apple pork ragu with pappardelle
(1 rating)
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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
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1 tspolive oil
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3/4 lbground pork
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2 slicebacon, chopped
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1/2 cdiced onion
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3 clovegarlic
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2 mdapples, peeled and cut into 1/4 slices
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1/2 cdry white wine
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1 can15oz. whole tomatoes, chopped
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1 cchicken broth
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1 lbdried pappardelle or fettuccine
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2 Tbspcapers
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2 Tbspbasil, thinly chopped
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dashsalt to taste
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dashpepper to taste
How To Make apple pork ragu with pappardelle
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1Heat 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.
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2In 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.
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3Add tomatoes, broth and pork. bring to a boil, then reduce heat. Simmer, partially covered, until sauce thickens, 15 to 20 mins.
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4meanwhile, prepare pasta according to package directions. Drain.
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5Add capers and basil to sauce. Season with salt and pepper. Serve over pasta.
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