How to Make Pork Ragu Pappardelle (Step-by-Step)
Brown the Pork: Preheat the oven to 325°F. In a large Dutch oven over high heat, warm the olive oil while seasoning the pork generously with salt and pepper. Brown the pork in batches for about 7 minutes per batch, avoiding overcrowding, then transfer to a plate.
Make the Soffritto: Lower the heat to medium and sauté the onions, carrots, and celery in the rendered fat until the onions are translucent, about 5 minutes. Add the garlic, thyme, rosemary, and sage, cooking until fragrant, then stir in the tomato paste and cook until darkened.
Deglaze with Wine: Increase the heat, deglaze with red wine, and cook for 5 minutes before adding crushed tomatoes and chicken stock.
Braise the Pork: Return the pork and juices to the pot, cover, and braise in the oven for 3 to 3 ½ hours, or until the pork shreds easily.
Cook the Pasta: About 15 minutes before the pork is done, cook the pasta according to package directions, reserving 1–2 cups of pasta water.
Shred the Pork: When the pork is finished, transfer it to a plate and shred to your preferred texture.
Make the sauce: Stir heavy cream and pasta water (½ cup at a time) into the sauce until it reaches your desired consistency, then return the shredded pork to the pot. Season if needed.
Toss pasta with the ragu until coated, then serve immediately with grated Parmesan and thyme leaves, if desired
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