Braised Pork Ragu Pappardelle Recipe

A plate filled with pappardelle pasta and served with pork Ragù in bianco.

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Braised Pork Ragu Pappardelle Recipe

Rich with wine, herbs, tomatoes, garlic, and meltingly tender pork shoulder, this irresistible Italian braised pork ragù recipe is both feast-worthy and freezer-friendly.

Prep Time15

Cook Time3 20

Total Time3 35

Course: Main dish pasta

Cuisine: American-Italian

Servings: servings

Calories: 533kcal

Author: Marisa Franca @ All Our Way

Equipment

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

Slow Cooker Variation

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.

The Pressure Cooker/ Instant Pot Variation

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

Nutrition