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Simple Recipes for Every Day

Braised Pork Ragu Pappardelle

homemade braised pork ragu served over cooked pappardelle noodles
  • Serves:  8
  • Prep Time:  15 min
  • Cook Time:  3 hrs 35 min

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.
  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.
  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.
  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.
  5. Serve the ragu over Pappardelle or Polenta.

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