Slow-Cooked Pork Ragu with Pappardelle

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pork shoulder slow-braised in tomato sauce and herbs, served over wide pappardelle pasta for a comforting Italian dinner. This italian-inspired pork ready in about 200 minutes pairs cut into 2-inch chunks pork shoulder, olive oil, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 180 min Serves 6 Italian cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large heavy pot over medium-high heat. Add 2 lbs pork shoulder chunks and brown on all sides, about 5 minutes. Remove and set aside.
  2. Step 2: Add 1 large diced yellow onion, 1 diced carrot, and 2 diced celery stalks to the pot; sauté for 5-6 minutes until softened. Stir in 4 minced garlic cloves and cook 1 minute until fragrant.
  3. Step 3: Pour in 1/2 cup dry red wine and scrape the bottom of the pot to loosen browned bits. Add 28 oz canned crushed tomatoes, browned pork, 1 sprig fresh rosemary, 3 sprigs fresh thyme, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, cover, and reduce heat to low. Cook gently for 2.5 to 3 hours until pork is tender and sauce thickens.
  4. Step 4: Cook 12 oz pappardelle pasta in boiling salted water for 8-10 minutes until al dente. Drain and reserve 1/2 cup pasta water.
  5. Step 5: Remove rosemary and thyme sprigs from the ragu. Toss pasta with the pork ragu, adding reserved pasta water as needed to loosen the sauce. Serve sprinkled with 1/2 cup grated Parmesan cheese for a rich, hearty Italian meal.

Frequently asked questions

How long does Slow-Cooked Pork Ragu with Pappardelle take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Pork Ragu with Pappardelle?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Pork Ragu with Pappardelle?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Pork Ragu with Pappardelle for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Pork Ragu with Pappardelle?

Italian pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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