Pork Collar Ragout with Semolina Pappardelle

Pork Collar Ragout with Semolina Pappardelle


Wine Match: 2018 Latta Headwaters Nebbiolo $45

Pork shoulder braised overnight in tomato, wine and aromats, folded through with strands of silky fresh pasta. Feeds 4

Ingredients: Ragout (pork collar, tomato, chicken stock, red wine, white wine, onion, garlic, carrot, celery, bay leaf, rosemary, parsley, caper, olive oil, miso), pappardelle (semolina, water, salt), pecorino


  1. Bring a large pot of slated water to the rolling boil
  2. Meanwhile, simmer the ragout in a medium sauce pan, regularly stirring until hot all the way through
  3. Blanch the papardelle in the large pot of water, maintaining a high heat, for 11/2 -2 minutes before straining in a colander
  4. Add the pasta to the ragout and mix thoroughly, being careful not to break the pasta
  5. Serve the pasta between 4 bowls and finish with grated pecorino

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