Slow-Simmered Pork Ragu with Pappardelle

Slow-Simmered Pork Ragu with Pappardelle ingredients

• 2.5 lbs Boneless pork shoulder
• 1.5 tsp Kosher salt
• 0.5 tsp Black pepper
• 3 tbsp Olive oil
• 4 oz Pancetta, diced
• 1 large Yellow onion, diced
• 2 medium Carrots, peeled and diced
• 2 medium Celery stalks, diced
• 4 cloves Garlic, minced
• 2 tbsp Tomato paste
• 1 cup Dry red wine (e.g., Chianti, Cabernet Sauvignon)
• 28 oz can Crushed tomatoes
• 2 cups Chicken broth
• 1 Bay leaf
• 2 Fresh rosemary sprigs
• 1 lb Pappardelle pasta
• 0.5 cup Freshly grated Parmesan cheese

How to make Slow-Simmered Pork Ragu with Pappardelle

1. Pat the 2.5 lbs boneless pork shoulder dry with paper towels and cut it into 2-inch chunks. Season generously all over with 1.5 tsp kosher salt and 0.5 tsp black pepper.
2. Heat 2 tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seasoned pork in batches, searing until deeply browned on all sides, about 4-6 minutes per batch. Remove pork and set aside.
3. Reduce heat to medium, add the remaining 1 tbsp olive oil and the 4 oz diced pancetta to the pot. Cook until crispy, about 5-7 minutes. Remove pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
4. Add the 1 large diced yellow onion, 2 medium diced carrots, and 2 medium diced celery stalks to the pot. Sauté, stirring occasionally, until vegetables are softened and translucent, about 8-10 minutes.
5. Stir in the 4 minced garlic cloves and 2 tbsp tomato paste. Cook for 2-3 minutes, stirring constantly, until the tomato paste darkens slightly and becomes fragrant.
6. Pour in 1 cup dry red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Bring to a simmer and cook for 5 minutes until the wine has reduced by half.
7. Return the browned pork to the pot. Add the 28 oz can crushed tomatoes, 2 cups chicken broth, 1 bay leaf, and 2 fresh rosemary sprigs. Bring the mixture to a gentle simmer.
8. Reduce the heat to low, cover the pot, and simmer for at least 2.5 to 3 hours, or until the pork is fork-tender and easily shreds. Stir occasionally to prevent sticking.
9. Remove the bay leaf and rosemary sprigs. Using two forks, shred the pork directly in the pot, breaking it into smaller pieces. Stir in the reserved crispy pancetta and check seasoning, adding more salt or pepper if needed.
10. Cook 1 lb pappardelle pasta according to package directions in a separate pot of heavily salted water until al dente. Drain the pasta, reserving about 1/2 cup of pasta water.
11. Add the drained pappardelle directly to the ragu, tossing gently to combine. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
12. Serve the ragu immediately, garnished with freshly grated 1/2 cup Parmesan cheese.

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