Braised pork shoulder ragù with papardelle by Food Crush Diaries
Braised pork shoulder ragù with pappardelle pasta. A rich and tender meat sauce with herbs, wine and cheese.
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Ingredients
- 900g boneless pork shoulder, fat trimmed and at room temperature
- 2½ tbsp grapeseed oil
- ¾ of a red onion, diced
- 3 carrots, peeled and diced
- 4 celery stalks, trimmed and diced
- 2 garlic cloves, chopped finely
- 3 sprigs of fresh thyme
- 3 sprigs of fresh rosemary
- 2 tbsp tomato purée
- 1 cup dry Cabernet Sauvignon
- 1 jar of passata
- salt and pepper to season
- 1 vegetable stock cube
- fresh pappardelle pasta
- olive oil
- Parmesan cheese, freshly grated
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