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A close-up view of a shallow pasta bowl filled with a serving of Slow-Braised Pork Ragu with Pappardelle topped with finely shaved Parmesan cheese.

Slow-Braised Pork Ragu with Pappardelle

Course: Entree
Cuisine: Italian
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 8
Calories: 754kcal
Author: Kris Longwell
This Slow-Braised Pork Ragu features tender, melt-in-your-mouth pork shoulder simmered in a rich red wine and tomato sauce. Served over silky ribbons of pappardelle, it’s a deeply flavorful, gourmet comfort food classic that’s perfect for a cozy Sunday supper.
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Equipment

  • 6-quart Dutch oven or oven-safe pot with lid

Ingredients

  • 3 lb pork shoulder ie, Boston Butt
  • salt and pepper
  • 2 tablespoon extra-virgin olive oil
  • 1 large onion chopped, about 1 cup
  • 2 medium carrots chopped, about 1 cup
  • 3 celery stalks chopped, about 1 cup
  • 5 cloves garlic minced
  • 2 tablespoon tomato paste
  • 1 cup red wine dry, ie, Cabernet or Merlot
  • 1 28 oz can whole tomatoes with juice, crushed by hand, preferably San Marzano
  • 1½ cups beef stock or broth
  • 2 bay leaves
  • 3 sprigs thyme fresh, or 1 teaspoon dried
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes more for more spice (optional)
  • 12 oz pappardelle pasta dried, see NOTES
  • 1 cup reserved pasta water
  • 2 tablespoon unsalted butter
  • ½ cup Parmesan cheese freshly grated, divided
  • 2 tablespoon Italian parsley chopped, for garnish

Instructions

  • Preheat oven to 300°F.
  • Cut the pork shoulder into four chunks. Pat dry with a paper towel and then liberally season all over with salt and pepper.
    3 lb pork shoulder, salt and pepper
  • Heat the oil in a large Dutch oven (or pot with lid) over medium heat. Add the pork chunks and sear until browned all over, about 5 to 10 minutes. Remove from the pot and place on a platter (to collect juices). Set aside.
    2 tbsp extra-virgin olive oil
  • Add the onion, carrots, and celery to the pot and sauté, stirring often, until softened, about 4 to 5 minutes. Stir in the garlic and sauté for another 30 seconds. Stir in the tomato paste and cook for 1 to 2 minutes. Stir in a pinch of salt and pepper.
    1 large onion, 2 medium carrots, 3 celery stalks, 5 cloves garlic, 2 tbsp tomato paste
  • Pour in the wine and use a wooden spatula to scrape up any bits on the bottom of the pan. Simmer until reduced by half, about 3 to 5 minutes.
    1 cup red wine
  • Stir in the hand-crushed tomatoes, beef stock, bay leaves, thyme, oregano, and red pepper flakes (if using). Nestle the pork chunks (and any accumulated juices) into the liquid in the pot. Cover and place it in the oven for 3 to 3½ hours until the meat is fall-apart tender.
    1 28 oz can whole tomatoes, 1½ cups beef stock, 2 bay leaves, 3 sprigs thyme, 1 tsp dried oregano, ½ tsp red pepper flakes
  • About 30 minutes before removing the pot from the oven, bring a pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions. IMPORTANT: Save a cup of the pasta water before draining. Drain the pasta and set aside (don't do this for more than 15 minutes of shredded the pork).
    12 oz pappardelle pasta
  • Remove the pork from the sauce and place it on a rimmed baking sheet. Use two forks to shred it.
  • Use a small ladle or a spoon to skim off most of the rendered grease on the top of the sauce. If the sauce is too thin, place it on the stove over medium-high heat and simmer for 5 to 10 minutes, until slightly thickened. Taste and add more salt, if needed. Set aside.
  • In a large skillet or saucepan over medium heat, add 1 cup of the ragu sauce and a splash of the pasta water. Add the cooked pasta and use tongs to coat the pasta with the sauce and water. Gradually add the rest of the sauce, leaving some for topping individual servings. Add more pasta water, if needed.
    1 cup reserved pasta water
  • Stir in the butter and ¼ cup of the grated Parmesan. Carefully toss until fully combined.
    2 tbsp unsalted butter, ½ cup Parmesan cheese
  • Serve at once with extra sauce, Parmesan cheese, and chopped parsley for garnish.
    2 tbsp Italian parsley

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Pasta Options: While the wide ribbons of pappardelle are the traditional choice for this heavy sauce, you can easily substitute them with other sturdy shapes like tagliatelle, fettuccine, or even rigatoni. If using dried pasta, look for a brand with a rough, "bronze-cut" texture to help the sauce cling to the noodles.
  • Cooking Without Wine: If you prefer not to cook with alcohol, simply replace the red wine with an equal amount of beef stock and add one tablespoon of red wine vinegar. This ensures the sauce still has the necessary acidity and depth of flavor.
  • Managing the Fat: Because pork shoulder is a well-marbled cut, you will likely see a layer of rendered fat on the surface after braising. For the best texture, use a large spoon to skim off and discard the excess clear fat before shredding the meat and finishing the dish.
  • Make-Ahead & Freezing: This ragu is an excellent make-ahead meal as the flavors actually improve after a day in the fridge. The sauce also freezes beautifully for up to 3 months—just thaw it overnight in the refrigerator before reheating and tossing with fresh pasta.

Nutrition

Calories: 754kcal | Carbohydrates: 37g | Protein: 49g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 194mg | Sodium: 561mg | Potassium: 935mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2933IU | Vitamin C: 7mg | Calcium: 162mg | Iron: 4mg