pork from Dutch oven. Shred pork using 2 forks; stir shredded pork into tomato mixture. Discard bay leaves and oregano sprigs.

Step 4

Cook pasta according to directions, omitting salt. Drain; reserve 1 cup cooking liquid. Add pasta to Dutch oven; toss gently to coat, adding reserved cooking liquid as necessary to reach desired consistency. Sprinkle with cheese and oregano leaves.

Step 5

Slow Cooker Method - Brown pork as directed in step 2, substituting a skillet for the Dutch oven. Add pork, onion, fennel, garlic, tomatoes, anchovies, oregano sprigs, bay leaves, red pepper, and remaining 1/2 teaspoon salt to a 6-quart slow cooker. Cover and cook on LOW until pork is tender, 5 to 6 hours. Shred pork; discard bay leaves and oregano sprigs. Follow recipe as directed in step 4.