Pappardelle with Pork Ragu Alfredo

barbara lentz


This is so good. You have to try it. You could use gd. beef instead of pork or a mixture of the two. You can use any type of pasta or noodles.

☆☆☆☆☆ 0 votes
10 Min
20 Min
Stove Top


12 oz
pappardelle cooked and drained
2 lb
ground pork
1 large
onion chopped
4 clove
garlic minced
1/2 c
white wine
2 c
fresh broccoli florets steamed or cooked in boiling water
salt and pepper
8 oz
cream cheese
2 c
heavy cream
1 c
fresh grated parmesan more for garnish
2 c
shredded mozzarella cheese


1Prepare Pappardelle as directed. Add a little oil to a large skillet. Add the onions and garlic. Saute until fragrant. Add white wine and deglaze the pan letting most evaporate. Add the pork and cook until pork is done. Taste and season with salt and pepper
2Place the cream cheese in a bowl and microwave until soft. Add the heavy cream and whisk until smooth. Stir in the parmesan, mozzarella and cooked broccoli. Pour over top the pork mixture and cook until cheese is melted and thickened a bit.
3Serve ragu over Pappardelle and garnish with more parmesan cheese.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Italian