📝 About This Recipe
This soul-warming ragu is a masterclass in patience, transforming humble pork shoulder into a melt-in-your-mouth masterpiece through hours of gentle simmering. Deeply rooted in the rural traditions of Central Italy, the sauce features a rich base of aromatic vegetables, dry red wine, and San Marzano tomatoes that perfectly coat every strand of pasta. It is a luxurious, velvet-textured sauce that celebrates the beauty of slow-cooked comfort food.
🥗 Ingredients
The Meat & Aromatics
- 3 pounds Pork Shoulder (Boston Butt) (trimmed of excess fat and cut into 3-inch chunks)
- 2 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 4 ounces Pancetta (finely diced)
The Soffritto & Sauce Base
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and finely diced)
- 2 pieces Celery Stalks (finely diced)
- 4 pieces Garlic Cloves (minced)
- 2 tablespoons Tomato Paste (double concentrated)
- 1 cup Dry Red Wine (such as Chianti or Sangiovese)
- 28 ounces San Marzano Whole Peeled Tomatoes (crushed by hand)
- 1 cup Chicken or Beef Stock (low sodium)
Herbs & Finishing
- 1 sprig Fresh Rosemary (left whole)
- 3 sprigs Fresh Thyme (tied with kitchen twine)
- 2 pieces Dried Bay Leaves
- 1 pound Pappardelle Pasta (dried or fresh)
- 1/2 cup Pecorino Romano or Parmesan (freshly grated for serving)
👨🍳 Instructions
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1
Pat the pork shoulder chunks completely dry with paper towels. Season generously on all sides with kosher salt and freshly cracked black pepper.
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2
Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the pork until deeply browned and crusty on all sides, about 4-5 minutes per side. Transfer the meat to a plate.
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3
Reduce the heat to medium. Add the diced pancetta to the pot and cook until the fat has rendered and it becomes crispy, about 3-4 minutes.
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4
Add the onion, carrots, and celery (the soffritto) to the rendered fat. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are soft and just beginning to caramelize.
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5
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste turns a deep rust color and smells sweet.
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6
Pour in the red wine to deglaze the pot. Use a wooden spoon to scrape up all the brown bits (the fond) from the bottom of the pot; this is where the flavor lives.
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7
Add the hand-crushed San Marzano tomatoes, stock, rosemary, thyme, and bay leaves. Return the pork and any accumulated juices to the pot. The liquid should almost cover the meat.
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8
Bring the liquid to a gentle simmer, then reduce the heat to the lowest setting. Cover with a tight-fitting lid and cook for 2.5 to 3 hours, or until the pork is tender enough to fall apart with a fork.
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9
Remove the pork chunks from the pot and place them in a bowl. Using two forks, shred the meat into bite-sized pieces, discarding any large pieces of unrendered fat.
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10
Remove and discard the herb sprigs and bay leaves. Return the shredded pork to the sauce. If the sauce looks too thin, simmer uncovered for an additional 10-15 minutes to thicken.
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11
Taste the ragu and adjust seasoning with more salt or pepper if necessary. Keep warm on low heat.
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12
Boil the pappardelle in a large pot of salted water until 'al dente'. Reserve 1/2 cup of pasta water before draining.
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13
Toss the pasta directly with the ragu, adding a splash of the reserved pasta water to help the sauce emulsify and cling to the noodles. Serve immediately with a heavy dusting of cheese.
💡 Chef's Tips
Don't rush the searing process; that deep brown crust on the pork provides the foundational umami for the entire sauce. If you don't have a Dutch oven, you can transfer the mixture to a slow cooker after step 7 and cook on low for 7-8 hours. Always use a dry, drinkable wine—never 'cooking wine'—as the flavors concentrate significantly during the long braise. For an even silkier sauce, stir in a tablespoon of cold butter or a splash of heavy cream right before serving.
🍽️ Serving Suggestions
Pair with a bold, tannic Italian red wine like a Brunello di Montalcino or a Chianti Classico. Serve with thick slices of toasted sourdough brushed with garlic and olive oil to mop up the extra sauce. A simple side salad of bitter greens like arugula or radicchio with a lemon vinaigrette cuts through the richness of the pork. Top with a dollop of fresh ricotta cheese and a sprinkle of lemon zest for a bright, creamy finish.