Braised Pork Ragu Pappardelle

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Slow-braised pork shoulder in a tomato and red wine sauce, tossed with wide pappardelle pasta for classic Italian comfort food.

 

Restaurant-Quality Pork Ragu

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.

More Pork & Pasta Favorites

• Italian Sausage Spaghetti
• Creamy Sausage Tortellini Soup
• Italian Sausage Pasta with Spinach, Tomatoes, and Mushrooms
• Creamy Sausage Rigatoni
• Creamy Italian Gnocchi with Sausage, Spinach, and Mushrooms

How to Make Pork Ragu Pappardelle (Step-by-Step)

Brown the Pork: Preheat the oven to 325°F. In a large Dutch oven over high heat, warm the olive oil while seasoning the pork generously with salt and pepper. Brown the pork in batches for about 7 minutes per batch, avoiding overcrowding, then transfer to a plate.

Make the Soffritto: Lower the heat to medium and sauté the onions, carrots, and celery in the rendered fat until the onions are translucent, about 5 minutes. Add the garlic, thyme, rosemary, and sage, cooking until fragrant, then stir in the tomato paste and cook until darkened.

Deglaze with Wine: Increase the heat, deglaze with red wine, and cook for 5 minutes before adding crushed tomatoes and chicken stock.

Braise the Pork: Return the pork and juices to the pot, cover, and braise in the oven for 3 to 3 ½ hours, or until the pork shreds easily.

Cook the Pasta: About 15 minutes before the pork is done, cook the pasta according to package directions, reserving 1-2 cups of pasta water.

Shred the Pork: When the pork is finished, transfer it to a plate and shred to your preferred texture.

Make the sauce: Stir heavy cream and pasta water (½ cup at a time) into the sauce until it reaches your desired consistency, then return the shredded pork to the pot. Season if needed.

Toss pasta with the ragu until coated, then serve immediately with grated Parmesan and thyme leaves, if desired

Alternative Cooking Methods for Pork Ragu

1. Stovetop Method - Follow the recipe through the deglazing step. Reduce heat to a gentle simmer, cover partially with a lid, and cook for 2½-3 hours, stirring occasionally and adding a splash of water or stock if the sauce reduces too much. Shred pork, add cream and pasta water, then toss with pasta as usual.
2. Slow Cooker Method - Sear the pork to brown it in a skillet on the stovetop as in the original recipe, then transfer to the slow cooker. Sauté the soffritto (onion, carrot, celery) with garlic and herbs in the same pan, add tomato paste, deglaze with wine, and pour into the slow cooker. Cook low and slow: Add crushed tomatoes, chicken stock, and pork. Cover and cook on LOW for 8-9 hours or HIGH for 5-6 hours until the pork shreds easily. Stir in heavy cream and pasta water before tossing with pasta.
3. Instant Pot / Pressure Cooker Method - Use the Sauté setting to brown the pork and cook the soffritto, garlic, herbs, and tomato paste. Deglaze with wine. Add crushed tomatoes, chicken stock, and pork. Lock the lid and cook on HIGH pressure for 60 minutes with a natural release (about 15 minutes). Shred the pork, stir in cream and pasta water, and combine with pasta.