Pork Ragu with Pappardelle & Gremolata Recipe
Slow-cooked pork ragu served over pappardelle with fresh gremolata. This pasta is a rich, comforting, and fragrant.
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Cooking tools:
- Microplane
- Grater
- Pan
- Stove
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Plate
- Fork
- Spoon
- Wooden spoon
- Measuring cup
- Measuring spoon
Ingredients
- 2 tablespoons plain flour
- 2 tablespoons olive oil
- 1 kg Otway Pork neck (Scotch), cut into 6cm pieces
- 1 large brown onion, finely diced
- 2 celery sticks, finely diced
- 1 large carrot, finely chopped
- 3 garlic cloves, crushed
- 1 cup dry red wine
- ½ cup chicken stock
- 2 x 400g cans diced tomatoes
- 5 sprigs fresh thyme
- 2 bay leaves
- 400g dried pappardelle pasta
- Finely grated parmesan, to serve
- Finely grated zest of 2 lemons
- 1 garlic clove, finely minced
- 1/3 cup flat-leaf parsley leaves, finely chopped
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