Slow-Simmered Tomato and Pork Ragu with Pappardelle

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A deeply flavorful pasta sauce made with slow-cooked pork shoulder and tomatoes, served over wide pappardelle noodles for a satisfying, substantial meal. This italian-inspired pasta ready in about 125 minutes pairs pork shoulder, olive oil, large, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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.

★ 4.4 (10 ratings) Prep: 20 min Cook: 105 min Serves 6 Italian cuisine 620 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Season pork cubes with salt and pepper, then brown in batches for 3-4 minutes per side until golden; transfer to a plate.
  2. Step 2: Add remaining 1 tbsp olive oil to Dutch oven, then add chopped onion and cook for 5 minutes until soft and translucent. Add minced garlic and cook for 1 minute until fragrant.
  3. Step 3: Return pork to pot, add crushed tomatoes, beef broth, oregano, and thyme. Bring to a simmer, reduce heat to low, cover, and cook for 1 hour 45 minutes until pork is tender and sauce has thickened.
  4. Step 4: While sauce simmers, bring a large pot of salted water to a boil. Add 12 oz pappardelle and cook for 10-12 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  5. Step 5: Stir drained pasta into sauce with 1/4 cup reserved pasta water, tossing to coat. Cook for 2 minutes until sauce clings to pasta. Stir in 1/4 cup grated Parmesan until melted.
  6. Step 6: Serve immediately with additional Parmesan.

Frequently asked questions

How long does Slow-Simmered Tomato and Pork Ragu with Pappardelle take to make?

Total time is about 125 minutes (20 min prep + 105 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-Simmered Tomato and 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 pork shoulder from drying out.

Can I substitute ingredients in Slow-Simmered Tomato and 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-Simmered Tomato and 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-Simmered Tomato and Pork Ragu with Pappardelle?

Italian pasta 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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