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Braised Pork Ragu Pappardelle

A recipe for Braised Pork Ragu Pappardelle pasta. Juicy braised pork with tomato with pappardelle. Freeze this sauce for a quick weeknight dinner!

Servings: 8
Calories: 802 kcal
Course: Dinner
Cuisine: Italian , American

Ingredients

  • 2 ½ tablespoons vegetable or grapeseed oil, divided
  • 2 pounds  boneless pork shoulder, fat trimmed
  • ½ yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, trimmed and diced
  • 2 garlic cloves, minced
  • 1 tablespoon minced thyme leaves
  • 2 teaspoons minced sage leaves
  • 1 teaspoon minced rosemary
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 1 (28 ounce) can whole tomatoes
  • salt and pepper to taste
  • 24 to 30 ounces dry pappardelle

Instructions

    Cup of Yum
  1. Preheat oven to 325˚F.
  2. Place a Dutch oven over medium-high heat. Cut pork shoulder into four equal pieces and season all over with salt and pepper. Pour 1 tablespoon oil into Dutch oven and sear pork for 3 to 4 minutes on each side. Remove pork from pan and set aside.
  3. Drain all fat from pot and add remaining oil. Add onion, carrot and celery and sauté for 4 to 5 minutes or until the onions begin to sweat and become slightly translucent. Add garlic and season with salt and pepper. Stir together.
  4. Add herbs and continue to sauté for 3 to 4 minutes.
  5. Add tomato paste and stir together. Lightly season with salt and pepper.
  6. Deglaze pot with wine, making sure to scrape up all the brown bits from the bottom.
  7. Reduce heat to medium and simmer until about ½ wine has evaporated.
  8. Add the whole tomatoes, including juices, and stir together, slightly breaking up the tomatoes with the back of a wooden spoon.
  9. Once mixture is simmering again, add pork back into the pot and bring to a boil. Cover pot and place on the lowest shelf in your oven.
  10. Braise pork for about 2 hours or until the pork is fork tender.
  11. Remove pot from oven and finely shred pork with two forks. Adjust seasonings if needed. Cover until ready to use.
  12. Fill a large pot with water and place over high heat.
  13. Once water is boiling, add a small handful of salt followed by pasta. Boil pasta, stirring frequently, until al dente, 5 to 7 minutes. Drain.
  14. Divide pasta into individual bowls and top with a large ladle of ragu. Top with freshly grated Parmesan and serve.

Nutrition Information

Calories 802kcal (40%) Carbohydrates 124g (41%) Protein 50g (100%) Fat 14g (22%) Saturated Fat 6g (30%) Trans Fat 1g Cholesterol 139mg (46%) Sodium 2253mg (94%) Potassium 3550mg (101%) Fiber 19g (76%) Sugar 39g (78%) Vitamin A 4451IU (89%) Vitamin C 143mg (159%) Calcium 516mg (52%) Iron 17mg (94%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 802

% Daily Value*

Calories 802kcal 40%
Carbohydrates 124g 41%
Protein 50g 100%
Fat 14g 22%
Saturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 139mg 46%
Sodium 2253mg 94%
Potassium 3550mg 76%
Fiber 19g 76%
Sugar 39g 78%
Vitamin A 4451IU 89%
Vitamin C 143mg 159%
Calcium 516mg 52%
Iron 17mg 94%

* Percent Daily Values are based on a 2,000 calorie diet.