Pappardelle al Ragù di Maiale
Indulge in the hearty, homestyle flavor and upscale presentation of Chef John's pappardelle with pork ragu. This classic Italian dish features rich pork shoulder, slow-cooked until falling apart-tender with tomatoes, carrots, onions, and celery, creating a rich and robust sauce. The addition of white wine adds depth and complexity to the flavors. Served over wide and silky pappardelle noodles, this comforting meal is sure to satisfy your cravings for a warm and comforting dinner.
Nutritional facts
Protein
44g
Carbs
71g
Calories
680
Fat
27g
Ingredients
American Grana Cheese, Canola and Olive Oil Blend, Carrots, Celery, Black Pepper, Tomato Paste, Canned Tomato, Onion, Kosher Salt, White Wine, Pappardelle, Canola Oil, Italian Parsley, Pork Shoulder
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About John DeLucie
For much of the past two decades, John DeLucie has been one of New York City’s most popular chefs leading a number of restaurants like Bedford & Co, Ainslie, Empire Diner, The Lion, and The Waverly Inn.
Upon graduating from NYU, he eventually gave in to his natural culinary curiosity and began a tour of Europe’s great cuisine centers—France and Italy—where he sculpted his own cooking style, fusing modern cooking techniques with European craft. Upon returning to the States, Chef
DeLucie landed several jobs including chef de Cuisine at the venerable seafood restaurant Oceana.
Today, DeLucie’s style remains as distinctively simple as it is universally praised. His newest restaurant, Merchants Social, is in Hudson, NY.
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