Slow-Braised Pork Shoulder Ragu with Pappardelle and Crispy Sage

How to Make Slow-Braised Pork Shoulder Ragu with Pappardelle and Crispy Sage

1. 1

   Step 1: Season and brown the pork

   Pat the pork shoulder dry and season generously with half the salt and pepper. Heat the oil in a large heavy Dutch oven over medium-high heat until shimmering, then brown the pork 4–5 minutes per side until deep golden; work in batches if needed. Transfer the pork to a plate and reserve the fond (browned bits) in the pot.

   For this step

   • 4 lbBone-in pork shoulder (Boston butt)
   • 3 tbspOlive oil
2. 2

   Step 2: Cook the aromatics and tomato paste

   Reduce heat to medium, add the chopped aromatics and a pinch of salt, and cook, stirring, until softened and lightly caramelized, about 8–10 minutes. Stir in the tomato paste and cook 1–2 minutes to remove rawness, then add the crushed tomatoes and scrape up any browned bits from the bottom of the pot.

   For this step

   • 2 cups (chopped)Aromatics: 1 large onion, 1 large carrot, 2 celery stalks and 4 garlic cloves, finely chopped (about 2 cups)
   • 2 tbspTomato paste
   • 1 can (28 oz)Crushed tomatoes
   
3. 3

   Step 3: Deglaze, add liquids and braise (stovetop or slow cooker)

   Pour in the red wine and simmer 2–3 minutes to reduce slightly, then stir in the chicken stock, oregano, bay leaf and the remaining salt and pepper. Return the pork (and any accumulated juices) to the pot. For stovetop: bring to a gentle simmer, cover partially, reduce heat to low and simmer gently for 2–2½ hours until meat is fork-tender. For slow cooker: transfer the contents to a 6–7 qt slow cooker and cook on Low 7–8 hours or High 4–5 hours. The pork is ready when it pulls apart easily with a fork and the bone loosens.

   For this step

   • 2 1/2 cups (total)Liquids: 1½ cups dry red wine + 1 cup low-sodium chicken stock (use stock/water if you prefer no alcohol)
   • 1 tsp oregano + 1 bay leafHerbs: 1 tsp dried oregano and 1 bay leaf
   
4. 4

   Step 4: Remove bone, shred pork and concentrate the sauce

   Using tongs, lift the pork onto a cutting board, remove and discard (or save) the bone, and let the meat rest 10 minutes. Shred with two forks or a stand mixer on low using the paddle until you have bite-sized strands. Skim excess fat from the sauce, then return shredded pork to the pot. To thicken: simmer uncovered on medium-low, stirring occasionally, until the sauce reduces to a glossy, spoonable ragu (15–30 minutes). If short on time, whisk 1 tbsp cornstarch into 1 tbsp cold water and stir into the simmering sauce until it thickens.
   
5. 5

   Step 5: Cook the pappardelle

   Bring a large pot of salted water to a rolling boil and cook the pappardelle until just shy of al dente (check package; usually 7–9 minutes). Reserve 1 cup (240 ml) pasta cooking water, then drain the pasta. Off heat, toss the pasta with several ladles of the hot ragu and a splash of reserved pasta water so the noodles are generously coated.

   For this step

   • 12 ozWide pappardelle
   
6. 6

   Step 6: Make crispy sage and finish the dish

   In a small skillet, heat 2 tbsp olive oil (or butter) over medium-high. Fry sage leaves in batches 10–20 seconds until crisp and darken slightly; drain on paper towels and lightly salt. Plate the pappardelle, spoon the pork ragu on top, sprinkle with grated Parmesan and tuck 2–3 crispy sage leaves into each portion for aroma and texture.

   For this step

   • 1 about 20 leaves + 3/4 cup cheeseFresh sage leaves (about 20) and freshly grated Parmesan (3/4 cup / 75 g)
   
7. 7

   Step 7: Make-ahead, freezing and reheating tips

   The ragu improves overnight—refrigerate in an airtight container up to 3–4 days. To freeze, cool completely, portion into freezer containers or bags and freeze up to 3 months. Reheat gently in a saucepan over low heat with a splash of stock or water to loosen; if frozen solid, thaw in the refrigerator overnight first. Cook fresh pasta to serve, or toss reheated ragu with reheated or quick-cooked noodles and a splash of pasta water.
   

1. Pat the pork shoulder dry and season generously with half the salt and pepper. Heat the oil in a large heavy Dutch oven over medium-high heat until shimmering, then brown the pork 4–5 minutes per side until deep golden; work in batches if needed. Transfer the pork to a plate and reserve the fond (browned bits) in the pot.
2. Reduce heat to medium, add the chopped aromatics and a pinch of salt, and cook, stirring, until softened and lightly caramelized, about 8–10 minutes. Stir in the tomato paste and cook 1–2 minutes to remove rawness, then add the crushed tomatoes and scrape up any browned bits from the bottom of the pot.
3. Pour in the red wine and simmer 2–3 minutes to reduce slightly, then stir in the chicken stock, oregano, bay leaf and the remaining salt and pepper. Return the pork (and any accumulated juices) to the pot. For stovetop: bring to a gentle simmer, cover partially, reduce heat to low and simmer gently for 2–2½ hours until meat is fork-tender. For slow cooker: transfer the contents to a 6–7 qt slow cooker and cook on Low 7–8 hours or High 4–5 hours. The pork is ready when it pulls apart easily with a fork and the bone loosens.
4. Using tongs, lift the pork onto a cutting board, remove and discard (or save) the bone, and let the meat rest 10 minutes. Shred with two forks or a stand mixer on low using the paddle until you have bite-sized strands. Skim excess fat from the sauce, then return shredded pork to the pot. To thicken: simmer uncovered on medium-low, stirring occasionally, until the sauce reduces to a glossy, spoonable ragu (15–30 minutes). If short on time, whisk 1 tbsp cornstarch into 1 tbsp cold water and stir into the simmering sauce until it thickens.
5. Bring a large pot of salted water to a rolling boil and cook the pappardelle until just shy of al dente (check package; usually 7–9 minutes). Reserve 1 cup (240 ml) pasta cooking water, then drain the pasta. Off heat, toss the pasta with several ladles of the hot ragu and a splash of reserved pasta water so the noodles are generously coated.
6. In a small skillet, heat 2 tbsp olive oil (or butter) over medium-high. Fry sage leaves in batches 10–20 seconds until crisp and darken slightly; drain on paper towels and lightly salt. Plate the pappardelle, spoon the pork ragu on top, sprinkle with grated Parmesan and tuck 2–3 crispy sage leaves into each portion for aroma and texture.
7. The ragu improves overnight—refrigerate in an airtight container up to 3–4 days. To freeze, cool completely, portion into freezer containers or bags and freeze up to 3 months. Reheat gently in a saucepan over low heat with a splash of stock or water to loosen; if frozen solid, thaw in the refrigerator overnight first. Cook fresh pasta to serve, or toss reheated ragu with reheated or quick-cooked noodles and a splash of pasta water.