apple pork ragu with pappardelle
(1 RATING)
Found this recipe in People Magazine and made it tonight. Delic!
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prep time
30 Min
cook time
20 Min
method
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yield
4 serving(s)
Ingredients
- 1 teaspoon olive oil
- 3/4 pound ground pork
- 2 slices bacon, chopped
- 1/2 cup diced onion
- 3 cloves garlic
- 2 medium apples, peeled and cut into 1/4 slices
- 1/2 cup dry white wine
- 1 can 15oz. whole tomatoes, chopped
- 1 cup chicken broth
- 1 pound dried pappardelle or fettuccine
- 2 tablespoons capers
- 2 tablespoons basil, thinly chopped
- dash salt to taste
- dash pepper to taste
How To Make apple pork ragu with pappardelle
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Step 1Heat oil in a large saute pan over medium high heat. Add pork and cook until it browns, 5 to 7 mins., breaking into smaller pieces.
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Step 2In a large saucepan, lightly brown bacon. Add onion and garlic. Cook until onion is translucent, about 2 mins. Add apples and wine and simmer 4 mins. or until wine is almost evaporated.
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Step 3Add tomatoes, broth and pork. bring to a boil, then reduce heat. Simmer, partially covered, until sauce thickens, 15 to 20 mins.
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Step 4meanwhile, prepare pasta according to package directions. Drain.
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Step 5Add capers and basil to sauce. Season with salt and pepper. Serve over pasta.
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