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.

  • 20 mins preparation
  • 2 hrs 25 mins cooking
  • Serves 4
  • Print


Pork ragu with pappardelle
  • 2 x 5cm thick pork scotch fillet (750g)
  • 2 tablespoon plain flour
  • 1 tablespoon olive oil
  • 20 gram butter
  • 1 medium leek (350g), sliced thinly
  • 3 clove garlic, sliced thinly
  • 1 medium fennel bulb (200g), sliced thinly
  • 1/2 cup (125ml) dry white wine
  • 1 1/2 cup (375ml) chicken stock
  • 2 teaspoon balsamic vinegar
  • 1/2 cup (80g) seeded green olives
  • 500 gram pappardelle pasta
  • 1/4 cup coarsely chopped fennel fronds


Pork ragu with pappardelle
  • 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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