How To: Get Cozy with Pappardelle alla Porcellino
With fall in full swing, what’s better than cozying up with a big bowl of homemade pasta? The team at River North’s favorite Italian-American comfort food spot, il Porcellino, let us in on their winning recipe for Pappardelle alla Porcellino with a three-meat ragu.
Make this recipe at home (a great way to wrap up October’s National Pasta Month!) or if you’d rather leave it to the pros, make a reservation here for il Porcellino.
Pappardelle alla Porcellino
Makes 4 servings
1 lb. fresh or dried pappardelle
2 cups meat ragu (see below)
1 cup homemade or store-bought marinara sauce
4 oz. unsalted butter
Kosher salt, to taste
Fresh parsley, finely chopped
Parmigiano-Reggiano, for serving
- In a large pot of salted, boiling water, cook the pappardelle until al dente (timing will vary if using fresh vs. dried pasta).
- Meanwhile in a large skillet, heat the meat ragu with the marinara sauce and butter until thoroughly combined and hot. Season to taste with salt.
- Add the pasta to the ragu and toss to coat.
- Plate the pasta onto a large serving dish or individual shallow bowls. Garnish with fresh parsley and a generous shaving of Parmigiano-Reggiano.
Makes 1 quart (4 cups)
8 oz. pork butt, diced
2½ oz. pork neck, diced
2½ oz. (about 1 link) sweet Italian pork sausage
2½ oz. ground beef
1 clove garlic, minced
1 Tbsp. olive oil, divided
½ Tbsp. kosher salt
½ tsp. fresh cracked black pepper
¼ tsp. fennel seed
¼ tsp. sugar
2 tsp. dried oregano
¼ cup red wine
2½ cups marinara sauce or canned tomato sauce
2 oz. tomato paste
1½ Tbsp. red wine vinegar
1 fresh bay leaf
- In a large skillet over medium-high heat, add 2 tsp. olive oil. Add in the pork butt, neck and sausage and the ground beef. Cook, breaking up the meat, until browned.
- Add in the garlic, oregano, fennel seed and sugar. Cook for 2 minutes; add in the salt and black pepper.
- Deglaze the pan with the red wine; add in the vinegar and remaining 1 tsp. olive oil. Add in the marinara, tomato paste and bay leaf.
- Bring the ragu to a rapid simmer, then turn heat to low. Simmer for 3 hours until flavors have fully developed and ragu has thickened.
PRO TIP: Add Parmesan rinds wrapped in cheesecloth to your meat ragu as it simmers for added depth.