WILD PORK RAGU WITH PAPPARDELLE PASTA

By Rikki Folger
Instagram: @wild_and_foraged_ 

Serves: 6
Cook time: 6 hours

Rikki Folger’s Wild Pork Ragu with Pappardelle Pasta is the kind of slow-simmered dish that rewards patience and good ingredients. Built on a foundation of seared wild pork, aromatic vegetables, white wine, and crushed tomatoes, this ragu cooks low and slow until the meat becomes tender enough to easily shred. Fresh rosemary and thyme and a Parmesan rind quietly deepen the sauce as it braises. Tossed with wide ribbons of pappardelle and finished with grated Parmesan and parsley, this is a comforting, rustic pasta meant to be shared.

Ingredients:

For the Ragu:

• 2 pounds wild pork roast (shoulder or leg works well)
• 2 tablespoons avocado oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (14 ounces) crushed tomatoes
• 1 cup white wine (preferably a dry variety)
• 1 cup chicken or vegetable broth
• 1 Parmesan rind (optional, but adds great flavor)
• 2 sprigs fresh rosemary (or 1 teaspoon dried)
• 2 sprigs fresh thyme (or 1 teaspoon dried)
• Salt and pepper, to taste
• Red pepper flakes (optional, for heat)

For the Pappardelle:

• 12 ounces pappardelle pasta
• Salt (for boiling water)

Garnish:

• Grated Parmesan cheese
• Fresh parsley, chopped 

Instructions:

1. Prepare the Pork:
   Season the wild pork roast generously with salt and pepper. In a large pot or Dutch oven, heat the avocado oil over medium heat. Add the pork roast and sear on all sides until browned, about 4-5 minutes per side. Once browned, remove the roast from the pot and set it aside.
2. Sauté the Vegetables:
   In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften. Then, add the minced garlic and cook for an additional 30 seconds to 1 minute, until fragrant.
3. Deglaze the Pot:
   Pour in the white wine, scraping the bottom of the pot to release any browned bits. Allow the wine to simmer for about 2-3 minutes to reduce slightly.
4. Add the Remaining Ingredients:
   Stir in the crushed tomatoes, broth, Parmesan rind, rosemary, thyme, and return the prepared pork roast to the pot. Bring the mixture to a simmer, then cover the pot with a lid and reduce the heat to low.
5. Braise the Pork:
   Let the pork braise for about 2 to 3 hours or until it is tender and easily shreds with a fork. Check occasionally and add a bit more broth if needed to keep the mixture from drying out.
6. Cook the Pasta:
   About 15 minutes before the ragu is ready, bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente. Drain and set aside.
7. Finish the Ragu:
   Once the pork is tender, remove it from the pot and shred the meat with two forks. Return the shredded pork to the ragu pot, stir to combine, and season with salt, pepper, and red pepper flakes if desired.
8. Serve:
   Toss the cooked pappardelle with the ragu, ensuring the pasta is well-coated. Serve hot, topped with grated Parmesan cheese and fresh parsley.