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
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
- 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.
- 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.
- 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.
- 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.
- Turn the oven on to 180'C.
- 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.
- 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.
- 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.
- In a small frying pan heat the butter and fry the extra sage leaves until crispy.
- Serve the ragu with the crispy sage and lashings of grated pecorino.