Slow-Simmered Pork Ragu with Handmade Pappardelle

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A traditionally Italian ragù that simmers for hours to develop deep umami, paired with wide ribbons of fresh pasta made from scratch for the perfect authentic experience. This italian-inspired pasta ready in about 185 minutes pairs finely diced pork shoulder, medium, finely diced onion, medium, finely diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 4, 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.

Ingredients

• 1 lb, finely diced pork shoulder
• 1 medium, finely diced onion
• 1 medium, finely diced carrot
• 1 stalk, finely diced celery
• 2 tbsp tomato paste
• 1/2 cup red wine
• 2 cups beef broth
• 1/4 cup whole milk
• 1 tbsp all-purpose flour
• 2 cups pasta flour
• 1 large egg
• 2 tbsp extra virgin olive oil
• 1/4 cup, chopped fresh basil

Instructions

1. Step 1: In a large Dutch oven, heat 2 tbsp extra virgin olive oil over medium-high heat. Add 1 lb diced pork shoulder and cook until deeply browned on all sides, about 8 minutes, then remove and set aside.
2. Step 2: In the same pot, add 1 diced onion, 1 diced carrot, and 1 diced celery stalk. Sauté for 5 minutes until softened, then add 2 tbsp tomato paste and cook for 2 more minutes until it darkens slightly.
3. Step 3: Return pork to the pot, add 1/2 cup red wine, and simmer until wine evaporates, about 3 minutes. Stir in 2 cups beef broth and 1/4 cup whole milk, then reduce heat to low.
4. Step 4: Cover and simmer for 2.5 hours, stirring occasionally, until pork is fork-tender and sauce has thickened to a rich consistency.
5. Step 5: While ragù simmers, make pasta: in a bowl, mix 2 cups pasta flour with 1 large egg. Knead for 8 minutes until smooth, then roll into thin sheets and cut into 1-inch wide ribbons.
6. Step 6: Cook pappardelle in boiling salted water for 2 minutes, then drain and toss with 1/4 cup chopped fresh basil. Serve immediately with generous ladle of ragù.