Braised Pork and Beef Ragu with Pappardelle
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 792
- Total Fat
- 46
- Saturated Fat
- 16
- Carbohydrates
- 52
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 39
- Cholesterol
- 178
- Sodium
- 1019
- Total: 3 hr
- Active: 30 min
Ingredients
1 pound bone-in beef short ribs
1 pound country-style pork ribs
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
4 cloves garlic, chopped
2 medium carrots, diced
1 yellow onion, diced
1/2 cup dry red wine
One 28-ounce can peeled whole tomatoes
1 large sprig fresh rosemary
1 pound fresh pappardelle
1/2 cup freshly grated Pecorino Romano (about 2 ounces), plus more for serving
Directions
Special equipment:
a 3.5-qt. enameled cast-iron braiser with lid such as a Food Network™ Enameled Cast-Iron Braiser- Preheat the oven to 350 degrees F.
- Spread the short ribs and pork ribs on a baking sheet and sprinkle generously all over with salt and pepper. Heat the olive oil in a 3.5-quart enameled cast-iron braiser over medium-high heat until shimmering but not smoking. Add the meat and cook, turning with tongs, until each piece is browned all over, about 8 minutes. Transfer the meat back to the baking sheet.
- Reduce the heat to medium and add the garlic to the pan. Cook, stirring with a wooden spoon, until fragrant and starting to soften, about 1 minute. Add the carrots and onions and cook, scraping up any browned bits from the bottom of the pan, until the carrots start to soften and the onions are translucent, about 5 minutes. Add the wine and cook, stirring occasionally, until completely evaporated, about 5 minutes.
- Return the meat to the pan and add the tomatoes. Fill the tomato can about a third full with water, swish it around to get all the tomato pulp and add it to the pan. Crush some of the whole tomatoes with the back of the spoon. Mix in 1 teaspoon salt and several grinds of pepper, then nestle the rosemary in the middle of the sauce. Cover, transfer to the oven and cook until the meat is fork-tender, 2 to 2 1/2 hours.
- Uncover and use tongs to remove and discard the bones and rosemary stem. Using 2 forks, break up the meat into bite-size pieces; keep warm over low heat.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Reserve 1 cup of the pasta water, then drain the pasta and add it to the sauce. Toss the mixture gently with tongs, adding about 1/2 cup of the reserved pasta water. Add additional pasta water, if needed, to thin the sauce to the desired consistency. Top with the Pecorino Romano and serve with additional cheese for passing at the table.