Ingredients
- 1 teaspoon olive oil
- 12 ounces ground pork
- 2 bacon strips (thick cut bacon, cut into 1/2 - inch pieces)
- 1/2 cup diced yellow onion
- 3 garlic cloves, minced
- 2 apples (honey crisp apples, peeled and cut into 1/4 inch slices she used Gala this morning)
- 1/2 cup dry white wine
- 1 can (15 ounce) whole tomatoes (smashed by hand or chopped)
- 1 cup chicken broth
- 1 pound dry pasta (basic pasta cut into pappardelle or 1 lb dried pappardelle)
- 2 tablespoons brined capers
- 2 tablespoons thinly sliced fresh basil
- Coarse salt
- Freshly ground black pepper
How to Make
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Step 1: Heat the olive oil in a large sauté pan over medium-high heat, add the pork and cook it until it browns, 5-7 minutes, breaking it into smaller pieces with a spoon and set aside.
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Step 2: In a large sauce pot or dutch oven, lightly brown the bacon over medium heat, then add the onion and garlic and sweat them by cooking until the onion is translucent, about 2 minutes.
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Step 3: Add the apples and wine and simmer until the wine is reduced by 3/4ths.
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Step 4: 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.
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Step 5: Meanwhile, bring a large pot of water to a boil, and drop the pappardelle in the boiling water and cook until al dente, about 3 minutes, or according to the package directions - drain & rinse.
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Step 6: Add the capers and basil to the sauce just before serving; season the ragu with salt and pepper, serve over the pasta
We hope you enjoy this recipe!
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