Pulled Pork Ragu with Pappardelle

Pulled Pork Ragu with Pappardelle


  • 1 pound Pulled Smoked Fully Cooked With Apple Cider Vinegar Sauce
  • 1/3 ounce Extra Virgin Olive Oil
  • 12 ounces Onion Yellow Jumbo
  • 1 ¾ pound Whole Tomatoes Peeled With Basil
  • 1 ½ ounces Fancy Tomatoes Paste
  • ½ ounce Fresh Thyme, chopped
  • 10 ounces Pappardelle Egg Pasta
  • 1 ounce Imported Grated Parmesan Cheese


  1. In heated saucepan add olive oil, onion and saute until translucent.
  2. Add whole tomatoes and tomato paste and continue to cook.
  3. Add pulled pork and simmer 15 minutes, add thyme, salt, and pepper to taste.
  4. Serve with pappardelle pasta and fresh grated cheese.