• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Happily From Scratch
  • All Recipes
  • Meal Type
    • Appetizers
    • Breakfast
    • Dinner
    • Lunch
    • Pasta
    • Salads
    • Sides
    • Snacks
    • Soups and Stews
  • Diet
    • Dairy Free
    • Gluten Free
    • Vegan
    • Vegetarian
    • Whole30
  • Ingredient
    • Beef
    • Chicken
    • Lamb
    • Seafood
    • Turkey
  • Quick and easy
  • About
    • Contact
menu icon
go to homepage
search icon
Homepage link
  • All Recipes
  • Meal Type
    • Appetizers
    • Breakfast
    • Dinner
    • Lunch
    • Pasta
    • Salads
    • Sides
    • Snacks
    • Soups and Stews
  • Diet
    • Dairy Free
    • Gluten Free
    • Vegan
    • Vegetarian
    • Whole30
  • Ingredient
    • Beef
    • Chicken
    • Lamb
    • Seafood
    • Turkey
  • Quick and easy
  • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Dinner » Pappardelle with Pork Ragu

    Pappardelle with Pork Ragu

    Published: Jan 20, 2017 · Modified: Mar 19, 2022 by Erica Julson · This post may contain affiliate links · 8 Comments

    • Share
    • Yummly
    Recipe Print

    Pappardelle with Pork Ragu

    Guys, in case you haven't heard, over 40% of California is finally out of the drought! Yahoo!

    True, I live in Southern California precisely because it's 75 and sunny pretty much all year, but I'll admit I've been sort of digging the rain this month.

    Lots of rain means evenings with the fireplace on, the smell of smoke wafting through the neighborhood, with a pop of coolness from the fresh rain.

    It also means extra snuggles and movie nights, baking cookies, and simmering or braising delicious soups and stews for hours on end, decadent flavors filling the apartment and feeling like home.

    Pappardelle with Pork Ragu Sprinkled with Maldon Sea Salt

    If you're like me, huddled up indoors on the weekend, chillaxing (and maybe Netflixing?), you should make this ragu.

    Yep, I'm just putting it out there.

    Making this ragu will make your whole weekend awesome.

    Plus, it makes such a huge batch that it's the perfect excuse for a dinner party.

    Pappardelle with Slow Cooked Pork Ragu

    Pork ragu starts with a whole pork shoulder, but it braises for hours and hours until the meat just falls apart into tender shreds.

    It's one of those meals you crave. The umami flavor of the sauce is off the charts, but well balanced with the acid from the red wine and sweetness of the tomatoes, carrots, and onion.

    It cooks down into a thick ragu that's able to stand up to the hearty pappardelle pasta. No wimpy thin sauces here, this bad boy thickly coats every noodle and guarantees tons of flavor in every bite.

    The real secret to take this from great to mind-blowing, is the finishing touches. Get yourself some high quality extra virgin olive oil, some flaky Maldon sea salt, freshly grated Parmesan and Romano cheeses, and fresh basil. Decorate each bowl before serving, and get ready to have your mind blown.

    P.S. Got extras?

    This ragu freezes excellently. Simply place batches in freezer safe tupperware or ziplocks, making sure that all extra air is removed to prevent freezer burn. Store in the freezer for up to 3 months, removing 1 batch at a time as needed for easy weeknight dinners. You can toss it with any shape of pasta, and is even excellent served over polenta!

    Pappardelle with Pork Ragu - Perfect for a Party!

    Recipe

    Pappardelle with Pork Ragu

    5 from 1 vote
    Print
    Prep25 minutes mins
    Cook4 hours hrs 30 minutes mins
    Total4 hours hrs 55 minutes mins
    Servings: 12
    (Toggle ON to prevent your screen from going dark)

    Ingredients 

    • 5 lbs bone-in pork shoulder, cut into 3x3 inch pieces, bone and excess fat discarded
    • 2 tablespoons olive oil
    • Generous sprinkles of kosher salt and ground black pepper
    • 2 large yellow onions, finely diced
    • 2 extra large carrots, finely diced
    • 3 stalks of celery, finely diced
    • ½ lb pancetta, diced
    • 1 head of garlic, minced
    • ¼ cup tomato paste
    • 2 cups dry red wine, plus ¼ cup reserved for end of cooking
    • 2 28- oz cans whole san marzano tomatoes
    • 6 sprigs of fresh thyme
    • 2 sprigs of fresh oregano
    • 2 dried bay leaves
    • 1 quart beef stock
    • 1-2 tablespoons balsamic vinegar
    • 2 lbs dried or fresh pappardelle pasta
    • Blend of freshly grated parmesan and romano cheese, for serving (optional)
    • Maldon sea salt, for serving (optional)
    • Drizzle of extra virgin olive oil, for serving (optional)
    • Minced fresh basil, for serving (optional)

    Instructions

    • Add the 2 tablespoons olive oil to a large enameled cast iron dutch oven and warm over high heat. While the oil heats, season the pork well on all sides with kosher salt and ground black pepper. When the oil is shimmering, add half the pork to the dutch oven and brown on all sides, about 10 minutes. Remove the first batch of browned pork and set aside on a plate, and repeat with the second batch. Keep the pork set aside for later.
    • Reduce the heat to medium and add the onion, carrots, celery, and pancetta to the same dutch oven. Cook, stirring occasionally, until the pancetta is crispy and the vegetables have a nice golden brown color to them. Don't skimp on this step, since it is the base of the flavor of the dish. You want some dark bits on the bottom of the pan that you'll stir up later when you add liquid.
    • Meanwhile, preheat the oven to 300 degrees Fahrenheit.
    • Next, add the garlic and tomato paste to the dutch oven and cook for about 1-2 minutes, until the garlic is fragrant. Pour in the red wine and cook for about 10-15 minutes, or until the wine is mostly evaporated.
    • Add the 2 cans of tomatoes, including the sauce in the cans. Use a spatula to break up the tomatoes in the pot. Add the fresh thyme, oregano, bay leaves, and 2 cups of beef stock. Use tongs to nestle the pork pieces back into the dutch oven so they are fully submerged in the liquid, adding any accumulated juices to the dutch oven as well. Increase the heat to high and bring everything to a simmer.
    • Remove from the heat, partially cover the dutch oven with the lid, and place in the oven. Let braise for about 3 hours, until the pork is fall apart tender.
    • About 30 minutes before you're ready to eat, start cooking the pasta. You'll probably have to cook it in 2 batches unless you have a ginormous pot available. To cook it, bring a large pot of salted water to a boil and cook the pasta according to package directions (time will vary, depending on whether you bought fresh or dried pasta). When the first batch is done, drain the noodles and toss with a little bit of extra virgin olive oil to prevent the noodles from sticking together while the 2nd batch cooks. When the second batch is done, drain, toss with a little bit of olive oil, and add to the first batch.
    • When the ragu is done braising, remove the dutch oven from the oven and set on the stove. Use a spoon and/or a pair of forks to shred all of the pork pieces into fine shreds and stir the sauce until evenly combined. Stir in a splash of balsamic vinegar, 1-2 tablespoons total, and another ½ cup of red wine. If the ragu is a little too thick, add more beef broth to thin to the consistency you desire (although this should be a thick sauce that will stand up to the thick pappardelle noodles and coat them well).
    • When ready to serve, add noodles to your bowl, top with a generous amount of ragu, drizzle with high quality extra virgin olive oil, sprinkle with flaky maldon sea salt, and top with parmesan/romano cheese and a bit of fresh basil. Enjoy!
    Tried this recipe?Mention or tag @happilyfromscratch !
    Don't miss the goodies I share ONLY with my subscribers!

    Sign up to get recipes, wellness tips, and exclusive offers sent directly to your inbox each week.

    « Homemade Tortilla Chips
    Easy Herbed Chicken and Rice »

    Reader Interactions

    Comments

      5 from 1 vote (1 rating without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. P Contini

      February 08, 2017 at 8:49 pm

      Found your directions confusing as you reference pan, Dutch oven and pot. Anyone else?

      Reply
      • Erica Julson

        February 14, 2017 at 12:03 pm

        Thanks for the feedback, I'll tighten up my language in the post. There's only one heavy, lidded pot involved. I chose a Dutch oven 🙂

        Reply
    2. EA The Spicy RD

      January 24, 2017 at 9:43 pm

      This looks amazing! Perfect for the (much needed) rainy weather we've been having . My husband and I had a date night this weekend and ate the yummiest pork rage over polenta-if you ever make it down to Del Mar, you should try it at Davante Enoteca 🙂

      Reply
    3. Katie

      January 24, 2017 at 11:25 am

      yay for rain!! and this looks AMAZING!!

      Reply
    4. Kara @ Byte Sized Nutrition

      January 24, 2017 at 7:52 am

      This looks like such a hearty, comforting meal. Perfect for rainy (or snowy) days! YUM.

      Reply
    5. Ginger

      January 24, 2017 at 7:37 am

      That pasta looks amazing! Perfect recipe for winter -

      Reply
    6. Denise Barratt

      January 23, 2017 at 5:11 pm

      This pasta looks so great & a wonderful comfort food!

      Reply
    7. maggie

      January 23, 2017 at 4:13 pm

      This recipe looks delish! and I didn't realize you were in southern California. I second that yahoo! on the recent rains (I'm in LA!).

      Reply

    Primary Sidebar

    Erica Julson Profile Picture

    Hi, I'm Erica! Food & wellness lover, cooking enthusiast, and registered dietitian nutritionist. 

    My mission is to help you reclaim the joy of cooking at home by providing you with jaw-droppingly delicious recipes you'll want to make again and again.

    More about me →

    Popular

    • Tomato, Zucchini, and Squash Gratin
      Tomato, Zucchini, and Summer Squash Gratin
    • Pasta with Sausage and Fennel Fronds
    • Pappardelle with Brown Butter Sage Sauce
    • Farro Salad with Butternut Squash

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright 2025 The Unconventional RD LLC

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.