40 min Medium

Recommended product

Recommended product

Pomì Organic Tomato Purée is a sauce produced with genuine tomatoes, fresh and perfectly ripe, processed right after harvesting. Produced only with organic Italian tomatoes, it is perfect to prepare any type of dish: meat, eggs, pasta, creams and creamy soups. Store up to 5 days in the fridge after opening. 

40 min
Ingredients for
Organic Strained Tomatoes 26.6oz 26 ounce
Butter3 tablespoons
Celery stalk1
Chicken stock½ cup
Dried pappardelle1 pound
Dried red chili flakes½ teaspoon
Dry red wine2 cups
Fresh basil leaves½ cup
Fresh rosemary1 tablespoon
Fresh sage leaves1 tablespoon
Garlic cloves4
Large carrot1
Medium sized Spanish onion1
Olive oil3 tablespoons
Parmigiano reggiano cheese½ cup
Pomi Organic Strained Tomatoes26 ounce container
Pork shoulder2 pounds
Ricotta cheese½ cup
Sea salt & freshly cracked black pepperto taste

This is one of my all-time favourite dishes this time of the year. Pappardelle with Pork Ragu and Ricotta. Yes please and thank you! Soul-warming on cool fall days. Note! This dish takes a little extra time and effort, but it’s well worth the wait. And featuring incredible Pomi Organic Tomatoes straight from Italy, your friends and family are guaranteed to love this dish.

Season the pork liberally with sea salt and freshly cracked black pepper. Heat a large Dutch oven (or stock pot) over medium-high heat and pour in the olive oil. When hot, add the pork and, working in batches as necessary, brown on all sides (about 6 – 8 minutes). When browned, remove the pork with a slotted spoon and set aside (leave the oil in the pan).

  1. Add the rosemary, sage, chili flakes, onion, garlic, carrot, and celery, and season with a pinch of salt. Cook, stirring often, until the veggies have softened (about 5 minutes). Add the pork back to the pot.
  2. Pour in the wine, bring to a simmer, and cook until reduced by half, about 15 minutes. Add the chicken stock, Pomi Organic Strained tomatoes, and lemon zest, season with a pinch of salt, and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover with a lid, and let the ragu simmer away for 1 – 1 ½ hours, or until the pork is fall-apart perfect, and your kitchen smells like heaven.
  3. Remove the pork from the pot and shred with two forks. Stir the shredded pork back into the sauce and bring back to a simmer. Cook another 5 minutes, then stir in the parmesan cheese and butter. Remove from the heat.
  4. Bring a large stock pot of salted water to a rapid boil. Cook the pappardelle according to the package directions (al dente, please). Reserve ½ cup of the cooking liquid when draining.
  5. Gently combine the cooked pasta (loosen as necessary with the reserved cooking liquid) mixing well so every nook & cranny is coated in deliciousness. Transfer to a serving platter, then dollop over the ricotta cheese and top with fresh basil leaves. If you like it cheesy, add more parmesan cheese, then serve. Delicious!!

Recipe by Dennis Prescott of dennistheprescott.com

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