Pappardelle with Pork Ragu

Name: Pappardelle with Pork Ragu
Prep time: 45 min
Cook time: 4 h 30 min
Total time: 5 h 15 min
Yield: 4
Cuisine: Italian
Ingredients: 750g pork shoulder (or wild boar if available), diced; 2 tbsp olive oil; 100g Guanciale, finely diced; 2 cloves garlic, smashed; 1 brown onion, finely diced; 1 carrot, finely diced; 1 celery stick, finely diced; 1 tbsp tomato paste (tomato puree); 2 bay leaves; 2 sprigs rosemary; 800g peeled tomatoes; 1 onion, peeled, cut into quarters; 1 carrot, cut into large chunks; 1 celery stick, cut into chunks; 2 bay leaves; 10 juniper berries; 2 cloves; 2 sprigs rosemary; 3 cloves garlic; 700ml bottle red wine (chianti, sangiovese, merlot, montepulciano); Sea salt and black pepper; 300g ‘00’ flour, plus extra for dusting; 3 eggs; 2 tsp olive oil; ½ tsp fine salt

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Pappardelle with Pork Ragu

Ingredient Notes

Guanciale:

Guanciale is cured pig’s cheek, and it’s a key flavour builder in the base. The fat content is higher than pancetta and the curing gives it a more intense, rounded flavour that pancetta can’t quite match. It’s available from good delis and Italian grocers. If you can’t find it, pancetta or speck are the best substitutes. Avoid regular bacon here, which is too smoky and sweet for this dish.

Red wine:

The Tuscan tradition calls for Chianti, a Sangiovese-based wine with good acidity and earthy tannins that work well in a long braise. You don’t need to spend a lot, but use something you’d drink. The wine reduces significantly over 4 hours, so any harsh or overly tannic wine will concentrate those qualities. Montepulciano, Merlot or any medium-to-full-bodied red with decent acidity all work well.

Juniper berries:

Juniper berries are the ingredient that most closely approximates the flavour of wild boar in the marinade. They add a resinous, slightly piney bitterness that cuts through the richness of pork fat and gives the sauce some of that wild game character. You’ll find them at specialty food stores and well-stocked supermarkets, usually in the spice aisle.

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Ingredients

750g pork shoulder (or wild boar if available), diced
2 tbsp olive oil
100g Guanciale, finely diced
2 cloves garlic, smashed
1 brown onion, finely diced
1 carrot, finely diced
1 celery stick, finely diced
1 tbsp tomato paste (tomato puree)
2 bay leaves
2 sprigs rosemary
800g peeled tomatoes

MARINADE

1 onion, peeled, cut into quarters
1 carrot, cut into large chunks
1 celery stick, cut into chunks
2 bay leaves
10 juniper berries
2 cloves
2 sprigs rosemary
3 cloves garlic
700ml bottle red wine (chianti, sangiovese, merlot, montepulciano)
Sea salt and black pepper

PASTA DOUGH

300g ‘00’ flour, plus extra for dusting
3 eggs
2 tsp olive oil
½ tsp fine salt

Equipment

Chopping board
Chef’s knife
Large bowl or deep container
Large heavy-based saucepan with lid
Pasta machine
Rolling pin
Cling film
Large saucepan
Deep saucepan
Tongs
Ladle

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Directions

MARINATE THE PORK

Place the pork in a large bowl or deep plastic container. Add all the marinade ingredients and season with salt and pepper.
Stir gently to combine, then cover and refrigerate overnight, up to 24 hours.

COOK THE PORK RAGU

Drain the pork from the marinade, reserving the liquid. Chop the pork into a fine dice (about 1cm).
Heat half the oil in a large heavy based saucepan on medium-low heat. Cook the guanciale for 8-10 minutes, until golden and crisp.
Add remaining oil and increase heat to medium. Add garlic and allow to bloom in oil for 1-2 minutes, until aromatic.
Stir in onion, carrot and celery and cook for 5 minutes, stirring occasionally, until softened and starting to colour.
Stir in tomato paste and pork and cook, stirring for 1 minute until well incorporated. Lightly crush the peeled tomatoes then add to the pan. Stir in the reserved marinade liquid, bay leaves and rosemary.
Bring to a simmer, then cover and cook for 4 hours, stirring every 30 minutes and checking for doneness after 2½ hours. Remove the lid after the 1 hour mark. Don’t let it get to a boil, reduce the heat if you need to.

PREP THE PASTA DOUGH

Place the flour in a mound on a clean work surface. Made an indent in the middle.
Crack the eggs into the middle, then drizzle in oil and the salt. Whisk the eggs with a fork then slowly begin to incorporate the flour from around the edges.
Continue mixing until all the flour is incorporated, then begin kneading the dough until smooth and elastic. Wrap the dough in cling wrap and refrigerate for at least 30 minutes to rest.

ROLL OUT PASTA DOUGH

Lightly flour your clean work surface.
Divide the pasta dough in half and keep one covered while you work with the first. Roll the dough through a pasta machine on the biggest setting twice. Do an envelope fold on the sheet and press down to seal with your hands, then return to the pasta machine on the same setting. Roll it through twice more.
Turn the pasta machine setting down 1 notch, then pass the dough through twice. Continue to do this through each setting, until you have a long, thin pasta sheet (only use flour to dust the machine when necessary to avoid sticking). I generally just take it to the 2nd thinnest setting.
Slice the long pasta sheet into 30cm lengths, trimming the edges, then place on top of each other, dusting with flour in between, then fold over several times to make it shorter for cutting.
Slice the dough into 2.5cm wide strips, then carefully unravel the pasta strips. Repeat with the remaining dough portion.

FINISH AND SERVE

When the ragu is finished, transfer 4 portions worth (approximately 2 cups) to a deep saucepan and place over low heat. Make sure you remove the bay leaves, rosemary and whole spices. Any leftover ragu can be stored and used over the next couple of days.
Cook the pasta in a large saucepan of boiling salted water for 2½ - 3 minutes, keeping the water at a boil. Transfer to the ragu saucepan and toss to combine well, until all the pasta has gripped the sauce.
Plate and serve immediately.

Notes

Origins

Originating in Tuscany, Pappadelle al Cinghiale developed from the ancient hunting traditions of wild boar, which were in abundance in that region. Classified as peasant food, it combines local ingredients slow cooked with freshly made pasta to create a hearty meal. Unfortunately we don’t have an abundance of wild boar locally here, so our version takes the pork shoulder to come as close as we can to the original.

Cook support

Don’t feel like you need to tackle this all at once. Marinate the meat the night before, make the ragu in the morning or afternoon, then cook the pasta fresh when you’re ready to serve. It’s a perfect dish for weekends or special occasions.

Pasta

Resting the pasta dough is crucial as it helps relax the gluten, so it rolls out easier and gives the final pasta a better texture.

Dust lightly with flour as you go, but only just enough to stop sticking. Too much flour and the dough will dry or go tough once cooked.

Substitutions

Guanciale is available at delis and quality green grocers. If you cannot find guanciale then substitute with pancetta or speck.

Storage

This recipe makes more ragu than you need for one meal. Ragu can be stored in an airtight container refrigerated for up to 5 days or frozen for several months. The pasta should be cooked straight after rolling.

Serving ideas

You could add a light side salad to accompany this meal, but keep it simple.

Method

If you don’t have a pasta machine, then the pasta dough can be rolled out by hand with a rolling pin then cut to shape.