apple pork ragu with pappardelle

(1 rating)
Recipe by
Diane Murowany
Vineland, NJ

Found this recipe in People Magazine and made it tonight. Delic!

(1 rating)
yield 4 serving(s)
prep time 30 Min
cook time 20 Min

Ingredients For apple pork ragu with pappardelle

  • 1 tsp
    olive oil
  • 3/4 lb
    ground pork
  • 2 slice
    bacon, chopped
  • 1/2 c
    diced onion
  • 3 clove
    garlic
  • 2 md
    apples, peeled and cut into 1/4 slices
  • 1/2 c
    dry white wine
  • 1 can
    15oz. whole tomatoes, chopped
  • 1 c
    chicken broth
  • 1 lb
    dried pappardelle or fettuccine
  • 2 Tbsp
    capers
  • 2 Tbsp
    basil, thinly chopped
  • dash
    salt to taste
  • dash
    pepper to taste

How To Make apple pork ragu with pappardelle

  • 1
    Heat oil in a large saute pan over medium high heat. Add pork and cook until it browns, 5 to 7 mins., breaking into smaller pieces.
  • 2
    In a large saucepan, lightly brown bacon. Add onion and garlic. Cook until onion is translucent, about 2 mins. Add apples and wine and simmer 4 mins. or until wine is almost evaporated.
  • 3
    Add tomatoes, broth and pork. bring to a boil, then reduce heat. Simmer, partially covered, until sauce thickens, 15 to 20 mins.
  • 4
    meanwhile, prepare pasta according to package directions. Drain.
  • 5
    Add capers and basil to sauce. Season with salt and pepper. Serve over pasta.

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