Pappardelle with Pork Ragù and Burrata

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