Braised Pork Ragu Over Papardelle

Braised Pork Ragu takes some time to make, but is absolutely worth the effort. Serve over papardelle for a very special meal.

This sauce is so delicious. It cooks low and slow and makes your house smell amazing. I love it served over paardelle, but you could also use tagliatelle. In my opinion, it is best served over some type of wide noodle. It would make a great holiday treat and this makes a lot of sauce, so you could feed a crowd! It also freezes very well.

Here’s what you need:

• 3 T olive oil
• 2-2 1/2 lbs boneless pork shoulder, cut into six large pieces
• 3 large carrots, peeled and diced
• 1 large onion, peeled and diced
• 8 cloves garlic, chopped
• 1 stalk celery, finely diced
• 2 T tomato paste
• 1 c dry white wine (I recommend chardonnay)
• 2 sprigs fresh rosemary, a few sprigs fresh thyme, a few sprigs sage tied together with kitchen twine
• 2 bay leaves
• 1 28 oz can crushed tomatoes
• 2 c chicken broth
• 1/2 c heavy cream
• 1/2 c grated parmesan

Heat 2 T olive oil in a large dutch oven or deep pot on medium high heat. Pat the pieces of pork dry and rub a generous amount of salt and pepper on them. Cook them 4-5 minutes on each side until nicely browned. Remove to a plate and set aside.

Reduce heat to medium. Add remaining T of olive oil to the pan and cook the carrots, onions and celery with 1/2 t salt and 1/2 t pepper and cook for 10-15 minutes. They will be tender and very browned.

Add the garlic and cook 1-2 minutes. Add the tomato paste and stir to coat everything. Cook another 2-3 minutes.

Pour in the wine and deglaze the pan, scraping bits off the bottom of the pan. Cook 4-5 minutes or until wine is almost completely absorbed.

Add the herbs, tomatoes, bay leaves, and broth. Bring to a boil, then reduce to low. Cover and simmer for 2-3 hours or until the pork is fall apart tender.

Remove the herbs and bay leaves. Take the pork out and shred. Return pork to the sauce.

Cook the pasta, drain and add to the pan with the sauce. Add the heavy cream and cheese and stir and cook for 1-2 minutes, fully coating the pasta.

Top with some freshly chopped parsley if you want. Get ready. This is so delicious.

Print Recipe

Braised Pork Ragu Over Papardelle

(1 votes, average: 5.00 out of 5)

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Ingredients

• 3 T olive oil
• 2-2 1/2 lbs boneless pork shoulder, cut into six large pieces
• 3 large carrots, peeled and diced
• 1 large onion, peeled and diced
• 8 cloves garlic, chopped
• 1 stalk celery, finely diced
• 2 T tomato paste
• 1 c dry white wine (I recommend chardonnay)
• 2 sprigs fresh rosemary, a few sprigs fresh thyme, a few sprigs sage tied together with kitchen twine
• 2 bay leaves
• 1 28 oz can crushed tomatoes
• 2 c chicken broth
• 1/2 c heavy cream
• 1/2 c grated parmesan

Instructions

1

Heat 2 T olive oil in a large dutch oven or deep pan on medium high heat.

2

Pat the pork dry and rub a generous amount of salt and pepper on each one.

3

Cook the pork for 4-5 minutes on each side or until nicely browned.

4

Remove from the pan and set aside.

5

Add another T of olive oil and add carrots, celery and onion with 1/2 t salt and 1/2 t pepper.

6

Cook for 10-15 minutes. The mixture will be very tender and browned.

7

Add the garlic and cook 1-2 minutes.

8

Add the tomato paste and stir until throughly incorporated.

9

Cook another 2-3 minutes.

10

Pour the wine into the pan and deglaze by scraping any bits off the bottom of the pan.

11

Cook for 4-5 minutes until the wine is almost completely absorbed.

12

Add the tied together herbs, bay leaves, tomatoes and broth.

13

Bring to a boil, then reduce heat to low, cover and simmer for 2 1/2 - 3 hours.

14

Cook pasta and drain.

15

Add pasta, cream and cheese to the sauce.

16

Cook another 1-2 minutes, stirring to thoroughly mix everything together.