Pork Ragu Pappardelle with Bianchi Merlot

Ingredients:

1 tablespoon olive oil
1 medium onion, finely diced
1 medium carrot, diced or grated
2 celery stalks, diced
2 garlic cloves, finely chopped
1 lb lean ground pork
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh rosemary, finely chopped
⅓ cup dry red wine
2 tablespoons tomato paste
14 oz can chopped tomatoes
1 cup chicken stock
10.5 oz pappardelle
⅓ cup freshly grated parmesan
Salt and freshly ground black pepper to taste
Pinch of red pepper flakes (if desired)
Extra grated parmesan for topping

Instructions:

Step 1: Heat the olive oil in a large, deep pan or Dutch oven and fry the onion, carrot and celery stalks for 7-8 minutes over medium heat, stirring occasionally.
Step 2: Stir in the garlic and continue to cook for another minute. Add the ground pork and cook for 5-7 minutes until slightly browned. Break it up with your spoon as it cooks.
Step 3: Stir in the fresh thyme and rosemary, then pour in the red wine and cook for 2-3 minutes until most of the alcohol evaporates.
Step 4: Stir in the tomato paste, chopped tomatoes and chicken stock and bring to a boil. Lower the heat and simmer for 15 until the sauce thickens.
Step 5: Meanwhile, cook the pappardelle al dente in salted water according to the instructions on the package and reserve a cup of starchy pasta water before draining.
Step 6: When the sauce is ready, stir in the pappardelle (adding some of the reserved pasta water if it looks too thick. Next, stir in the Parmesan, season with salt and pepper to taste and red pepper flkes if desired and serve immediately, with some extra grated Parmesan on top if you like.

Paired with Bianchi Merlot
Adapted from Skinny Spatula

Pork Ragu Pappardelle with Bianchi Merlot

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