Pork Ragu Recipe

1. Prepare and season pork

Pat the pork shoulder cubes dry with paper towels. Season evenly with 1 tsp salt and 1/2 tsp freshly ground black pepper. Lightly toss the cubes in 2 tablespoons of flour until coated; shake off excess flour.

2. Brown the pork

Heat 1 tablespoon olive oil and the butter in a large heavy-bottomed pot or Dutch oven over medium-high heat until the fat shimmers. In batches (do not overcrowd), add pork cubes and brown on all sides, about 3–4 minutes per batch. Transfer browned pork to a plate and repeat with remaining pork, adding the remaining 1 tablespoon olive oil if needed. Browning develops flavor, so get a good golden crust.

3. Sauté vegetables

Reduce heat to medium. Add the diced onion, carrot, and celery to the pot with a pinch of salt. Cook, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant but not burnt.

4. Add tomato paste and deglaze

Stir in 2 tablespoons tomato paste and cook 1–2 minutes, stirring constantly, until it darkens slightly. Pour in 1 cup dry red wine to deglaze, scraping up browned bits from the bottom of the pot with a wooden spoon. Simmer until the wine is reduced by about half, about 4–6 minutes.

5. Combine pork and liquids

Return the browned pork and any accumulated juices to the pot. Add the crushed tomatoes (including juices), 1 cup stock, bay leaf, 1/2 tsp dried thyme, 1/2 tsp dried oregano, remaining 1/2 tsp salt, and remaining 1/2 tsp black pepper. Stir to combine.

6. Simmer slowly

Bring mixture to a gentle simmer, then reduce heat to low. Cover partially with a lid (leave a small gap) and simmer very gently for 1.5–2 hours, stirring occasionally, until pork is very tender and falling-apart. If the sauce thickens too much before the pork is tender, add up to 1/2 cup additional stock or water.

7. Shred and finish sauce

Remove the bay leaf. Using two forks or a wooden spoon, shred the pork pieces into bite-sized strands in the pot, stirring them into the sauce. Taste and adjust seasoning: add 1/2 teaspoon sugar if the tomatoes taste too acidic, and more salt and pepper if needed. If you prefer a silkier, richer sauce, stir in 2 tablespoons heavy cream or whole milk and heat gently for 2 minutes (do not boil after adding cream).

8. Reduce to desired consistency

If the sauce is too thin, simmer uncovered over medium-low heat for 10–15 minutes to reduce and concentrate flavors. If too thick, add up to 1/2 cup reserved stock or pasta water to loosen.

9. Cook 12 oz pasta in a large pot of generously salted boiling water according to package directions until al dente. Reserve 1/2 cup starchy pasta water just before draining.

10. Add the drained pasta directly to the pot with the ragu. Toss over low heat, adding up to 1/2 cup reserved pasta water as needed to coat the pasta and create a glossy sauce, about 1–2 minutes. Stir in 2 tablespoons chopped fresh parsley.

11. Divide among plates or bowls and serve topped with 1/4 cup grated Parmigiano-Reggiano and an extra grind of black pepper. Serve immediately.