Braised Pork Ragu Pappardelle

Nothing beats a bowl of pork ragu with pappardelle—slow-cooked, melt-in-your-mouth pork in a rich red wine tomato sauce, tossed with wide pasta for the perfect restaurant-quality meal at home.

📝 Ingredients

• 3 pounds boneless pork shoulder (cut into 6 even pieces)
• salt and pepper (to taste)
• 3 tablespoons olive oil
• 1 large brown or yellow onion (diced)
• 2 medium carrots (peeled and diced)
• 2 stalks celery (diced)
• 4 cloves garlic (minced)
• 4 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 sprig fresh sage
• 2 tablespoons tomato paste
• 1 cup red wine
• 28 ounces crushed tomatoes ((canned))
• 2 cups chicken stock
• 1/4 cup heavy cream
• 1 pound pappardelle pasta (cooked and drained, 1-2 cups pasta water saved)
• parmesan (freshly grated)
• leaves fresh thyme (optional)

👨‍🍳 Instructions

1. 1Preheat your oven to 325 degrees.
2. 2Heat the olive oil in a large Dutch oven that has a lid over high heat while you coat your pork pieces generously with salt and pepper.
3. 3Brown each piece on all sides, working in batches, about 7 minutes per batch. Don’t overcrowd the pot with the pork or it can inhibit browning. Once browned, remove from the Dutch oven, put on a tray or plate, and set aside.
4. 4With the rendered fat still in the Dutch oven, reduce your heat to medium and saute the onions, carrots, and celery until the onion becomes translucent, but not browned, 5 minutes.
5. 5Add the garlic, thyme, rosemary, and sage, sauteing until fragrant, about 2 minutes.
6. 6Add the tomato paste and cook until darkened, about another minute.
7. 7Turn the heat on high and deglaze the pot with the red wine. Cook off the alcohol for about 5 minutes before adding the crushed tomatoes and chicken stock. Stir to combine.
8. 8Add the pork pieces and juices back into the pot, cover, and braise in the oven for 3 - 3 ½ hours, or until the pork shreds easily when pulled with a fork. Check at the 2 ½ hour mark and add more time if necessary.
9. 915 minutes before the pork is finished cooking, make the pasta according to the instructions on the package. Save 1-2 cups of pasta water.
10. 10Once the pork is finished cooking, place the Dutch oven on a heat proof surface, remove the pork pieces, placing them on a tray or into a bowl, and shred to your desired consistency. You can make fine shreds or leave some larger chunks.
11. 11Stir in the heavy cream and ½ cup pasta water at a time, until you reach the desired consistency prior to placing the pork back into the sauce, stirring gently. Remember that once you add the pork back in it will thicken significantly, so make sure you add enough pasta water to balance out the ragu. Season with salt and pepper if necessary.
12. 12For each serving, toss the desired amount of pasta into the ragu until coated and the sauce sticks to the pasta. Serve immediately, garnish with freshly grated parmesan cheese, and tiny leaves of thyme if you wish. Enjoy!
13. 13I provide helpful step-by-step photos BELOW this recipe card. Also, below I provide 3 alternative cooking methods for pork ragu: Stovetop Method, Slow Cooker Method, and Instant Pot / Pressure Cooker Method. Scroll down if interested.