Quick & Easy

Pork ragu with pappardelle

This classic Italian pasta dish of pork ragu with pappardelle is complimented beautifully with fresh fennel to create a warming Winter dish for the whole family.
Pork ragu with pappardelle
2H 25M
2H 45M



1.Preheat oven to 160°C.
2.Toss pork in flour; shake away excess. Heat oil and butter in flameproof casserole dish; add pork, cook until browned all over. Remove from dish.
3.Add leek, garlic and fennel to dish; stir over medium heat until softened. Add wine; bring to the boil. Reduce heat; simmer, uncovered, until wine is almost evaporated. Add stock; bring to the boil.
4.Return pork to dish, cover with foil; cover dish; cook in oven about 2 hours or until pork is tender, turning halfway. Cool pork 10 minutes, then tear into small pieces.
5.Meanwhile, cook pasta in large saucepan of boiling water until tender; drain. Return to pan.
6.Reheat pork and sauce, stir in vinegar and olives; add to pasta, toss gently to combine. Serve sprinkled with reserved fennel tops.

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