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!
Fresh parsley or basilfinely chopped (for garnish)
Instructions
Pork:
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.
Fettuccine:
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
To save time, you can use a store-bought fettuccine pasta cooked according to package directions.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.