Slow-Braised Pork Ragu with Pappardelle

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 30 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 30 minutes

Quick Ingredients

• 3 lb boneless pork shoulder, cut into 3–4 large chunks
• 4 oz pancetta (or thick-cut bacon), diced
• 2 tbsp olive oil
• 1 large onion, 2 carrots, 2 celery stalks, all finely chopped
• 6 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup dry red wine
• 1 (28-oz) can crushed tomatoes
• 2 cups low-sodium chicken stock
• 1 cup whole milk
• Fresh rosemary, thyme, 2 bay leaves
• 1 tsp crushed red pepper flakes (optional)
• Salt, black pepper, and 1 tsp sugar (optional)
• 1 lb dried pappardelle
• 2 tbsp unsalted butter
• 1/2 cup grated Parmesan cheese, plus more for serving
• 2 tbsp chopped fresh parsley (optional)

Do This

• 1. Preheat oven to 300°F (150°C). Pat pork dry and season well with salt and pepper.
• 2. In a large Dutch oven, crisp pancetta in olive oil, then sear pork on all sides until deeply browned; set pork aside briefly.
• 3. Soften onion, carrot, and celery in the same pot; add garlic, then tomato paste and cook until darkened. Deglaze with red wine and reduce by half.
• 4. Add crushed tomatoes, stock, milk, herbs, red pepper flakes, pork, and pancetta. Bring to a gentle simmer, cover, and braise in the oven for about 2 1/2 hours.
• 5. Shred pork with two forks, discard herb stems and bay leaves, and simmer sauce uncovered to thicken; adjust seasoning.
• 6. Boil pappardelle in salted water until al dente. Toss pasta with plenty of ragu, butter, Parmesan, and a splash of pasta water until glossy.
• 7. Serve in warm bowls topped with extra sauce, more Parmesan, black pepper, and parsley.

---

Why You’ll Love This Recipe

• Slow-braised pork shoulder becomes incredibly tender and luxurious, perfect for a cold night.
• The sauce is deeply flavored with red wine, tomato, and herbs for a true restaurant-style ragu at home.
• Wide pappardelle ribbons catch every bit of rich, velvety sauce for a comforting, hearty bowl.
• Makes a generous batch that reheats beautifully, so it is ideal for make-ahead meals or dinner parties.

Grocery List

• Produce: 1 large yellow onion, 2 medium carrots, 2 celery stalks, 6 garlic cloves, fresh rosemary, fresh thyme, fresh flat-leaf parsley (optional)
• Dairy: Whole milk, unsalted butter, Parmesan cheese
• Pantry: Boneless pork shoulder, pancetta or thick-cut bacon, olive oil, tomato paste, dry red wine, canned crushed tomatoes (28 oz), low-sodium chicken stock, crushed red pepper flakes, bay leaves, sugar, dried pappardelle, kosher salt, black pepper

Full Ingredients

For the Pork Ragu

• 3 lb (1.4 kg) boneless pork shoulder, trimmed and cut into 3–4 large chunks
• 4 oz (115 g) pancetta or thick-cut bacon, diced
• 2 tbsp olive oil
• 1 large yellow onion, finely chopped (about 1 1/2 cups)
• 2 medium carrots, finely chopped (about 1 cup)
• 2 celery stalks, finely chopped (about 3/4 cup)
• 6 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup (240 ml) dry red wine
• 1 (28-oz / 800 g) can crushed tomatoes
• 2 cups (480 ml) low-sodium chicken stock or broth
• 1 cup (240 ml) whole milk
• 2 fresh rosemary sprigs (or 1 tsp dried rosemary)
• 4 fresh thyme sprigs (or 1 tsp dried thyme)
• 2 bay leaves
• 1 tsp crushed red pepper flakes (optional, for gentle heat)
• 1 1/2 tsp kosher salt, plus more to taste
• 3/4 tsp freshly ground black pepper, plus more to taste
• 1 tsp granulated sugar (optional, to balance acidity)

For the Pappardelle and Finishing

• 1 lb (450 g) dried pappardelle (or fresh pappardelle; cook time will be shorter)
• 2 tbsp unsalted butter
• 1/2 cup (50 g) finely grated Parmesan cheese, plus more for serving
• 2 tbsp chopped fresh flat-leaf parsley (optional, for garnish)
• Kosher salt, for the pasta water

Step-by-Step Instructions

Step 1: Prep and Season the Pork

Preheat your oven to 300°F (150°C). Pat the pork shoulder chunks dry with paper towels. Dry meat browns much better, which builds flavor for the ragu. Season each piece generously on all sides with about 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper. Let the pork sit at room temperature while you prepare the vegetables; this takes the chill off and helps it sear more evenly.

Finely chop the onion, carrots, and celery so they cook down into a soft, saucy base rather than big chunks. Mince the garlic and set it aside so it is ready when you need it.

Step 2: Brown the Pancetta and Pork

Place a large, heavy Dutch oven (5–6 quarts) over medium heat. Add the diced pancetta and cook, stirring occasionally, until the fat renders and the pancetta is golden and crisp, about 5–7 minutes. Use a slotted spoon to transfer the pancetta to a bowl, leaving the fat in the pot. If there is less than 2 tablespoons of fat, add enough olive oil to make up the difference (up to 2 tbsp total).

Increase the heat to medium-high. Working in batches if needed to avoid crowding, sear the pork shoulder chunks in the hot fat until well browned on all sides, about 3–4 minutes per side. Take your time here—deep browning adds a lot of flavor. Transfer the browned pork to a plate and set aside. Do not wipe out the pot; those browned bits on the bottom will flavor the sauce.

Step 3: Build the Aromatic Base

Lower the heat to medium. Add the chopped onion, carrot, and celery to the pot with a pinch of salt. Cook, stirring occasionally, until the vegetables are very soft and beginning to turn golden around the edges, about 8–10 minutes. If the bottom looks too dry or starts to scorch, add a splash more olive oil or a tablespoon of water.

Add the minced garlic and cook for 30–60 seconds, just until fragrant. Stir in the tomato paste and cook, stirring constantly, until it darkens in color and sticks a bit to the bottom, about 2–3 minutes. This caramelizes the paste and sweetens its flavor.

Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release all the browned bits. Simmer until the wine is reduced by about half and no longer smells harshly alcoholic, about 3–5 minutes.

Step 4: Add Liquids and Braise in the Oven

Stir in the crushed tomatoes, chicken stock, and whole milk. Add the rosemary sprigs, thyme sprigs, bay leaves, crushed red pepper flakes (if using), the cooked pancetta, and the browned pork (along with any juices from the plate). Add the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. If your tomatoes taste sharp, you can also add the optional 1 teaspoon sugar now or wait until the end and adjust then.

Bring the mixture just up to a gentle simmer on the stove, then cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for about 2 1/2 hours, checking once or twice to make sure it is softly bubbling, not boiling hard. If the liquid reduces too much, add a splash of stock or water to keep the pork mostly submerged.

Step 5: Shred the Pork and Finish the Sauce

Remove the Dutch oven from the oven and carefully take off the lid. The pork should be very tender and easily pull apart with a fork. Use tongs or a slotted spoon to transfer the pork chunks to a large bowl or cutting board. Discard the rosemary and thyme stems and the bay leaves.

Use two forks to shred the pork into bite-size strands, discarding any large pieces of fat. Meanwhile, set the pot back on the stove over medium-low heat and simmer the sauce uncovered for about 10–15 minutes to slightly thicken and concentrate the flavors. Skim any excess fat from the surface with a spoon if you like a leaner sauce.

Return the shredded pork and any juices back to the pot, stirring to evenly distribute the meat. Taste and adjust seasoning with more salt, black pepper, and, if needed, a pinch more sugar to balance the acidity. Keep the ragu over low heat, covered, while you cook the pasta.

Step 6: Cook the Pappardelle

Bring a large pot of water to a boil. Season generously with salt—it should taste pleasantly salty, like the sea. Add the pappardelle and cook according to package directions until just al dente (slightly firm to the bite), usually about 8–10 minutes for dried pasta or 2–4 minutes for fresh.

Before draining, scoop out about 1 1/2 cups of the starchy pasta cooking water and set aside. Drain the pasta well.

Step 7: Toss Pasta with Ragu and Serve

Add the drained pappardelle to the pot of warm pork ragu. Start with about 4 cups of ragu for 1 lb of pasta (you will likely have some extra sauce, which is great for freezing or another meal). Add the butter and the grated Parmesan.

Over low heat, gently toss the pasta and sauce together, adding a splash of reserved pasta water at a time until the sauce loosens slightly and clings silkily to the noodles. You are looking for a glossy, velvety coating, not a watery sauce. This should take 1–3 minutes.

Divide the pappardelle and pork ragu among warm bowls. Spoon a little extra sauce over each portion and top with more Parmesan, a grind of black pepper, and chopped parsley if using. Serve immediately while piping hot.

Pro Tips

• Brown deeply, not quickly: Take your time when searing the pork and toasting the tomato paste. That extra color equals extra flavor in the final sauce.
• Use a wine you would drink: A dry red like Chianti, Sangiovese, or a medium-bodied Cabernet works well. Avoid very sweet or heavily oaked wines.
• Control thickness at the end: If the ragu is too thick, add a splash of stock or pasta water. If it is too thin, simmer uncovered a bit longer before adding the pasta.
• Salt in layers: Season the pork, the vegetables, and the final sauce. Layered seasoning tastes more balanced than dumping in salt at the end.
• Serve in warm bowls: Warm your bowls briefly in a low oven so the pasta stays hot and the sauce does not seize up.

Variations

• Herby mushroom twist: Add 8 oz (225 g) sliced cremini or porcini mushrooms when you sauté the vegetables. They boost the meaty flavor and make the sauce even more robust.
• Spicier version: Increase the crushed red pepper flakes to 2 teaspoons and stir in a spoonful of Calabrian chili paste at the end for a gentle, lingering heat.
• Slow cooker adaptation: Brown the pancetta and pork and build the vegetable and tomato base on the stovetop as written, then transfer everything to a slow cooker and cook on LOW for 8–10 hours until the pork is very tender. Shred, thicken on the stovetop if needed, and finish with pasta as directed.

Storage & Make-Ahead

The pork ragu keeps and reheats beautifully, making it ideal for prepping ahead.

Refrigerator: Cool the ragu completely, then transfer to airtight containers. Store in the fridge for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or stock if it has thickened too much.

Freezer: Portion the cooled ragu into freezer-safe containers or bags, leaving a little room for expansion. Freeze for up to 3 months. Thaw overnight in the fridge, then reheat on the stove.

Make-ahead for guests: You can fully cook the ragu a day or two in advance. Reheat it while you cook the pasta, then toss with freshly cooked pappardelle and finish with butter and Parmesan just before serving. Cook the pasta fresh right before eating for the best texture.

Nutrition (per serving)

Approximate values for 1 of 6 servings (including pasta, sauce, and a modest amount of Parmesan): about 820 calories, 42 g protein, 78 g carbohydrates, 34 g fat, 14 g saturated fat, 5 g fiber, and 1,150 mg sodium. Actual values will vary based on specific ingredients and portion sizes.