Pappardelle with Pork Ragù and Burrata

Pappardelle with Pork Ragu and Burrata is rated 4.7 out of 5 by 6.
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Prep Time: 30 minutes
Cook Time: 90 minutes
Servings: 4

In this recipe, a sauce made from slow-cooked pork is topped with burrata, a ball of fresh mozzarella with a creamy center, for an especially impressive pasta dinner. Fresh pappardelle can be found at many grocery stores and Italian delis, or you can make your own.


  • 1 1/4 lb. (625 g) boneless pork shoulder, cut into 2-inch (5-cm) cubes
  • 1 tsp. dried rosemary, crushed
  • Kosher salt and freshly ground pepper
  • 3 Tbs. olive oil, plus more for drizzling
  • 1 small yellow onion, diced
  • 1 carrot, peeled and diced
  • 2 garlic cloves, minced
  • 1/4 cup (2 fl. oz./60 ml) dry red wine
  • 1 can (28 oz./875 g) crushed plum tomatoes
  • 1/2 cup (4 fl. oz./125 ml) chicken broth, plus more as needed
  • 1 Tbs. balsamic vinegar
  • 2 fresh rosemary sprigs
  • 2 fresh thyme sprigs
  • 12 oz. (375 g) fresh pappardelle
  • 1 ball burrata cheese (about 10 oz./315 g)
  • Fresh basil leaves for garnish


In a large bowl, toss the pork with the rosemary and season with salt and pepper.

In a large fry pan or Dutch oven over medium-high heat, warm the 3 Tbs. olive oil. Working in batches, sear the pork until browned on all sides, about 8 minutes per batch. Transfer the pork to a platter and set aside.

Add the onion, carrot and garlic to the pan and sauté until softened, 3 to 5 minutes. Season with salt and pepper. Return the pork to the pan and add the wine, tomatoes and chicken broth. Stir to combine and add more broth if necessary so that the pork is mostly submerged in liquid. Reduce the heat to medium and cook, uncovered, until the liquid has reduced slightly and the pork is just starting to turn tender, 20 to 25 minutes. Stir in the balsamic vinegar and rosemary and thyme sprigs. Lower the heat to medium-low, cover the pan and cook, stirring occasionally and adding more broth if necessary to keep the pork mostly covered, for 35 minutes more; the pork should be very tender.

Remove the lid and, using two forks, shred the pork into bite-size pieces, discarding any large pieces of fat. Discard the thyme and rosemary sprigs. Continue cooking, uncovered, over medium-low heat for 5 minutes.

Meanwhile, bring a large pot two-thirds full of water to a boil over high heat. Add the pappardelle and cook until al dente, 2 to 3 minutes, or according to the package directions. Drain the pasta and add to the ragù. Stir to coat the pasta with the sauce.

To serve, tear the burrata into four pieces and arrange on top of the pasta. Drizzle lightly with olive oil, garnish with basil leaves and serve immediately. Serves 4.

Williams-Sonoma Test Kitchen

Rated 5 out of 5 by from One of the best recipes on WS! I highly recommend giving this recipe a try! This was pretty easy to make and everyone loved it - which in our Italian household is a hard sell. Since you already need fresh rosemary for the recipe, a tip to quickly dry your fresh rosemary and keep that lovely quality is to simply put it in the microwave between paper towels (find the full instructions on seriouseats). I don't recommend the oven to dry it as it diminishes the flavor and takes too long. Some tips that I can recommend: pork could need a bit longer to cook depending on how long you browned the pork/how thick you cut it, and would say the basil isn't necessary as it can overpower the dish. Obviously the burrata is a must and cannot be skipped. I'd buy more than you need since there's no such thing as too much burrata (and you might find yourself eating a few out of the container before the dish is done...not that I would know). Enjoy!
Date published: 2017-08-09
Rated 4 out of 5 by from Good But Needs Tweaking There are a couple of issues with this recipe. First of all, it needs to cook WAAAAY longer to get to the perfect pulled pork tenderness. Second, cutting up the pork into small pieces makes it much harder to sort out the fat. I had found a less complicated, but similar recipe on a blog called Dinnner, a Love Story that I really like. I think I will marry the two recipes and probably get something REALLY worth of Williams-Sonoma. The other recipe calls for a single piece of meat, braised in the oven. It's much easier to separate the meat from fat when you are using a single piece of meat. But, once you get to the final product, either way, it's delicious.
Date published: 2017-06-20
Rated 5 out of 5 by from Delicious! When I saw the picture of the recipe I had to make it. Burrata! I cheated on my paleo diet for this and it was worth it. It is very easy to make but took a little longer than stated. Like previous review, the second part of cooking the meat took longer, 75 min to get the meat tender to shred. The papparadelle was perfect with the ragu. The ragu is very tasty, like eating at an Italian restaurant. Adding burrata on top is a win win recipe. Thank you WS for this keeper.
Date published: 2016-11-07
Rated 4 out of 5 by from Easy * Great Flavors * Versatile * Make Ahead EASY: to do not to mention the 'aahhh...roma' in the kitchen as it cooks is added bonus. Cooking time note though - it took about 30 min for the first uncovered simmer then 90 min of covered braise time to get the pork to where it needed to be for tender shred. Longer than recipe specifies. GREAT FLAVORS: but next time I'd reduce the rosemary (1 sprig not 2) and up the thyme. I omitted fresh basil garnish at end. Didn't make sense to me given none in the braise. Assertive trimming the pork shoulder of fat before starting helps here too. VERSATILE: Made and served per recipe using pappardelle and burrata. Given weight of sauce and texture of shredded pork, think it would also be good using a tube pasta, like penne, and subbing whole milk ricotta for the burrata. This made it to the "keeper"' file and next time I'll play with that for presentation. MAKE AHEAD: ragu can be made day ahead then reheated to finish the dish. Imagine ragu would freeze well too.
Date published: 2016-10-10
Rated 5 out of 5 by from Rich and Complex Dish This was an outstanding dish. The Ragu was rich and complex and the burrata went perfectly to soften the hearty flavor of the braised pork. I recommend this dish and will certainly make it again. Hat's off to the chef who created this recipe.
Date published: 2016-10-09
Rated 5 out of 5 by from YUM! Complex flavor, easy! Oh, Burrata, how I love thee! Tasted even better the next day. From the picture I thought this would taste heavy, but it is light, complex, and wonderful! Would serve to company. Think I'll make a bigger batch in a slow cooker and freeze. But why, Burrata, are you so dear?$? The cheese elevates this dish to a heavenly level of food happiness! Find it. Buy it. You will be hooked.
Date published: 2016-10-02
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