Photo: Sam Loyd
Pappardelle with Pork Ragù
10 ingredients
openrecipes
Meaty pork ribs add hearty flavor to this ragù, which marries perfectly with homemade pappardelle, wide ribbons of egg pasta. The pasta is topped with freshly grated pecorino romano cheese, an aged sheep’s milk cheese made in the countryside around Rome. Aged pecorino sardo or pecorino siciliano, from Sardinia and Sicily, respectively, is a good substitute.
Estimated Nutrition (whole recipe, rough)
930
Calories
52g
Protein
44g
Fat
76g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 lb. meaty pork spareribs, cut into individual ribs
- Sea salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 1 yellow onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1/2 cup dry red wine
- 2 1/2 lb. fresh plum tomatoes, peeled, seeded and chopped, or 1 can (28 oz.) plum tomatoes, chopped
- 1 lb. fresh egg pasta dough (see related recipe at left)
- 1/2 cup grated pecorino romano cheese, plus more for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes