How To Make Pork Ragu with Pappardelle - Best Recipe | Charleston Magazine
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Ingredients
- 1 (3-lb.) pork shoulder
- Salt and freshly ground coarse black pepper
- 2 Tbs. canola oil
- 1 white onion, chopped (about 1 cup)
- 1 head garlic, minced
- Zest and juice of 2 lemons (about 4 tsp. zest and 6 Tbs. juice)
- 1 cup dry white wine
- 1 cup chicken stock
- 6 sprigs fresh thyme, tied in a bundle with kitchen twine
- Parmesan cheese rind
- 3 large carrots, peeled and chopped into quarters
- 1 lb. pappardelle pasta (or black pepper pappardelle)
- 1 (10-oz.) bag fresh spinach
- 3 Tbs. butter
- 1/4 cup chopped fresh flat-leaf Italian parsley
- 1/4 cup freshly grated Parmesan cheese
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