Heat olive oil in a large pot over medium heat. Add the chopped onion, carrot, celery, and garlic. Sauté until the vegetables are soft and translucent, about 5-7 minutes.

Brown the Pork

Add the cubed pork shoulder to the pot and season with salt and black pepper. Cook until the meat is browned on all sides, about 8-10 minutes.

Deglaze with Wine

Pour in the red wine and let it simmer for 2-3 minutes, scraping the bottom of the pot to release any browned bits.

Add Tomatoes and Simmer

Stir in the crushed tomatoes and chopped peppadew peppers. Bring to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 hours, stirring occasionally.

Cook the Pappardelle

While the ragu is simmering, cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.

Combine and Serve

Once the ragu is thickened and flavorful, toss in the cooked pappardelle pasta. Serve hot, garnished with grated Grana Padano and fresh basil.