Pork Ragu With Pappardelle Recipe

To create a delicious pork ragu with pappardelle, you’ll start by browning a bone-in pork shoulder in a Dutch oven. Next, sauté onions, carrots, and garlic before deglazing with red wine. Add San Marzano tomatoes and let the mixture simmer slowly until the pork is tender and easily shreds. The key to a perfect ragu lies in allowing ample time for flavors to meld. Serve this rich, meaty sauce over wide pappardelle noodles for an authentic Italian experience. You can customize your ragu with variations like adding heat, herbs, or mushrooms. Mastering this classic dish opens up a world of culinary possibilities.

The Perfect Pork Ragu Recipe

A classic Italian comfort food, pork ragu is a rich, hearty sauce that pairs beautifully with pasta. This slow-cooked dish combines tender, succulent pork with a robust tomato-based sauce, creating a depth of flavor that’s simply irresistible. Originating from Bologna, this traditional recipe has been perfected over generations, offering a taste of authentic Italian cuisine in every bite. The long, slow cooking process allows the flavors to meld beautifully, resulting in a sauce that’s both comforting and luxurious.

Ingredients

• 2 lbs bone-in pork shoulder, excess fat trimmed
• 8-12 ounces of pappardelle pasta (dried or fresh)
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 carrots, finely diced
• 3 cloves garlic, minced
• 1 cup full-bodied red wine
• 2 28-oz cans San Marzano tomatoes
• 2 sprigs fresh thyme
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• 1 tbsp balsamic vinegar (optional)
• 1 tsp unsweetened cocoa powder (optional)

Instructions

1. Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat.
2. Season the pork shoulder with salt and pepper, then brown on all sides until golden, about 8-10 minutes. Remove and set aside.
3. Reduce heat to medium and add onions, carrots, and garlic to the pot. Sauté until softened, about 5-7 minutes.
4. Pour in the red wine, scraping up any browned bits from the bottom of the pot.
5. Add the San Marzano tomatoes, crushing them by hand as you add them to the pot.
6. Return the pork to the pot and add thyme and bay leaves.
7. Bring to a simmer, then reduce heat to low. Cover and cook for 3-4 hours, stirring occasionally, until the pork is tender and easily falls apart.
8. Remove the pork from the sauce and shred using two forks.
9. Return the shredded pork to the sauce and simmer for an additional 30 minutes.
10. If using, stir in balsamic vinegar and cocoa powder. Adjust seasoning with salt and pepper to taste.
11. Serve over your favorite pasta.

Top Tips

1. Choose a bone-in pork shoulder for extra flavor and richness.
2. Don’t rush the browning process – it’s crucial for developing deep flavor.
3. Use San Marzano tomatoes for the best taste and texture in your sauce.
4. Allow plenty of time for slow cooking to ensure the pork becomes tender and the flavors meld.
5. Skim off excess fat from the surface of the sauce before serving for a cleaner flavor.
6. Let the ragu rest for 15-20 minutes before serving to allow flavors to settle and intensify.

Variations

1. Spicy Pork Ragu: Add red pepper flakes or diced fresh chili for a kick of heat.
2. Herbaceous Pork Ragu: Incorporate fresh rosemary and sage for an aromatic twist.
3. Creamy Pork Ragu: Stir in a splash of heavy cream before serving for added richness.
4. Mushroom Pork Ragu: Add sautéed porcini or mixed wild mushrooms for an earthy flavor.
5. Fennel Pork Ragu: Include sliced fennel with the other vegetables for a subtle anise flavor.
6. Pork and Pancetta Ragu: Add diced pancetta when browning the pork for extra depth.

Nutritional Guide

Nutrient	Amount per Serving
Servings	8
Calories	350
Fat	18g
Carbohydrates	15g
Protein	28g

This pork ragu is a protein-rich dish, thanks to the pork shoulder. It’s also a good source of lycopene from the tomatoes, which is an antioxidant linked to various health benefits. While the dish is relatively high in fat, much of it comes from the olive oil and pork, which provide healthy monounsaturated fats. To make it more balanced, serve with whole grain pasta and a side of vegetables.

Frequently Asked Questions

Can I Substitute Pappardelle With Another Type of Pasta?

You can substitute pappardelle with various pasta alternatives. Consider wide, flat noodles like tagliatelle or fettuccine. Adjust cooking methods accordingly, as thinner pasta may require less time. For innovation, try unconventional options like zucchini noodles or spaghetti squash.

How Long Can I Store Leftover Pork Ragu in the Refrigerator?

You’ll want to guarantee appropriate storage for your leftover ragu. When refrigerated in an airtight container, it’ll maintain peak quality for 3-4 days. For extended refrigerator shelf life, consider vacuum sealing or portioning for quick reheating.

Is It Possible to Make This Dish in a Slow Cooker?

Yes, you can adapt this dish for a slow cooker. Use slow cooker variations to enhance flavor development. Sear the meat first, then cook on low for 6-8 hours. Adjust liquid levels and seasoning accordingly for best results.

What Wine Pairs Well With Pork Ragu and Pappardelle?

You’ll find robust reds pair best with this dish. Consider a Chianti Classico or Sangiovese for their acidity and tannins. Alternatively, try a Barbera or Zinfandel. These wines complement the rich flavors and enhance the overall experience.

Can I Freeze Pork Ragu for Later Use?

You can freeze pork ragu for best storage. Use airtight containers or vacuum-sealed bags to prevent freezer burn. For reheating, thaw overnight in the refrigerator and gently warm on the stovetop, stirring occasionally to maintain flavor integrity.

Before You Go

You’ve mastered the art of pork ragu with pappardelle. This classic Italian dish showcases tender, slow-cooked pork in a rich tomato sauce, paired perfectly with wide ribbon pasta. You’ve balanced flavors, achieved ideal texture, and created a restaurant-quality meal at home. Remember to let the ragu simmer sufficiently, allowing flavors to meld. Serve immediately with freshly grated Parmesan and a robust red wine for an authentic dining experience.