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Pulled Pork & Cavolo Nero Ragù with Pappardelle & Parmesan

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Pulled Pork & Cavolo Nero Ragù with Pappardelle & Parmesan

Pappardelle originate in Tuscany, a region known for rich, hearty sauces. Pappardelle is one of the thickest flat pastas, making it the perfect size to sop up meat sauces. The word pappardelle comes from the verb pappare, meaning to “gobble up”, which is exactly what this pasta, and people who eat it, do.

In this week's twist, we combine a traditional Tuscan dish of pork & cavolo nero ragù with pappardelle pasta. We also pay homage to the tradition of pulled pork, beloved of impoverished Italians throughout history, for whom it proved an excellent way to turn cheaper cuts of meat into decadent, tender specimens. Of course, the pork we use in this recipe comes from a top butcher, but the slow-cooking spirit so integral to the pulled pork tradition is as valued in the preparation of this dish as it has been in Italian kitchens for more than a century.

Just pull your fork through the rich strands of slow-cooked meat and delight as they yield and fall apart. Also available with gluten free pasta - just select from drop down menu below.

INGREDIENTS (allergens in bold): Fresh Pasta (Wheat Flour, Egg, Durum Wheat Flour, Water), Boneless Pork Shoulder, Celery, Carrot, Onion, Garlic, Red Wine, Tomato, Kale, Thyme Sprigs, Bay Leaf, Olive Oil, Salt, Black Pepper. 

GARNISH INGREDIENTS: Parmesan cheese

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Pappardelle originate in Tuscany, a region known for rich, hearty sauces. Pappardelle is one of the thickest flat pastas, making it the perfect size to sop up meat sauces. The word pappardelle comes from the verb pappare, meaning to “gobble up”, which is exactly what this pasta, and people who eat it, do.

In this week's twist, we combine a traditional Tuscan dish of pork & cavolo nero ragù with pappardelle pasta. We also pay homage to the tradition of pulled pork, beloved of impoverished Italians throughout history, for whom it proved an excellent way to turn cheaper cuts of meat into decadent, tender specimens. Of course, the pork we use in this recipe comes from a top butcher, but the slow-cooking spirit so integral to the pulled pork tradition is as valued in the preparation of this dish as it has been in Italian kitchens for more than a century.

Just pull your fork through the rich strands of slow-cooked meat and delight as they yield and fall apart. Also available with gluten free pasta - just select from drop down menu below.

Ingredients

INGREDIENTS (allergens in bold): Fresh Pasta (Wheat Flour, Egg, Durum Wheat Flour, Water), Boneless Pork Shoulder, Celery, Carrot, Onion, Garlic, Red Wine, Tomato, Kale, Thyme Sprigs, Bay Leaf, Olive Oil, Salt, Black Pepper. 

GARNISH INGREDIENTS: Parmesan cheese

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