Description
A rustic braised pork ragu served over wide pappardelle ribbons, creating a comforting, savory dish that feels like home and host.
Ingredients
Scale
- 1 pound pork shoulder, cubed
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup dry white wine
- 1 cup beef or pork stock
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 pound pappardelle
Instructions
- Heat olive oil over medium‑high heat; brown pork cubes all sides.
- Add diced onion, carrot, celery; cook until slightly caramelized.
- Stir in minced garlic and deglaze with white wine.
- Return pork to pot; add stock, crushed tomatoes, tomato paste, oregano, thyme, bay leaf, salt, and pepper; bring to simmer.
- Cover and simmer low for 1½‑2 hours, or until pork is tender and sauce thickens.
- Cook pappardelle al dente; toss with sauce and add reserved pasta water if needed.
- Serve topped with fresh parsley and grated Parmesan.
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Category: Dinner
- Method: Slow braising, simmering, sauté
- Cuisine: Italian