Pappardelle with Pork Ragu and Rosemary

Pappardelle tossed with a savory pork ragu made with tomatoes, red wine, rosemary, and Parmesan in an easy stovetop pasta dinner.

Prep: 10 min · Cook: 30 min · Yield: 4 · Method: Stovetop

Ingredients

• 12 oz pappardelle
• 1 lb ground pork
• 1 medium yellow onion
• 2 cups crushed tomatoes
• 0.5 cup red wine
• 1 tsp rosemary
• 0.333 cup parmesan cheese
• 1 tbsp olive oil
• 1 tsp kosher salt
• 0.5 tsp black pepper

Cooking instructions

1. Bring a large pot of salted water to a boil. Add the pappardelle and cook according to package directions until al dente. Reserve 1 cup pasta water, then drain. (about 10 min)
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 4 minutes. (about 4 min) — Medium-high heat
3. Add the ground pork, salt, and pepper. Cook, breaking it into small pieces, until browned and the thickest pieces reach 160°F, about 6 minutes. (about 6 min) — Medium-high heat
4. Pour in the red wine and simmer until slightly reduced, about 2 minutes. Stir in the tomatoes and rosemary. (about 2 min) — Medium heat
5. Simmer the ragu uncovered for 20 minutes, stirring occasionally, until thickened. Add a splash of reserved pasta water if needed. (about 20 min) — Medium-low heat
6. Add the drained pappardelle to the skillet and toss until coated. Stir in the Parmesan and serve hot. (about 2 min) — Low heat