There's nothing quite like the aroma that fills the kitchen when a pot of pork ragù is simmering - an unmistakable blend of wine, herbs, and slow-cooked pork that signals something truly special is on the way. The recipe also includes Dutch Oven, Slow Cooker, and Instant Pot instructions.
This pork ragù recipe transforms a humble pork shoulder into an unbelievably tender and deeply flavorful sauce. Rich, versatile, and able to feed a crowd, it’s the kind of soul-warming dish you’ll return to again and again. Enjoy it over creamy polenta or tender pasta!
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🗝️ Recipe's key points
- This rich and hearty Italian pork ragu develops deep, complex flavor through slow oven-braising, transforming a tough pork shoulder into incredibly tender, shreddable meat.
- The recipe is wonderfully versatile, pairing perfectly with both pappardelle pasta and creamy polenta. Leftovers are also great loaded into sandwiches or stuffed into large pasta shells for a casserole.
- This braised pork ragu tastes even better the next day, ideal to make ahead as part of your meal prep yet elegant enough for entertaining.
It’s the kind of soul-warming dish that makes you look forward to leftovers - a recipe you’ll return to again and again.
🛒 Ingredients
This is an overview of the ingredients you'll need for the Braised Pork Ragù alla Bolognese. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Pork shoulder – Cut into 3-inch pieces.
- Kosher salt – Used to season the pork pieces plus more to taste before serving.
- Extra-virgin olive oil – Always use good quality oil for browning the pork pieces in the heated skillet.
- Soffritto (onion, carrots, celery) – A classic trio of veggies that creates the foundation of the ragu sauce.
- Garlic – Adds depth of flavor. Always use freshly minced garlic cloves for the best flavor and aromatic infusion.
- Tomato Paste – An ideal thickener with concentrated flavor.
- Tomato Sauce – This adds volume and rich flavor to the sauce. I love to use a San Marzano variety of canned tomato sauce. Feel free to make your own San Marzano Tomato Sauce from scratch!
- Dry white wine – Use a wine you'd enjoy drinking. The alcohol cooks off, leaving behind acidity and fruity notes. A sauvignon blanc is a great choice for this pork shoulder ragu.
- Fresh herbs ( thyme, basil, Italian parsley, sage) – These are tied together using cooking twine as an easy way to infuse flavor and remove from the mixture before serving.
- Pappardelle or polenta – Enjoy this pork ragù with polenta or serve your pork ragù over pappardelle. Both are delicious options!
🗒 Instructions
This is an overview of the instructions for the Italian Pork Shoulder Ragù. Full instructions are in the recipe card at the bottom of the page.
- Preheat the oven to 350°F with the rack in the center position.
- Heat oil in a large Dutch oven over high heat until glistening.
- Add the seasoned pork.
- Work in batches to cook the pork, until all pieces are browned all over, about 15 minutes. Transfer the browned pork to a plate.
- Discard half of the fat from the skillet, then return it to medium heat. Add the onion, carrots, and celery.
- Cook for about 4 minutes, stirring occasionally, until beginning to soften. Add the garlic and cook for 1 more minute, until fragrant. Stir in the tomato paste until evenly coated.
- Add the tomato sauce and white wine, stirring to combine.
- Increase the heat to high and bring the sauce to a simmer.
- Return the pork to the pot and add the herbs to the pot.
- Cover the pot and transfer to the oven. Cook for 3 to 3½ hours, until the pork is fork-tender and falling apart. Discard the herbs.
- Using tongs or two forks, shred the pork on a cutting board, discarding any large pieces of fat.
- Return the shredded pork to the pot and stir to incorporate. Season with salt to taste and serve over pappardelle or polenta.
🥫 Storage
Store leftover Dutch oven pork ragu in an airtight container in the fridge for 3-5 days or in the freezer for up to 3 months. Reheat chilled or thawed leftover pork shoulder ragu on the stovetop with a splash of chicken or vegetable broth to loosen the sauce.
📚 Variations
- Slow cooked pork ragu: Follow steps 1-9 above. the same steps, then seal the slow cooker and cook on Low for 7 to 8 hours or High for 4 to 5 hours. Once cooked, continue to follow the rest of the recipe steps.
- Instant pot pork ragu: Using the sauté function, heat the oil in a 6 to 8-quart Instant Pot, then cook the veggies for 5-7 minutes until softened. Add the rest of the ingredients to the pot and stir to combine. Lock the lid and cook on HIGH for 45 minutes. Allow the pressure to release naturally for 10 minutes, then use a quick release if needed to relieve any remaining pressure. Shred the pork as you do in the recipe steps above and serve.
- Cinghiale ragu recipe: If you have the option to use cinghiale (wild boar), do so! It works beautifully in this recipe.
- Alcohol-free: If you prefer not to use wine, substitute with an equal amount of low-sodium chicken broth mixed with 1 tablespoon of red or white wine vinegar.
- Adjust thickness of sauce: If the sauce seems a bit thin after returning the shredded pork, simmer it on the stovetop for 10-15 minutes to thicken and concentrate the flavors.
- Optional garnish: Serve with freshly grated Parmigiano-Reggiano or Pecorino Romano and a sprinkle of chopped fresh parsley or basil.
👩🏻🍳 Tips
- Don't crowd the pot when browning the pork. Cooking it in batches prevents steaming and ensures a deep, caramelized crust, which is essential for flavor.
- Tie the herbs together with cooking twine as an easy way to infuse flavor without having to fish out individual pieces of herb from the saucy mixture.
- Make sure to cut the pork shoulder into uniform 3-inch pieces. This will allow the meat to cook at an even rate.
- Pat the pork shoulder pieces very dry with paper towels before seasoning. This ensures a better sear and more fond (flavorful browned bits) in the pot.
- The long, slow oven braise is what makes the pork incredibly tender and the sauce rich. Don't rush it. The pork is done when it shreds easily with a fork.
- Discard half of the rendered fat from the pot before adding the veggies to prevent an overly greasy ragu.
🤔 FAQs
Pork shoulder is ideal because it becomes incredibly tender when slow cooked and adds richness to the sauce.
Traditional ragù bianco contains no tomatoes. This version uses tomato sauce but still keeps a lighter, pork-forward profile.
Yes! Pork ragù actually improves with time. Make it a day ahead or freeze it for up to 3 months.
Absolutely. Pork shoulder is often used as a substitute for cinghiale and works beautifully in this recipe.
Wide pasta like pappardelle or tagliatelle is best, as it holds the sauce well. Polenta is also excellent.
📗 Related Recipes
If you love the deep, slow-cooked flavors of pork ragù, stick around to discover more recipes that celebrate the same soul-warming style of Italian comfort food.
- Lasagna Rolls With Ragù Sauce - An elegant twist on classic lasagna. Each roll is filled with meaty ragù and ricotta, then topped with melted cheese and fresh parsley.
- Bolognese Sauce Antica - An authentic, slow-cooked meat sauce enriched with milk for a tender texture and rich, creamy flavor.
- Slow Cooker Italian Pot Roast - This fork-tender, one-pot roast is packed with Italian flavor. Enjoy it as a hearty dinner or use the juicy shredded beef in sandwiches, tacos, and more.
🍽 What to serve with pork ragu
Serve this saucy pork ragu over creamy polenta or al dente pappardelle for a cozy and satisfying main dish. Add a side of roasted vegetables or a fresh salad for a boost of nutrition.
A slice of garlic bread or fluffy biscuits are always a welcome addition and great for soaking up any remaining sauce!
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Dutch oven or braiser – My choice of heavy, lidded pot used to sear the pork and then slowly braise everything together in the oven.
- Wooden mixing spoon – Used for stirring the soffritto, deglazing the pan, and gently incorporating the sauce.
- Pasta pot – A large, tall pot used to boil water and cook the pappardelle or other pasta for serving.
- Chefs knife – The essential tool for dicing the onion, carrots, celery, and mincing the garlic.
- Cutting board – Provides a stable, clean surface for safely chopping all the vegetables and cutting the pork shoulder.
- Measuring spoons and liquid measuring cup – Ensures the precise addition of salt, oil, wine, and tomato sauce for balanced flavor.
- Stove, Slow-Cooker, or Instant pot – While I've chosen to make this pork ragu using the stove and oven, you could cook it in a slow cooker or Instant pot instead.
📞 Chiacchierata (chat)
There’s something so comforting about a pot of ragù simmering slowly. It fills the kitchen with the lovely aroma of wine, herbs, and that unmistakably Italian scent. This pork ragù is one of those recipes that doesn’t rush you. It invites you to slow down, pour a glass of wine, and let time do the work.
While classic Bolognese often leans on beef, this version uses pork shoulder, braised low and slow until meltingly tender. It’s rich without being heavy, rustic without being fussy, and incredibly versatile. You can spoon it over wide ribbons of pappardelle. Serve it with creamy polenta. Or tuck some away in the freezer for another cozy night.
This is the kind of dish that feels right for Sunday dinner, special enough for company, and practical enough for real life. A sauce with patience, depth, and heart — just the way Italian cooking was meant to be.
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📖 Recipe
Braised Pork Ragu Pappardelle Recipe
Equipment Needed
- Dutch oven or Braiser
Ingredients
- 3 ½ pounds boneless pork shoulder cut into 3-inch pieces
- 1 tablespoon kosher salt plus more to taste
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion diced
- 2 large carrots peeled and diced
- 4 celery ribs diced
- 6 large garlic cloves minced
- 2 tablespoons tomato paste
- 28 oz. Tomato sauce (A San Marzano variety is the best)
- 3 cups dry white wine such as sauvignon blanc
- 2 sprigs fresh thyme
- 2 sprigs fresh basil
- 2 sprigs fresh Italian parsley
- 2 sprigs fresh sage
- ***Cooked pappardelle for serving (optional) (using this method)
- Polenta for serving (optional)( freshly grated Parmesan cheese, for serving (optional)
Instructions
- Preheat the oven to 350℉ with the rack in the center position.
- Season the pork all over with salt. Heat the oil in a large Dutch oven over high heat. Once the oil is glistening, add the pork in batches and cook until browned all over, about 15 minutes total. Transfer the pork to a plate.
- Discard half of the fat from the pot, then return it to medium heat.
- Add the onion, carrots, and celery. Cook, stirring occasionally, until beginning to soften, about 4 minutes.
- Add the garlic and cook for 1 more minute, until fragrant.
- Stir in the tomato paste until evenly coated. Add the tomato sauce and white wine, stirring to combine. Increase the heat to high and bring the sauce to a simmer.
- Return the pork to the pot, nestling it into the sauce and adding any collected juices.
- Tie the thyme, basil, parsley, and sage together using cooking twine. Add the herbs to the pot.
- Cover, transfer to the oven, and cook for 3 to 3½ hours, until the pork is very tender and falling apart.
- Discard the herbs. Using tongs or two forks, transfer the pork to a cutting board and shred it, discarding any large pieces of fat.
- Return the shredded pork to the pot and stir to incorporate. Season with salt and black pepper to taste.
- Serve the ragù over pappardelle or polenta.
Notes
- Season Pork: Season the pork all over with salt. Heat the oil in a large skillet over high heat. Once the oil is glistening, add the pork and cook until browned all over, about 15 minutes total. Transfer the pork to the slow cooker pot.
- Cook the soffritto: Discard half of the fat from the skillet, then return it to medium heat. Add the onion, celery, and carrots and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add the garlic and cook until fragrant, about 1 more minute. Transfer the onion mixture to the slow cooker.
- Sauce Mixture: Add the tomato paste, tomato sauce, and 1 cup of the wine to the slow cooker. Tie the thyme, basil, parsley, and sage together using cooking twine. Add the herbs to the slow cooker.
- Time: Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours. Discard the herbs.
- Shred the pork: Using two forks, shred the pork in the pot, discarding any large pieces of fat. Stir to incorporate the pork and let it sit on warm for 15 minutes before serving. Season with salt and black pepper to taste.
- Serve the ragù over pappardelle or polenta.
- Start with the sauté function: Heat the oil in a 6- to 8-quart Instant Pot. Once the oil is glistening, add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes.
- Sauce ingredients: Add the tomato paste, tomato sauce, and 1 cup of the wine. Ensure you scrape the bottom of the pot well to deglaze the pot. Tie the thyme, basil, parsley, and sage together using cooking twine. Add the herbs to the instant pot. Add the pork and stir to incorporate.
- Lock the lid in place: Make sure the vent valve is closed, and cook at high pressure for 45 minutes. Allow the pressure to release naturally for 15 minutes, then use a quick release if needed to relieve any remaining pressure.
- Shred Pork: Discard the herbs. Using two forks, shred the pork in the pot, discarding any large pieces of fat. Stir to incorporate the pork, then use the sauté function to cook, stirring occasionally (to avoid burning), until the sauce thickens slightly, about 3 to 5 minutes. Season with salt and black pepper to taste.
- Serve the ragù over pappardelle or polenta
Marisa Franca
This is a hearty pork ragù recipe that we can make in the Dutch oven, but it is super easy to make in the slow cooker or Instant Pot.