Few dishes capture the heart of Italian comfort food quite like pork ragù with pappardelle. This slow-simmered classic features tender pork shoulder braised in a rich tomato and red wine sauce, then tossed with wide ribbons of pasta that soak up every bit of flavor. It’s the kind of cozy, satisfying meal that feels special enough for guests but comforting enough for a quiet night at home.
Pappardelle is the perfect partner for a hearty ragù. Its broad, silky strands cling beautifully to the thick, meaty sauce, ensuring each bite is rich and balanced. As the pork cooks low and slow, it breaks down into melt-in-your-mouth pieces, creating a luxurious texture that simply can’t be rushed.
What makes this pork ragù recipe especially appealing is its depth of flavor built from simple, classic ingredients. Aromatic vegetables, tomato paste, herbs, and red wine work together to create a sauce that’s bold, savory, and layered. The long simmer allows everything to come together into a dish that tastes like it’s been cooking all day—because it has.
Whether you’re planning a Sunday dinner, a date-night meal, or a make-ahead pasta dish for the week, pork ragù with pappardelle delivers every time. Serve it with freshly grated Parmesan and a simple green salad for a restaurant-quality pasta dinner that’s guaranteed to impress.
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Pork Ragù with Pappardelle
This rich, slow-simmered pork ragù is deeply savory, silky, and comforting—exactly what wide ribbons of pappardelle were made for. Tender pork melts into a tomato-wine sauce with herbs and aromatics, delivering restaurant-quality flavor at home.
- Total Time: 2 hours 20 minutes
- Yield: 4–6 servings 1x
Ingredients
2 lb pork shoulder or pork butt, cut into large chunks
2 tbsp olive oil
1 large onion, finely diced
2 carrots, finely diced
2 celery stalks, finely diced
4 cloves garlic, minced
2 tbsp tomato paste
1 cup dry red wine
1 (28-oz) can crushed tomatoes
1 cup chicken or beef broth
2 sprigs fresh rosemary or thyme
2 bay leaves
Salt and freshly ground black pepper, to taste
1 lb pappardelle pasta
Freshly grated Parmesan cheese, for serving
Instructions
Brown the Pork: Season pork generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear pork on all sides until deeply browned. Remove and set aside.
Build the Base: Lower heat to medium. Add onion, carrot, and celery; cook 6–8 minutes until soft. Stir in garlic and tomato paste; cook 1 minute.
Deglaze: Pour in red wine, scraping up browned bits. Simmer 2–3 minutes until slightly reduced.
Simmer: Return pork to the pot. Add crushed tomatoes, broth, herbs, and bay leaves. Bring to a gentle simmer, cover, and cook on low for 1½–2 hours until pork is fork-tender.
Shred & Finish: Remove pork, shred with forks, and return to the sauce. Simmer uncovered 10–15 minutes to thicken. Adjust seasoning.
Cook Pasta: Boil pappardelle in salted water until al dente. Reserve ½ cup pasta water, then drain.
Combine: Toss pasta with ragù, adding reserved pasta water as needed. Serve hot with Parmesan.
Notes
Cooking Tips
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Cut matters: Pork shoulder gives the best texture and richness.
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Low and slow: Keep the simmer gentle to avoid drying the meat.
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Make ahead: Flavor improves overnight—perfect for meal prep or entertaining.
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Pasta water magic: A splash helps emulsify the sauce and cling to noodles.
Variations
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White Pork Ragù: Skip tomatoes and use white wine, broth, and a splash of cream.
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Spicy Version: Add red pepper flakes or Calabrian chiles.
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Slow Cooker: After browning, cook on LOW for 7–8 hours.
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Wine Swap: Use Chianti or Barbera for classic Italian depth.
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Gluten-Free: Serve over gluten-free pappardelle or creamy polenta.
- Prep Time: 20 minutes
- Cook Time: 2 hours
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sodium: 620mg
- Fat: 26g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 38g
