Pork shoulder braises in tomatoes and red wine until it shreds into a rich sauce for broad pasta ribbons.
Gentle braising turns Pork Ragu from firm chunks into strands that cling to pasta. The vegetables soften into the sauce while the pork's connective tissue gives it body.
Use shoulder rather than lean loin and keep the liquid at a quiet simmer. A hard boil can tighten the outer meat and evaporate the sauce before the center softens.
Method
Season pork shoulder with salt and black pepper. Heat olive oil in a Dutch oven over medium-high heat and brown the pork in two batches for each. Transfer to a plate.
Cook the onion and carrot for over medium heat. Stir in garlic and rosemary for , then add red wine and scrape the base.
Add crushed tomatoes, water and pork. Cover and simmer over low heat for until the meat is fork-tender and around 200°F.
Shred the pork in the pot and simmer uncovered for until the sauce is thick. Meanwhile, boil pappardelle in water for until tender and drain.
Toss the pasta with enough ragu to coat it and spoon the remaining sauce over the bowls.
Forkue tips
- Skim visible fat from the surface before shredding so the sauce stays rich without becoming greasy.
Storing and reheating
Store leftover pork ragu in the fridge for 3 days or freeze for 3 months. Reheat gently and cook fresh pasta; the ragu thickens well overnight.
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Kitchen gear
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Photo: Fitzhenrymort, CC BY-SA 4.0, via Wikimedia Commons (cropped and enhanced)
Pork Ragu: FAQ
Can I use a slow cooker?
Yes. Transfer the browned meat and sauce to a cooker and cook on low until shreddable, then reduce the sauce separately if thin.
Why is the pork still tough?
Shoulder needs time for connective tissue to soften. Keep it covered at a gentle simmer and check again rather than raising the heat sharply.
How do I store and reheat Pork Ragu?
Store leftover pork ragu in the fridge for 3 days or freeze for 3 months. Reheat gently and cook fresh pasta; the ragu thickens well overnight.
How long does Pork Ragu take?
About 3 hr in total: 25 min prep and 2 hr 35 min cooking.
What do I need to make Pork Ragu?
The key ingredients are pork shoulder, pappardelle, canned crushed tomatoes, dry red wine, onion and carrot, plus pantry basics.
Any tips for Pork Ragu?
Skim visible fat from the surface before shredding so the sauce stays rich without becoming greasy.
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