Has anyone made the Pappardelle with Tuscan Pork Ragu before?
Making this for Xmas. Only 5 reviews and was wondering if anyone has had any experience with this recipe and had any pointers that might not be written out. Thanks
by RogueOneWasOkay
4 Comments
frtss
I wouldn’t test new recipes for big days. This is the time for tried and true recipes that you are confident in and know will turn out.
Just my 2 cents.
mowing
I made it for the first time last week, an excellent and easy recipe. I opted for half a pork shoulder sliced into steaks instead of ribs. I’d go with ribs as recommended, b/c shoulder didn’t shred like rib meat. I marinated overnight in a gallon ziploc bag, which I turned every few hours. I had frozen pasta dough which defrosted and worked perfectly in a KitchenAid pasta attachment. It’s already been re-requested.
ConsiderationSad6521
So I have found if you take any of your tried and true Bolognese Recipe and then add (not substitute) any braised or slow cook meat it makes it better. May not be a 10/10 but at least a 9/10, and all your guest will think your a genius.
EverythingIsOverrate
Great recipe that I’ve made twice, although I would never make a new-to-me recipe for a holiday meal. Two tips: firstly, make REALLY sure you get all the juniper berries and peppercorns off the ribs after the marinating stage (crunching a whole peppercorn is not fun), and secondly, make sure to take out the tendons as well as the bones during the shredding.
4 Comments
I wouldn’t test new recipes for big days. This is the time for tried and true recipes that you are confident in and know will turn out.
Just my 2 cents.
I made it for the first time last week, an excellent and easy recipe. I opted for half a pork shoulder sliced into steaks instead of ribs. I’d go with ribs as recommended, b/c shoulder didn’t shred like rib meat. I marinated overnight in a gallon ziploc bag, which I turned every few hours. I had frozen pasta dough which defrosted and worked perfectly in a KitchenAid pasta attachment. It’s already been re-requested.
So I have found if you take any of your tried and true Bolognese Recipe and then add (not substitute) any braised or slow cook meat it makes it better. May not be a 10/10 but at least a 9/10, and all your guest will think your a genius.
Great recipe that I’ve made twice, although I would never make a new-to-me recipe for a holiday meal. Two tips: firstly, make REALLY sure you get all the juniper berries and peppercorns off the ribs after the marinating stage (crunching a whole peppercorn is not fun), and secondly, make sure to take out the tendons as well as the bones during the shredding.