Pappardelle with Braised Pork Shoulder Ragu

Pork shoulder braised low and slow with wine and tomato until it shreds into a deep, rich sugo for wide pappardelle.

Ingredients

• 3 pounds boneless pork shoulder, cut into 2-inch chunks

Kosher salt and freshly ground black pepper

• 1/4 cup extra-virgin olive oil
• 1 large onion, finely chopped
• 2 carrots, finely chopped
• 2 celery ribs, finely chopped
• 6 garlic cloves, minced
• 2 cups dry red wine

One 28-ounce can San Marzano tomatoes, crushed

• 2 cups chicken stock
• 2 bay leaves
• 1 sprig fresh rosemary
• 1 pound pappardelle
• Freshly grated Parmigiano-Reggiano, for serving

Directions

1. Season the pork generously with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high and brown the pork on all sides in batches; set aside.
2. Lower the heat to medium, add the onion, carrots, celery, and garlic, and cook until softened, about 8 minutes.
3. Add the red wine and scrape up the browned bits, simmering until reduced by half.
4. Return the pork with the tomatoes, stock, bay leaves, and rosemary. Bring to a simmer, cover, and braise until the pork is fall-apart tender, about 2 1/2 hours.
5. Remove the pork, shred with two forks, and stir it back into the sauce; discard bay leaves and rosemary stem. Reduce uncovered to thicken if needed; season.
6. Cook the pappardelle until al dente, drain, and toss with the ragu. Serve with grated Parmigiano.

Notes

Inspired by Mario Batali’s slow-braised pork sugo, a Babbo staple.