Slow Braised Pork Ragu with Pappardelle
Prep time 30mins
Cook time 3hrs
Serves or Makes: 4-6

Recipe Card

Braised Ragu:


  • 3 tablespoons olive oil
  • 2 1/2 lbs boneless pork shoulder, trimmed of excess fat and cut into 6 large pieces
  • 3 large carrots, peeled and diced
  • 1 large onion, finely diced
  • 1 stalk of celery, finely diced
  • 8 garlic cloves, finely chopped or grated
  • 2 tablespoons Muir Glen Tomato Paste
  • 1 cup of dry white wine
  • 2 sprigs of fresh rosemary
  • 4 sage leaves
  • 12 sprigs of fresh thyme
  • 2 bay leaves
  • 1 (28 oz) can Muir Glen Fire Roasted Crushed Tomatoes
  • 2 cups of water or low-sodium chicken stock
  • Kosher Salt, to season
  • Ground Black Pepper, to season



  • 30 ounces dried pappardelle pasta or other pasta of choice, boiled
  • 1/2 cup heavy cream
  • 1/2 cup grated parmesan


  • Step 1

    Brown the pork shoulder add 2 tablespoon olive oil to a large dutch oven over medium-high heat.

  • Step 2

    Season pork shoulder with 2 teaspoons each kosher salt and ground black pepper. Once the oil in the pot shimmers, carefully add in the seasoned pork. Cook for 4-5 minutes per side, until nicely browned. Transfer the browned pork onto a plate.

  • Step 3

    Reduce heat to medium. Add in onions, carrots, and celery. Season with salt and pepper. Stir for 10-15 minutes until deeply browned. Stir in tomato paste.

  • Step 4

    Increase heat to medium-high heat and pour in 1 cup dry white wine.

  • Step 5

    Tie the herbs together using kitchen twine (or finely chop if you do not have twine), then add to the pot with the bay leaves. Add the crushed tomatoes, chicken broth, & browned pork shoulder from Step 1. Stir to combine. Bring the mixture to a boil. Reduce heat to a low. Cover and simmer, stirring occasionally, for 2 ½ – 3 hours, or until the pork is fall-apart tender.

  • Step 6

    Transfer the pork to cutting board. Shred the pork into bite-sized pieces.

  • Step 7

    Bring a large pot of salted water to a boil. Add the pappardelle and cook, stirring occasionally, until the pasta is cooked to al dente according to package directions.

  • Step 8

    Meanwhile, as the pasta boils, bring the braised pork ragu up to a simmer. Stir in the heavy cream and parmesan cheese. Continue to simmer over low heat.

  • Step 9

    Add the cooked pappardelle pasta to the pot with the braised pork ragu sauce, tossing to coat. Enjoy!