Pork and sage ragu with homemade pasta

Similar to my pork and sage lasagne but teamed with homemade pasta this is the ultimate comfort food. It takes a but of time but trust me, it’s so worth it.

Pork and sage ragu with homemade pappardelle
Prep time
Cook time
Total time
Serves: Serves 4
  • 200g of 00 pasta flour
  • 2 free range eggs
  • 2 carrots finely chopped
  • 1 celery stick finely chopped
  • 1 red onion finely chopped
  • 1 clove of garlic finely chopped
  • A small handful of chopped fresh sage and a few extra leaves for garnish
  • 1 500g pack of British pork mince
  • 100ml of red wine
  • 100ml of water
  • 1 tsp. of sugar
  • 2 tbsp of tomato puree
  • 1 tin of cherry tomatoes
  • 1 good quality pork stock cube
  • 1 tsp. of butter
  • Lashings of pecorino to serve
  1. In a processor mix the flour and eggs until combined. Tip onto a work surface and kneed until smooth. Wrap in clingfilm and allow to rest at room temperature for at least an hour.
  2. In a heavy based pan, pour in a glug of olive oil and tumble in the onion, carrot, celery and sage. Leave to sweat 10 minutes on a low - medium heat, until soft and translucent. Add the garlic to the pan and stir for 1 minute.
  3. Turn up the heat and add the pork to the pan, cook until browned all over. Pour in the wine and allow it to reduce for 2 minutes, stirring continuously to burn off the alcohol and leave a hint of wine flavour.
  4. Stir in the tomato puree and chopped tomatoes and then add 200ml of boiling water with the stock cube and give it all a good stir.
  5. Turn the oven on to 180'C.
  6. Leave the pork to simmer without the lid on for 30 minutes on a low - medium heat. Season with a teaspoon of sugar salt and pepper.
  7. Roll the pasta out using a pasta roller through all the settings until thin. Dust with flour, roll up and cut into pappardelle, just under an inch thick.
  8. Bring a pan of salted water to the boil, cook for two minutes or until al dente and drain. Tumble into the ragu and mix.
  9. In a small frying pan heat the butter and fry the extra sage leaves until crispy.
  10. Serve the ragu with the crispy sage and lashings of grated pecorino.

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