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Pappardelle with Pork Sugo

Filed Under: Meat Meals, Recipes

Pappardelle with Pork Sugo
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Ingredients
  1. -5 large plum tomatoes, quartered
  2. -7 garlic cloves, 1 finely grated and 6 left whole
  3. -3 tbsp vegetable oil, divided
  4. -1 lbs boneless pork stew meat
  5. -1 onion, quartered
  6. -1.5 cups red wine (or stock or water)
  7. -1.5 cups whole milk
  8. -.75 cup chicken broth (or veggie broth, or water)
  9. -1 tsp dried thyme
  10. -1/2 cup chilled unsalted butter
  11. -1/4 cup cheese, finely grated, for serving (optional)
  12. -1 lb fresh or dried pappardelle
  13. -1/2 cup rosemary almonds, coarsely chopped
Instructions
  1. Preheat the oven to 425. Toss tomatoes, grated garlic, and 1 tbsp oil on a rimmed baking sheet. Arrange tomatoes, skin side down, in a single layer. Season with salt and pepper. Roast until browned around the edges, about 25 minutes. Set aside.
  2. Reduce oven temperature to 275. Season pork with salt and pepper. Heat remaining 2 tbsp oil in a large ovenproof pot over medium-high. Cook pork in batches, turning occasionally, until brown, 8-10 minutes; transfer to a platter.
  3. Add onion and whole garlic cloves to the same pot and cook, stirring occasionally, until browned, about 5 minutes. Add wine, scraping up any browned bits; bring to a boil and cook until wine is reduced slightly, about 5 minutes. Return pork to pot and add milk, broth, and reserved tomatoes. Bring to a boil. Add thyme to pot. Cover and transfer to oven. Braise meat until very tender, 2-2.5 hours.
  4. Remove from the oven, and use a potato masher or a pair of forks to shred pork and mash vegetables into medium sized pieces. Gradually add butter and grating cheese (if using), stirring as you go to fully incorporate it.
  5. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, transfer to a platter, and toss with half of the sugo. Serve topped with almonds, and more cheese.
Notes
  1. Sugo can be made 1 week ahead.
  2. Not Included in Large Kitchen Box: Vegetable Oil, Red Wine (or stock or water), whole milk, Chicken Broth (or stock or water), Dried Thyme, Unsalted Butter (Except for 3-5 boxes).
Adapted from The Rossi in Colombus, OH
Adapted from The Rossi in Colombus, OH
OTB Blog http://blog.outoftheboxcollective.com/

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