Authentic Tuscan Pork Ragù with Pappardelle Pasta Recipe

Tuscan Pork Ragù brings the essence of Italian cuisine to your kitchen, offering a delightful twist on the traditional wild boar ragù.

While authentic Tuscan ragù often features wild boar, we’ve crafted a mouthwatering alternative using St. Louis-cut ribs. The result? A sauce that’s just as luxurious and flavor-packed as its Italian inspiration. The secret lies in a wine-based marinade that infuses the pork with depth and complexity, creating a dish that’s sure to impress even the most discerning palates.

The Magic of Marination

Our recipe begins with an overnight soak in a carefully crafted marinade. This step not only tenderizes the meat but also imparts a symphony of flavors that elevate the entire dish. The combination of Chianti wine, aromatic herbs, and juniper berries works its magic, transforming everyday pork into something truly extraordinary.

A Sauce Worth Savoring

As the pork slowly simmers in a mixture of wine, aromatics, and tomatoes, it develops a depth of flavor that’s simply irresistible. The meat becomes fork-tender, easily shredding into perfect bite-sized morsels that cling to the pasta. This ragù strikes the ideal balance between meaty richness and bright acidity, creating a sauce that’s both comforting and sophisticated.

The Perfect Pasta Pairing

While store-bought pappardelle will certainly work, there’s something special about making your own fresh pasta for this dish. Wide, silky ribbons of homemade pappardelle provide the ideal canvas for our luscious ragù, allowing you to truly capture the essence of Tuscan home cooking.

Ingredients

For the Marinade:

• 2 1/4 cups dry red Italian wine (preferably Chianti or other Tuscan wine)
• 3 medium garlic cloves, smashed
• 1 tablespoon kosher salt
• 1 tablespoon dried juniper berries
• 1 tablespoon whole black peppercorns
• 2 dried bay leaves
• 1 rack (2.5 to 3 lbs) St. Louis–cut ribs, cut between bones into 3 equal pieces

For the Ragù:

• 2 tablespoons extra-virgin olive oil, divided
• 2 carrots (about 4 ounces), peeled and diced
• 2 celery stalks (about 4 ounces), diced
• 1 medium onion (about 8 ounces), diced
• 2 tablespoons tomato paste
• 4 medium garlic cloves, minced
• 1 tablespoon chopped fresh sage
• 1 sprig fresh rosemary
• 2 cups crushed tomatoes or passata di pomodoro
• 2 cups homemade chicken stock or low-sodium chicken broth

For the Pappardelle:

• 1 pound homemade fresh pasta dough, cut into 1- to 1 1/2–inch wide ribbons or store-bought fresh pappardelle
• Kosher salt and freshly ground black pepper

Directions

1. Prepare the Marinade

   In a large bowl, combine the wine, garlic, salt, juniper berries, peppercorns, and bay leaves. Submerge the rib pieces in this aromatic bath, ensuring they’re fully covered. Cover the bowl and let it work its magic in the refrigerator for 8 to 24 hours.

2. Prep the Pork

   After marinating, remove the ribs and pat them dry. Don’t discard that flavorful liquid gold! Strain the marinade, saving the liquid and discarding the solids.

3. Brown the Meat

   Heat 1 tablespoon of oil in a large Dutch oven over medium-high heat. Brown the rib pieces on their meaty side until they develop a beautiful crust, about 5 minutes. Set them aside on a clean plate.

4. Create the Flavor Base

   In the same pot, heat the remaining oil and sauté the carrots, celery, and onion until they begin to soften, about 5 minutes. Add tomato paste, garlic, sage, and rosemary, cooking until fragrant and the paste darkens slightly, about 2 minutes.

5. Build the Sauce

   Pour in the reserved marinade and bring to a boil, allowing it to reduce and concentrate for about 5 minutes. Stir in the tomatoes and broth, returning the mixture to a boil.

6. Slow Cook to Perfection

   Nestle the ribs back into the sauce, cover the pot, and let it simmer on low heat. Allow the magic to happen for 2 to 2 1/2 hours, until the pork is fall-off-the-bone tender.

7. Shred and Reduce

   Remove the rosemary sprig. Transfer the ribs to a plate and let them cool slightly before shredding the meat with two forks. Discard the bones and return the shredded pork to the sauce. Simmer for about 10 minutes to reduce and concentrate the flavors.

8. Cook the Pasta

   While the sauce reduces, cook your pappardelle in salted boiling water. For fresh pasta, cook until barely done; for dry, cook until just shy of al dente. Reserve some pasta water before draining.

9. Marry the Pasta and Sauce

   Toss the cooked pasta directly into the ragù, along with a splash of pasta water. Cook together over medium-high heat, stirring constantly, until the pasta is perfectly al dente and the sauce clings beautifully to each strand, about 1 minute. Add more pasta water if needed to achieve the ideal consistency.

10. Serve and Enjoy

    Give it a final seasoning check, then divide this Tuscan masterpiece among serving bowls. Prepare for an explosion of flavors that will transport you straight to the rolling hills of Italy!

Nutritional Facts

A Tuscan Delight in Your Own Kitchen

This Pappardelle with Tuscan Pork Ragù is more than just a meal; it’s an experience. The combination of tender, wine-infused pork and silky homemade pasta creates a dish that’s both rustic and refined. Whether you’re cooking for a special occasion or simply craving a taste of Italy, this recipe is sure to impress.

Remember, the key to this dish’s success lies in patience. Allow the flavors to develop slowly, from the overnight marinade to the long, gentle simmer. Your reward will be a ragù that’s rich, complex, and utterly delicious.

Pair this pasta with a bold Tuscan red wine, like the Chianti used in the recipe, for the ultimate Italian dining experience. Buon appetito!