Ingredients
- 1 tsp olive oil
- 12 oz ground pork
- 2 slice thick-cut bacon, cut into 1/2-inch pieces
- 1/2 cup diced onion
- 3 garlic clove, minced
- 2 Honeycrisp apple, peeled and cut into 1/4-inch slices
- 1/2 cup dry white wine
- 1 can (15-ounce) whole peeled tomatoes, smashed by hand or chopped
- 1 cup chicken broth
- 1 lb Basic Pasta Dough (about 1 lb), cut into papardelle, or 1 pound dried papardelle
- 2 tbsp brined caper
- 2 tbsp thinly sliced fresh basil
- coarse salt
- freshly ground black pepper
Directions
Heat the oil in a large sauté pan over medium-high heat. Add the pork and cook it until it browns, 5 to 7 minutes, breaking it into smaller pieces with a spoon. Set aside.
In a large saucepot or Dutch oven, lightly brown the bacon pieces over medium heat. Add the onions and garlic and sweat them by cooking until the onions are translucent, about 2 minutes. Add the apples and wine and simmer until the wine is reduced by three quarters.
Add the tomatoes, broth, and browned pork and bring to a boil. Reduce the heat and simmer, partially covered, until the sauce has thickened somewhat, about 15 minutes.
Meanwhile, bring a large pot of water to a boil. Drop the papardelle in the boiling water and cook until al dente, about 3 minutes, or according to the package directions. Drain and rinse.
Add the capers and basil to the sauce just before serving. Season the ragù with salt and pepper. Serve over the pasta.
Recipe courtesy of Girl in the Kitchen by Stephanie Izard/Chronicle Books, 2011.
