Pork ragu with pappardelle

This hearty slow-cooked pork ragu combines beautifully with fresh, flat pasta noodles for a dinner or weekend lunch prepared in advance.

  • 25 mins preparation
  • 2 hrs 10 mins cooking
  • Serves 6
  • Print


Pork ragu with pappardelle
  • 2 5cm-thick (750g) pork scotch steaks
  • 2 tablespoon plain flour
  • salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 20 gram butter, chopped
  • 1 medium (350g) leek, sliced
  • 3 cloves garlic, sliced
  • 1 medium (200g) fennel, sliced thinly, reserving fennel tops
  • 1/2 cup (125ml) white wine
  • 1 1/2 cup (375ml) salt-reduced chicken stock
  • 500 gram pappardelle pasta
  • 2 teaspoon balsamic vinegar
  • 1/2 cup (80g) green olives


Pork ragu with pappardelle
  • 1
    Toss pork lightly in flour seasoned with salt and pepper. Shake away excess flour. Heat oil and butter in a flameproof baking dish; add pork, cook until browned all over.
  • 2
    Add leek, garlic and fennel to the baking dish; stir over a 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.
  • 3
    Cover the dish; bake in a moderately slow oven (160°C/140°C fan-forced) for 2 hours or until pork is tender, turning halfway. Cool slightly and tear the pork into small pieces.
  • 4
    Meanwhile, cook pasta in a large pan of boiling, salted water until just tender; drain. Return to pan.
  • 5
    Reheat the pork and sauce, stir in balsamic and olives. Add pork and sauce to pasta, toss gently to combine. Divide among serving bowls, sprinkle with reserved fennel tops.

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