Spicy Pork Ragu with Pappardelle

Serves 2-4

Recipe adapted from Hatchery


INGREDIENTS

1 jar (16oz) Nonna's Spicy Sauce
1 1/2 lb. pork shoulder
Salt & pepper, to taste
1 1/2 cups dry red wine
1 cup beef stock
1 8-oz. package of pappardelle
Shaved parmesan, for serving

This pork ragu recipe is deliciously easy, without the extra hours in the kitchen. Just put it in your slow cooker and 4 hours later, you’re ready to eat—no hassle necessary! Plus, all that flavor comes from just a handful of wonderful ingredients, so you don’t have to run all over the store looking for every little herb and spice. Nonna’s Spicy Calabrian Sauce takes the complication out of dinner, thanks to its combination of sweet ripe tomatoes, olives, capers and fresh Calabrian chilies for that slow, heartwarming heat.
Spicy Pork Ragu with Nonna's Spicy Calabrian Sauce. Image by Hatchery.co

Spicy Pork Ragu with Nonna's Spicy Calabrian Sauce. Image by Hatchery.co

PREPARATION

Set slow cooker to high. Season pork with salt and pepper liberally. Add 1 cup of the red wine, pork and beef stock to the slow cooker and cook for 4 hours.

Remove pork from the slow cooker and use two forks to shred the meat. Discard liquids in slow cooker.

In a large pot, add the shredded pork and remaining 1/2 cup of red wine, Nonna's Spicy Sauce and let simmer for 15-20 minutes.

While the meat and sauce simmer, boil the pappardelle according to the packaging instructions.

Toss pappardelle with ragu until evenly coated, then serve, top with parmesan.

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