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

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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

Cut matters: Pork shoulder gives the best texture and richness.
Low and slow: Keep the simmer gentle to avoid drying the meat.
Make ahead: Flavor improves overnight—perfect for meal prep or entertaining.
Pasta water magic: A splash helps emulsify the sauce and cling to noodles.

Variations

White Pork Ragù: Skip tomatoes and use white wine, broth, and a splash of cream.
Spicy Version: Add red pepper flakes or Calabrian chiles.
Slow Cooker: After browning, cook on LOW for 7–8 hours.
Wine Swap: Use Chianti or Barbera for classic Italian depth.
Gluten-Free: Serve over gluten-free pappardelle or creamy polenta.

Author: Emma
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