Pappardelle with Pulled Pork Ragù, BBQ Bacon Crumb & Parmigiano Reggiano

Story

Pappardelle originate in Tuscany, a region known for rich, hearty sauces. Pappardelle are 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 Italian-American twist, we combine a traditional Tuscan dish of pork ragù and pappardelle with a BBQ bacon-infused breadcrumb topping. We also pay homage to the tradition of pulled pork, which originated in the American South but was beloved of impoverished Italian immigrants, 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 our 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-American 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.

Ingredients

Allergens in bold and underlined:

Recipe Card

Please find the recipe card contained in our menu brochure which can be found here

Nutrition