Ingredients
- 1.5 kg (3.3 lbs) boneless pork shoulder, cut into large chunks
- 60 ml (1/4 cup) olive oil
- 1 large onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 240 ml (1 cup) red wine
- 800 g (28 oz) canned crushed tomatoes
- 500 ml (2 cups) chicken broth
- 30 g (1/4 cup) tomato paste
- 5 g (1 tsp) dried thyme
- 5 g (1 tsp) dried oregano
- 2 bay leaves
- Salt and pepper to taste
- 500 g (1 lb) pappardelle pasta
- Grated Parmesan cheese for serving
- Chopped fresh parsley for garnish (optional)
Instructions
Step 1: Prepare the Pork
Season the pork chunks generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Work in batches to avoid overcrowding; sear pork chunks on all sides until browned. Remove from the pot and set aside.
Step 2: Sauté the Vegetables
In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened. Stir in the garlic and cook for an additional minute until fragrant.
Step 3: Deglaze with Wine
Pour in the red wine to deglaze the pot, scraping up any brown bits from the bottom. Allow it to simmer for a few minutes, reducing slightly.
Step 4: Add Remaining Ingredients
Stir in the crushed tomatoes, chicken broth, and tomato paste. Add thyme, oregano, bay leaves, and season with salt and pepper. Return the seared pork to the pot, making sure it is submerged in the liquid.
Step 5: Simmer the Ragu
Bring the mixture to a gentle simmer. Cover the pot partially with a lid and reduce the heat to low. Let it cook for about 2.5 hours, stirring occasionally, until the pork is fall-apart tender.
Step 6: Cook the Pasta
About 20 minutes before the ragu is finished, bring a large pot of salted water to a boil. Add the pappardelle and cook according to package instructions, until al dente. Drain and set aside.
Step 7: Shred the Pork
Remove the pork chunks from the sauce and shred using two forks. Discard the bay leaves and return the shredded pork to the sauce. Stir to combine, letting the flavors meld over low heat for another few minutes.
Step 8: Serve
Toss the pappardelle in the pork ragu to coat the pasta evenly. Serve with a generous sprinkle of grated Parmesan and garnish with fresh parsley if desired.
Conclusion
You’ve just mastered the art of creating a mouthwatering Braised Pork Ragu with Pappardelle! This dish beautifully showcases the harmony between slow-cooked pork and rich tomato sauce, making it a delightful centerpiece for any meal. Its simplicity and depth of flavor highlight the beauty of Italian cooking, offering both comfort and elegance in every bite. Whether shared with family or friends, this ragu is sure to become a beloved addition to your culinary repertoire. Pair it with a robust red wine for a truly unforgettable dining experience.
