Cranberry-Walnut Quick Bread

Craving a hearty and flavorful meal? This Apple Pork Ragu with Pappardelle is the ultimate comfort food, featuring tender slow-cooked pork, sweet apples, and aromatic herbs in a rich, savory tomato sauce. Served over wide, silky pappardelle pasta, this dish is a perfect blend of sweet and savory flavors that will elevate your dinner experience.

This Apple Pork Ragu with Pappardelle recipe showcases Top Chef Stephanie Izard’s signature touch—reinventing classic Italian dishes with a fresh, modern twist. The unique combination of slow-braised pork, apples, and herbs adds depth and complexity, making it a step above the traditional pasta with meat sauce. Wondering if apples belong in a savory pasta sauce? Absolutely—they bring a subtle sweetness that perfectly balances the dish.

Reprinted with permission from Girl in the Kitchen by Stephanie Izard

Apple-Pork Ragu with Papardelle

    Prep Time: 30 minutes

    Cook time: 30 minutes

    Yield: Serves 4 as an entree, 8 as an appetizer

Apple-Pork Ragu with Papardelle Recipe Ingredients

    1 teaspoon olive oil

    12 ounces ground pork

    2 slices thick-cut bacon, cut into 1/2-inch pieces

    1/2 cup diced onion

    3 garlic cloves, minced

    2 Honeycrisp apples, peeled and cut into 1/4-inch slices

    1/2 cup dry white wine

    One 15-ounce can whole peeled tomatoes, smashed by hand or chopped

    1 cup chicken broth

    1 pound dried papardelle

    2 tablespoons brined capers

    2 tablespoons thinly sliced fresh basil

    Coarse salt

    Freshly ground black pepper

Apple-Pork Ragu with Papardelle Recipe Ingredients

    1. Heat the oil in a large saute pan over medium-high heat. Add the pork and cook it until it browns, 5 to 7 minutes, breaking it into smaller pieces with a spoon. Set aside.

    2. In a large saucepot or Dutch oven, lightly brown the bacon pieces over medium heat. Add the onions and garlic, and sweat them by cooking until the onions are translucent, about 2 minutes. Add the apples and wine, and simmer until the wine is reduced by three quarters.

    3. Add the tomatoes, broth and browned pork, and bring to a boil. Reduce the heat and simmer, partially covered, until the sauce has thickened somewhat, about 15 minutes.

    4. Meanwhile, bring a large pot of water to a boil. Drop the papardelle in the boiling water and cook until al dente, about 3 minutes, or according to the package directions. Drain and rinse.

    5. Add the capers and basil to the sauce just before serving. Season the ragù with salt and pepper. Serve over the pasta.

Drink Tip: Apples work well in oatmeal, and likewise, this appley, pork-packed ragù goes hand-in-hand with oatmeal stouts. These yummy beers have enough body and plenty of creaminess to stand up to this rich dish -- but, being a stout, the slightly bitter malts will keep the pairing from being cloying.

For more delicious pasta recipes, visit iHaveNet Pasta Recipes.

 

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Apple Pork Ragu with Pappardelle - A Savory and Comforting Italian Pasta Recipe

Try this rich and flavorful Apple Pork Ragu with Pappardelle recipe. A perfect blend of tender pork, apples, and aromatic spices served over wide, silky pasta.

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