Pork Ragu

Make Sunday night supper extra special with this rich, meaty pork ragu.


  • For the ragu:
  • 2 tablespoons vegetable oil, divided
  • 1 (2 1/2-pound) boneless pork shoulder, cut into 3-inch chunks
  • 1 tablespoon, plus one teaspoon, kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1/2 pound sweet Italian sausage, casings removed
  • 1 large Spanish onion, sliced
  • 1 large carrot, peeled and finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup pinot grigio or any good white wine
  • 2 teaspoons light brown sugar
  • 2 (28-ounce) cans crushed tomatoes
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh oregano leaves
  • 1 Parmesan cheese rind
  • 2 bay leaves
  • For the garlic butter pasta:
  • 1 pound pappardelle or linguine pasta, cooked
  • 4 tablespoons unsalted butter
  • 3 cloves garlic, grated
  • 1 tablespoon chopped parsley leaves
  • Parmesan cheese, for topping


  1. For the ragu:
  2. Preheat a large Dutch oven or heavy-bottomed stock pot coated with 1 tablespoon of vegetable oil over medium-high heat.
  3. In a large bowl, season the pork pieces with 1 tablespoon of kosher salt and 1 teaspoon black pepper.
  4. Working in batches, transfer the pork to the preheated pot and sear on all sides, about 1 minute per side. Transfer seared pork to a large plate or sheet pan and set aside.
  5. When all the meat is removed, add the remaining tablespoon of oil to the pan along with the sausage. Using a wooden spoon, break up the sausage and sauté until golden brown, about 4 minutes.
  6. Add in the onion and carrot, stirring often, for about 3 minutes, then add garlic and stir until fragrant, about 1 minute. Season with a teaspoon of salt and pepper and continue to cook until the vegetables are soft, an additional 2 minutes. Stir in the tomato paste, white wine, brown sugar, crushed tomatoes, herbs and cheese rind. Scrape up any browned bits on the bottom of the pan, then add the meat back into the pot and season with additional salt and pepper if needed. Stir to combine.
  7. Reduce heat to medium-low, cover, and simmer until the meat is tender and falling apart and the sauce has thickened slightly, about 3 hours. After 3 hours, use two forks to shred all of the meat, stirring to combine.
  8. For the garlic butter pasta:
  9. In a large nonstick skillet over medium heat, melt the butter. Stir in the garlic and chopped parsley and cook for about 1 minute until fragrant. Turn off the heat and add the cooked pasta to the seasoned butter. Toss to combine.
  10. Serve the ragu over the seasoned pasta and top with Parmesan cheese. Freeze any leftover sauce in an airtight container for up to one month.