Braised Pork Ragu
Tender pork slowly braises in a rich tomato and herb sauce.Garlic, onion, carrots, and celery build a flavorful aromatic base.Red wine adds depth and complexity to the sauce.Slow cooking allows the pork to become tender enough to shred easily.The finished ragu pairs beautifully with hearty pasta varieties.Parmesan and fresh herbs provide the perfect finishing touch.
Ingredients
For the Pork Ragu
- 2½ pounds pork shoulder or pork butt, cut into large chunks
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 celery stalks, finely diced
- 5 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 can (28 ounces) crushed tomatoes
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes, optional
- ½ teaspoon freshly ground black pepper
For Serving
- 1 pound pappardelle, tagliatelle, rigatoni, or other hearty pasta
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Extra-virgin olive oil, optional
Instructions
Prepare the Pork
- Pat the pork pieces dry with paper towels. Season generously with salt and freshly ground black pepper.Cut the pork into large chunks rather than small pieces. Larger pieces remain moist during the long braising process and are easy to shred afterward.
Brown the Pork
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.Add the pork in batches, making sure not to overcrowd the pot. Brown each piece on several sides until deeply golden.Transfer the browned pork to a plate and set aside.
Cook the Aromatics
- Reduce the heat to medium. Add the chopped onion, carrots, and celery to the same pot.Cook for approximately 6–8 minutes, stirring occasionally, until the vegetables soften and begin to develop color.Add the minced garlic and cook for another 30–60 seconds.
Add the Tomato Paste
- Stir in the tomato paste and cook for approximately 1–2 minutes.Cooking the tomato paste briefly helps deepen its flavor and gives the sauce a richer color.
Deglaze with Wine
- Pour in the red wine and use a wooden spoon to scrape up the browned bits from the bottom of the pot.Allow the wine to simmer for approximately 3–5 minutes, giving it time to reduce slightly.
Build the Sauce
- Add the crushed tomatoes and chicken broth.Stir in the oregano, thyme, red pepper flakes, bay leaves, remaining salt, and black pepper.Return the browned pork and any accumulated juices to the pot.
Shred the Pork
- Carefully remove the pork from the sauce and place it on a large plate or cutting board.Discard the bay leaves.Use two forks to shred the pork into bite-sized pieces. Remove any large pieces of excess fat or connective tissue.Return the shredded pork to the sauce.
Cook the Pasta
- Bring a large pot of salted water to a boil.Cook the pasta according to the package directions until al dente.Reserve approximately 1 cup of pasta water before draining.
Combine and Serve
- Add the cooked pasta to the pork ragu and toss gently.Add a splash of reserved pasta water if the sauce needs loosening. Continue tossing until the pasta is thoroughly coated.Serve immediately with freshly grated Parmesan, chopped parsley, and fresh basil if desired.
Notes
- Pork shoulder: Pork shoulder is ideal because its fat and connective tissue become tender during long cooking.
- Wine: Dry red wine works best. For a non-alcoholic version, replace it with additional broth.
- Pasta: Wide pasta such as pappardelle works particularly well because it holds the thick ragu.
- Tomatoes: Use good-quality crushed tomatoes for the best flavor.
- Braising: Keep the sauce at a gentle simmer rather than a rapid boil.
- Fat: Skim excess fat from the surface before serving if desired.
- Pasta water: The starchy water can help the sauce cling beautifully to the pasta.
- Leftovers: The ragu often tastes even better the next day as the flavors continue to develop.