Pork Ragu Fettuccine
Pork Ragu Fettuccine is a Sunday supper that’s sure to please! It takes classic spaghetti to a whole other level and will be a dinner staple in your house!
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!
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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
Ingredients
Instructions
- 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 1 1/2 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.
Notes
Nutrition
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I’ve never tried making my own pasta. Your dish looks so tasty and you’ve inspired me to give it a try 🙂
This sounds so good! We love cooking with a pork butt in our house. Pairing it with the Ragu is genius! And congrats on the pasta making. I haven’t given that a try yet. Someday!
Wow, how delicious is this!! My mouth is watering looking at your awesome pics!! I have to make this soon!!
I love pork butts and I cannot lie! Put it with Ragu and it’s an easy dinner, thanks. This looks amazing!
Hahaha! I love you Kelley. Thanks for the giggle!
I’m so impressed with your pasta skills! Wow! That ragu looks like the perfect topping for that pasta too!
Going to try this one. Never cooked with pork butt though. I have my grandmothers pasta machine so this will give me a reason to dig it out. Pasta is one of the easiest things to make but our busy lives just don’t have time after a non stop day. Thanks
My mother has done this for years. Here’s a tip to make it much easier: Use porks chops! Just throw them in with your spaghetti sauce and let them cook IN the sauce. It adds extra flavor and no heating up the house with the oven. It’s especially economical if you buy in family packs or bulk which never seem to come out with the exact number you need for a family meal. If you have an extra chop or 2 that would otherwise wind up lost in the abyss of your freezer, this is a great way to use them.