Ingredients

Serves 4 to 6 people

500g De Luca’s Pappardelle Pasta
500g Pork shoulder
500g Veal shoulder
3 tbsp De Luca’s extra virgin olive oil
To taste – Salt and black pepper
1/3 cup Carrot – medium dice
1/3 cup Celery – medium dice
1/3 cup Yellow onion – medium dice
1/3 cup Fennel – medium dice
1 tbsp Fresh thyme – coarsely chopped
1 tbsp Garlic – fine dice
1 1/2 tsp Paprika
1 1/2 tsp Ground coriander
3/4 cup Dry red wine
1 x 28oz can De Luca’s imported plum tomatoes
1/2 cup Chicken stock
1 tbsp Italian parsley – coarsely chopped
100g Parmigiano Reggiano – grated

Method

Preheat and Sear: Preheat your oven to 325°F (165°C) and position a rack in the center. In a large frying pan over medium-high heat, add the extra virgin olive oil. Generously season the pork and veal shoulders with salt and black pepper. Sear the meat on each side for about 3 to 4 minutes, or until browned. Transfer the seared meat to a baking dish.

Sauté the Vegetables: In the same pan, add the diced carrot, celery, onion, and fennel. Season with salt and black pepper, and sauté for 5 to 8 minutes until softened and lightly browned. Next, add the thyme, garlic, paprika, and ground coriander, stirring until fully incorporated. Cook for an additional minute until fragrant.

Deglaze and Simmer: Pour in the dry red wine, bringing it to a boil. Cook for 5 to 6 minutes, stirring frequently, to reduce the wine slightly. Add the crushed tomatoes and chicken stock, and bring the mixture to a simmer.

Bake the Meat: Return the pork and veal to the pan, coating them with the sauce. Then, transfer everything back to the baking dish, arranging the meat evenly. Cover with aluminum foil and bake for 1.5 hours, turning the meat every 30 minutes until it’s fork-tender.

Shred and Prepare the Sauce: Once done, remove the pork and veal from the baking dish and shred the meat with a fork. Set aside. Use a food mill to process the pan sauce and vegetables until smooth. Add the shredded meat and coarsely chopped parsley back to the sauce, heating it over medium-high heat until it comes back to a simmer. Taste and adjust the seasoning as needed.

Cook the Pasta: In a large pot, bring 4 to 5 liters of water to a boil. Generously salt the water until it tastes salty. Add the pappardelle pasta and cook until “al dente,” according to package instructions. Drain well and place the pasta on a serving platter.

Combine and Serve: Toss the pasta with half of the ragu sauce and half of the grated Parmigiano Reggiano cheese. Finish with the remaining sauce and cheese on top. Serve immediately for a dish that’s sure to impress!

Why you’ll love this dish

This Pappardelle Pasta with Veal and Pork Ragu is a true celebration of flavors. The slow-cooked ragu is rich and savory, while the pappardelle, with its wide, flat shape, perfectly holds the sauce. It’s a wonderful dish for family dinners or special occasions, and it’s a sure-fire way to warm up on chilly evenings.

Get your ingredients at De Luca’s

You can find all your fresh ingredients at De Luca’s, where quality and authenticity come together. So gather your ingredients, follow this recipe, and get ready to indulge in a comforting Italian classic that will leave everyone asking for seconds! Enjoy your culinary adventure!