Slow-Cooked Pork Ragu Pasta That Feels Like a Tuscan Vacation
Restaurant-Quality Pork Ragu
- 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
- ¼ cup heavy cream
- 1 pound pappardelle pasta (cooked and drained, 1-2 cups pasta water saved)
- parmesan (freshly grated)
- leaves fresh thyme (optional)
- Preheat your oven to 325 degrees.
- Heat 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.
- Brown 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.
- With 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.
- Add the garlic, thyme, rosemary, and sage, sauteing until fragrant, about 2 minutes.
- Add the tomato paste and cook until darkened, about another minute.
- Turn 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.
- Add 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.
- 15 minutes before the pork is finished cooking, make the pasta according to the instructions on the package. Save 1-2 cups of pasta water.
- Once 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.
- Stir 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.
- For 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!
- I 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.
This braised pork ragu is the ultimate cozy dinner: fall-apart tender pork shoulder slow-braised with veggies, herbs, red wine, and tomatoes until it turns into a rich, silky sauce that clings perfectly to wide ribbons of pappardelle pasta. It tastes like something you'd order at an authentic Italian restaurant, but it's easy enough to make at home. Yes, it takes time, but most of that is hands-off-making it perfect for a weekend dinner, date night in, or entertaining. I love tossing the pasta right into the sauce, but you can also serve it ladled over polenta, creamy Parmesan roasted garlic mashed potatoes, crusty Italian garlic bread, or garlic butter dinner rolls. Pair it with my apple spinach salad or blueberry mango spinach salad to cut through the richness of pork ragu.
The Ingredients & Substitutions
Pork shoulder can be replaced with ground pork if you like. Just remember to brown it and remove it just as you would for the pork shoulder. You don't have to cook it as long either, about 1 ½ hours. The texture and flavor, of course, won't be the same, but it will be delicious nonetheless.
Onions or shallots: If you like, feel free to sub out the onions for shallots for a sweeter end flavor. Use about 2-3 shallots depending on the size to replace the onion.
Herbs: You don't have to add all of the herbs listed. If you are adverse to any of them, leave them out. If you like, you can add in fennel as well.
Wine: Using white wine instead of traditional red will make just as delicious pork ragu! It's your choice!
Tomatoes: I am using canned crushed tomatoes. Feel free to use whole tomatoes if you like! Just remember to crush them by hand prior to putting them in the Dutch oven.
Stock: Whatever stock you have on hand except seafood works well for the ragu. Vegetable, mushroom, beef, or pork stock are all great options.
Cream or no cream: I stir in just ¼ cup of heavy cream towards the end when I am about to add pappardelle. If you don't want dairy, either omit the cream or add your favorite unsweetened version of cream that you prefer.
Pasta: Pappardelle is the most popular and traditional pasta for pork ragu. Flat wide pastas like fettuccine work well for this dish or short ridged ones like penne.
Polenta or gnocchi: Sometimes the ragu is served alongside some delicious creamy polenta or mixed with gnocchi.
What Is Authentic Pork Ragu?
Ragu is a traditional Italian meat sauce, slow-cooked for rich flavor. Unlike Bolognese with ground meat, pork ragu uses larger braised chunks, shredded into the sauce. Inspired by Tuscan and Emilia-Romagna styles, it's often served with wide pappardelle that captures every bit of its rustic, hearty goodness.
Frequently Asked Questions
Can I Use a Different Cut of Pork? - Pork shoulder (also called Boston butt) is ideal because it's well-marbled and becomes tender when braised. Leaner cuts like pork loin will dry out. You can use bone-in pork shoulder for extra flavor-just remove the bones before shredding.
Why Is My Ragu Watery? - Either it wasn't cooked long enough for the liquid to reduce, or you added too much pasta water at the end. Let it simmer uncovered for the last 20-30 minutes of cooking if needed, and add pasta water gradually.
Can I Make This Without Wine? - Yes, replace it with extra chicken stock plus a splash of balsamic vinegar for acidity. The flavor won't be quite as deep, but it'll still be rich and delicious.
Chef's Note: Why Large Pieces of Pork Make a Better Ragu
I always braise the pork shoulder in large chunks instead of cutting it small before cooking. Here's why: big pieces stay juicier during the long cook because less surface area is exposed to heat, meaning the meat loses less moisture. It also gives you control over the final texture-once the pork is tender, you can shred it finely for a silky sauce or leave some larger, fall-apart chunks for a rustic, restaurant-style presentation. Plus, braising whole pieces lets the meat sear better at the start, building that gorgeous caramelized crust that deepens the flavor of the entire ragu.
Variations
Spicy: Add 2-3 teaspoons of crushed red chile flakes to your mix or to keep it Italian, some calabrian chiles or Nduja!
More creamy: If you prefer an even creamier version, add ¾ cup of cream or even 4 tablespoons of butter.
Sicilian Inspired: Pine nuts, raisins, and cinnamon can add a unique twist to this dish.
What to Serve With It
Of course, pappardelle is classic, but this pork ragu also shines over roasted garlic mashed potatoes, creamy polenta, spinach gnocchi, or buttered egg noodles. For sides, think baked asparagus with bacon and cheese, roasted Brussels sprouts, Fall-inspired butternut squash pasta salad or garlicky sautéed spinach to cut through the richness. For something more unexpected, I've served it with savory bacon and cheddar cheese scones or garlic rolls for scooping, or over roasted spaghetti squash. And yes, a glass of Chianti is basically mandatory.
Braised Pork Ragu Pappardelle
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.
