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    Braised Pork Ragu Pappardelle

    December 2, 2024

    Rich with wine, herbs, tomatoes, garlic and meltingly tender pork shoulder, this irresistible Italian braised pork ragu recipe is both feast-worthy and freezer-friendly.

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    homemade braised pork ragu served over cooked pappardelle noodles
    Photography by Gayle McLeod

    This beloved braised pork ragu recipe is winter dinner party catnip. Rich pork shoulder simmered until it’s fall-apart tender and gently tossed with fresh, toothsome pappardelle is Italian comfort food at its most irresistible. Low and slow is how we want to cook, move, and live all winter long, and low and slow is the vibe we want our dinner parties to have, too. So, we’ve made many ragu recipes for our friends and family over the years — a classic Instant Pot Beef Ragù, and a super dialed-back Simple Ragù — but today we’ve set our sights on this rich, hearty pork ragu recipe.

    pork, onion, carrots, celery, tomato sauce, wine, thyme, basil, parsley and sage in prep bowls to make pork ragu

    What Is Ragu?

    Ragu; is an Italian word for braised meat sauces that are usually served over fresh pasta. Braising (the key to making a classic ragu!) is a classic cooking technique that uses low heat and time to transform tough, sometimes fatty cuts of meat — in this case, a pork shoulder — into a fall-apart tender meal. In the recipe below, we’ve included instructions for cooking our pork ragu recipe via a traditional stove-top method, in a slow-cooker or even in an Instant Pot. So, whether you’ve got four lazy hours to spend near the stove (happy days!), or need dinner to be done in about 90 minutes, our Italian pork ragu recipe has you covered!

    onion, carrots and celery cooking in pork fat in a pot
    onion, carrots, celery and tomato paste cooking in a pot
    ragu sauce in a pot made with onion, carrots, celery, tomato sauce, white wine, basil, thyme sage and parsley
    browned pork cooking in onion, carrots, celery, tomato sauce, white wine, basil, thyme sage and parsley

    Key Pork Ragu Ingredients

    • Pork shoulder: You can cut the pork shoulder into chunks yourself, or ask your butcher to do it for you (if they don’t seem to busy) and save yourself a step. You could also make this exact recipe with chuck roast for a simple, classic beef ragu.

    • Wine: This ragu has a lot of wine! 3 cups, or most of a bottle. White wine is our go-to for this recipe, it has a more delicate touch than red but red wine works, too.

    • Tomato: Tomato paste for concentrated umami flavor, and tomato sauce to make sure there’s plenty of flavorful braising liquid.

    • Onion, carrots, and celery: This classic trio forms the base of the ragu.

    • A bundle of fresh herbs: You can play around with the herb mixture if you’d like to, but we usually make this ragu with a combination of fresh thyme, basil, Italian parsley and sage. You’ll bundle them up with kitchen twine and as the pork braises, the herbs will infuse the dish with so much flavor.

    • Olive oil, salt: Of course.

    A pot of braised pork ragu made with onion, carrots, celery, tomato sauce, white wine, basil, thyme sage and parsley
    A pot of braised pork ragu made with onion, carrots, celery, tomato sauce, white wine, basil, thyme sage and parsley

    How To Make Braised Pork Ragu

    Note! Our pork ragu recipe can be made in a Dutch oven, an Instant Pot, or even a slow-cooker. No matter which method you choose, the steps will be roughly the same.

    1. Brown the pork shoulder.

    2. Cook the onion, carrots, and celery in a little of the rendered pork fat.

    3. Make the braising liquid by adding the garlic, tomato sauce and wine.

    4. Braise! Add the herbs and pork, and braise until the pork is fall-apart tender. The great news with braises like this pork ragu recipe is that it’s nearly impossible to over-cook the pork. Cooking the heck out of that pork shoulder is the goal.

    5. Make fresh pappardelle while the pork braises, if you want to serve the ragu with pappardelle.

    6. Serve! Cook the pasta (or polenta) and serve with the finished ragu, and top the whole gorgeous thing with Parmesan cheese, if you’d like to.

    of pot of braised pork ragu made with onion, carrots, celery, tomato sauce, white wine, basil, thyme sage and parsley
    homemade braised pork ragu served over cooked pappardelle noodles

    How To Store & Freeze Leftover Pork Ragu

    • To freeze pork ragu: Pork ragu freezes beautifully! It’s a wonderful meal to make for a meal train, or if you’re trying to stock your own freezer before a big event. Let the ragu cool completely before storing in an airtight container, for up to 2 months.

    • Store any leftover pork ragu in the fridge for up to 4 days. If you’ve already tossed the pork ragu with pappardelle, the pappardelle may not be as delightfully al dente on day 2, but the ragu will likely be even more delicious so maybe that makes up for it. If you anticipate having leftovers, though, it’s best to store the ragu and pappardelle separately.

    homemade braised pork ragu served over cooked pappardelle noodles

    Serving Suggestions + Tips

    • If you want your finished ragu to taste like it would at a Tuscan grandma’s house (or maybe your favorite Italian restaurant) serve pork ragu with fresh papparadelle pasta, whether it’s homemade pappardelle or a high-quality store-bought version.

    • For a slightly different experience (or to accommodate gluten-free friends) braised pork ragu is also really delicious served over Creamy Polenta.

    • With a heavy, hearty main like pork ragu, we like to serve a refreshing, Simple Green Salad on the side.

    homemade braised pork ragu served over cooked pappardelle noodles

    More Cozy, Hearty Italian Braises

    Hungry For More Classic Italian Dinners?

    For more recipe inspiration, follow us on Facebook, Instagram, TikTok and Pinterest or order our cookbook. We love when you share your meals. Tag us on Instagram using #themodernproper, and we’d love to hear what you think of this recipe in the comments below. Happy cooking!

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    Braised Pork Ragu Pappardelle

    December 2, 2024

    • Serves:  8
    • Prep Time:  15 min
    • Cook Time:  3 hrs 35 min
    • Calories:  587
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    Ingredients

    • 3 ½ pounds boneless pork shoulder, cut into 3-inch pieces
    • 1 tablespoon kosher salt, plus more to taste
    • 2 tablespoons extra-virgin olive oil
    • 1 medium yellow onion, diced
    • 2 large carrots, peeled and diced
    • 4 celery ribs, diced
    • 6 large garlic cloves, minced
    • 2 tablespoons tomato paste
    • 1 (28-ounce) can tomato sauce
    • 3 cups dry white wine, such as sauvignon blanc
    • 2 sprigs fresh thyme
    • 2 sprigs fresh basil
    • 2 sprigs fresh Italian parsley
    • 2 sprigs fresh sage
    • Cooked pappardelle, for serving (optional)
    • Polenta, for serving (optional)
    • freshly grated Parmesan cheese, for serving (optional)

    Method

    1. Preheat the oven to 350°F with the rack in the center position.

      pork, onion, carrots, celery, tomato sauce, wine, thyme, basil, parsley and sage in prep bowls to make pork ragu

    2. Season the pork all over with salt. Heat the oil in a large Dutch oven over high heat. Once the oil is glistening, working in batches, add the pork and cook until browned all over, about 15 minutes total. Transfer the pork to a plate.

      onion, carrots, celery and tomato paste cooking in a pot

    3. Discard half of the fat from the skillet, then return it to medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until beginning to soften, about 4 minutes. Add the garlic and cook until fragrant, 1 more minute. Stir in the tomato paste until evenly coated. Add the tomato sauce and white wine and stir to combine. Increase heat to high and bring the sauce to a simmer.

      ragu sauce in a pot made with onion, carrots, celery, tomato sauce, white wine, basil, thyme sage and parsley

    4. Return the pork to the pot along with any collected juices, nestling it into the sauce. Tie the thyme, basil, parsley, and sage together using cooking twine. Add the herbs to the pot. Cover, transfer to the oven, and cook until the pork is very tender and falling apart, 3 to 3½ hours. Discard the herbs. Using tongs or two forks, transfer the pork to a cutting board and shred it, discarding any large pieces of fat. Return the shredded pork to the pot and stir to incorporate. Season with salt to taste.

      browned pork cooking in onion, carrots, celery, tomato sauce, white wine, basil, thyme sage and parsley

    5. Serve the ragu over Pappardelle or Polenta.

      homemade braised pork ragu served over cooked pappardelle noodles

    Notes

    Slow Cooker

    1. Season the pork all over with salt. Heat the oil in a large skillet over high heat. Once the oil is glistening, add the pork and cook until browned all over, about 15 minutes total. Transfer the pork to the slow cooker pot.

    2. Discard half of the fat from the skillet, then return it to medium heat. Add the onion, celery, and carrots and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add the garlic and cook until fragrant, about 1 more minute. Transfer the onion mixture to the slow cooker.

    3. Add the tomato paste, tomato sauce, and 1 cup of the wine to the slow cooker. Tie the thyme, basil, parsley, and sage together using cooking twine. Add the herbs to the slow cooker. Cover and cook on Low for 7 to 8 hours or High for 4 to 5 hours.

    4. Discard the herbs. Using two forks, shred the pork in the pot, discarding any large pieces of fat. Stir to incorporate the pork. Season with salt to taste.

    5. Serve the ragu over pappardelle or polenta.


    Instant Pot

    1. Using the sauté function, heat the oil in a 6 to 8-quart Instant Pot. Once the oil is glistening, add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Add the tomato paste, tomato sauce, and 1 cup of the wine. Tie the thyme, basil, parsley, and sage together using cooking twine. Add the herbs to the instant pot. Add the pork and stir to incorporate.

    2. Lock the lid in place, making sure to close the vent valve, and cook on high pressure for 45 minutes. Allow the pressure to release naturally for 10 minutes, then use a quick release for any remaining pressure if needed.

    3. Discard the herbs. Using two forks, shred the pork in the pot, discarding any large pieces of fat. Stir to incorporate the pork, then using the sauté function, cook, stirring occasionally (to avoid burning), until the sauce thickens slightly, about 3 to 5 minutes. Season with salt to taste. Serve the ragu over pappardelle or polenta

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 587
    • Protein 42 g
    • Carbohydrates 17 g
    • Total Fat 33 g
    • Dietary Fiber 3 g
    • Cholesterol 123 mg
    • sodium 1001 mg
    • Total Sugars 8 g

    Braised Pork Ragu Pappardelle

    Questions & Reviews

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    • Jenn

      What a beautiful meal, I couldn't believe how delicious it was!

      Thanks Jenn, so happy you loved it!

    • Melissa

      Heaven. Definitely making this again for christmas eve dinner with the inlaws! Thank you!

      Thanks Melissa, what a wonderful thing to hear it's making your holiday menu! Thank you, we are so happy you enjoyed it.