Pork Ragu Fettuccine is a Sunday supper that’s sure to please!
You guys! I finally did it. I made my own pasta from scratch! I received a pasta roller as a wedding present last year from some friends and I’ve been dying to use it. I had it in my head that making pasta was going to be this big long process and I would need all day to set aside for it. I was so wrong. (Especially after finding this post to hold my hand and walk me through every step.) After today, I’m going to be making pasta a lot more often. And I couldn’t think of anything better to put on our pasta than a hearty red sauce!
Spaghetti and meat sauce is one of my go-to weeknight meals when I’m fried and need an easy option, but today I wanted to change things up. So I whipped up a semi-homemade pork ragu and we were in business!
The rich, layered flavors in the Ragu Homestyle Thick and Hearty Roasted Garlic Sauce flavored the pork perfectly in the braising liquid. Then we tossed the shredded pork with some more Ragu Sauce to coat it in the luscious, thick sauce are poured it over my homemade pasta. It was fantastic!!
If you don’t have a couple hours to cook, you can save time by making the pork in your slow cooker on HIGH for 4 to 6 hours, or until the pork is fork tender, and using store bought pasta. That’s the great thing about this recipe, you can tweak it to fit your schedule and family’s tastes with the Ragu Homestyle Thick and Hearty Sauce varieties.
Pork Ragu Fettuccine is a Sunday supper that's sure to please!
- 2 pounds pork butt, trimmed of fat
- 2 jars Ragu Homestyle Thick and Hearty Roasted Garlic Sauce
- One 14.5 ounce can chicken broth
- 12 ounces water
- 2 cups all-purpose flour
- 1/2 teaspoon salt.
- 3 eggs
- 4 egg yolks
- Cold water, as needed
- Fresh parsley or basil, finely chopped (for garnish)
- Preheat your oven to 325 degrees F.
- Cut the pork but into 2-inch to 3-inch chunks. This will help cut down on the braising time.
- In a large, oven-safe pot combine 1 jar of Ragu Homestyle Thick and Hearty Roasted Garlic Sauce, chicken broth, and water. (I use the markers on the side of the sauce jar to measure the water and get all of the sauce out.)
- Add the pork to the braising liquid and cover. Roast for 1½ to 2 hours, or until the pork is fork tender.
- Carefully remove the pot from the oven, and remove the pork from the braising liquid to a plate.
- Use two forks to shred the pork into bite-sized pieces. Combine the pork with the other jar of Ragu Homestyle Thick and Hearty Roasted Garlic Sauce. Cover to keep warm while you cook the pasta.
- While the pork is cooking, prepare the pasta.
- In a medium bowl, stir together the flour and salt.
- On a large cutting board or clean work area, place the flour in the center and make a well in the center. Place the eggs and egg yolk in the well.
- Use a fork to beat the eggs and pull flour in from the side of the well slowly to form a loose dough. Keep pulling in the flour until the dough is manageable by hand.
- Use your hands to start mixing and kneading the dough together until all of the eggs and flour are combined. Add water as needed if your dough is too dry. If your dough gets too wet, add a little more flour until the dough is no longer sticky.
- Continue to knead the pasta dough for 2-3 minutes or until it is well combined and has a slightly stretchy, yet firm play-doh feel. Wrap the dough in plastic wrap and let it sit for 1 hour on the counter.
- Unwrap the dough, cut it in half, and re-wrap half of the dough. Using a rolling pin, roll out the dough into a large rectangle.
- Using a pasta roller, roll out the dough moving from a level 1 to a level 7 or 8.Sprinkle the dough with a little flour and fold it over on itself while you work the dough through the #1 setting a few times. (I followed this post about folding and rolling out the dough. It came out perfect!) Then use the fettuccine cutter on your pasta roller to cut the dough into noodles.
- Bring a large pot of water to a boil. Salt the water generously.
- Add the pasta and cook for 2 to 4 minutes, until the pasta is al dente. Drain the pasta.
- Portion the pasta onto servings plates and top with the pork ragu. Sprinkle with fresh parsley or basil if desired. Serve immediately.
You can use other cuts of pork, but they won't be as tender. I've made this dish with country pork ribs cut from the bone and pork tenderloin. Just be sure to shred or chop the pork into bite-sized pieces.