Italian Braised Pork Shoulder Ragu

Italian braised pork shoulder ragu fills your kitchen with the rich aroma of tomatoes herbs and slow-cooked meat making even the grayest day feel special A chunky sauce clings to thick noodles every bite full of comfort and old-world charm This is a dish I make when family is gathering or when a freezer stash of something satisfying will save the week

The first time I made this was for a Sunday supper where family lingered around the table long after the last noodle was twirled It instantly became a tradition for milestone moments and quiet weekends alike

Ingredients

• Olive oil: adds rich flavor and helps with the initial sear choose extra virgin for best quality
• Pork shoulder: the star of the dish for its marbling and deep flavor look for a piece well-trimmed of excess fat but with good marbling
• Salt and pepper: for seasoning essential to bring out the meat’s flavor
• Onion and carrot: build the base sweetness and depth go for fresh, firm vegetables
• Garlic: brings aromatic warmth fresher cloves make a difference
• Red wine: deepens the sauce’s complexity opt for a quality you would drink
• Crushed tomatoes: provide a thicker satisfying sauce choose a brand with a simple ingredient list
• Whole tomatoes pureed: for a lighter tomato flavor go for Italian imports if possible
• Bay leaves: infuse earthiness dried or fresh work well
• Thyme and oregano: fragrant herbs define the classic Italian profile fresh is more delicate but dried is more potent
• Sweet Italian pork sausage: adds richness and texture buy from a trusted source with visible seasonings
• Dried or fresh pasta: thick noodles like fettuccine catch the sauce perfectly buy Italian brands or local fresh pasta for best results
• Shredded parmesan cheese: salty nutty topping always grate fresh for the best taste

Step-by-Step Instructions

Sear the Pork:

Pat the pork shoulder dry with paper towels and season all over with salt and pepper Heat olive oil in a large heavy pot on medium-high until shimmering Gently lower in the pork Sear each side for about three minutes until golden with lots of brown bits forming at the bottom Remove the pork and set aside

Build the Flavor Base:

Lower heat to medium and add finely chopped onion and carrot with another small pinch of salt Stir often while the vegetables soften and caramelize but don’t brown This step takes at least eight minutes and makes all the difference in the sauce’s sweetness Add minced garlic for the last minute so it stays fragrant not burnt

Deglaze with Wine:

Pour in the red wine scraping up all those golden bits at the bottom Raise heat to medium-high and let the wine reduce for about five minutes It should smell robust and slightly sweet

Add Tomatoes and Herbs:

Stir in both crushed and pureed whole tomatoes with bay leaves thyme and oregano Mix well making sure nothing is sticking to the pot

Return Pork and Add Sausage:

Nestle the seared pork back into the sauce then break the sausage into bite-sized chunks dropping them in evenly throughout Make sure the meat is surrounded by sauce

Slow Simmer:

Bring the sauce to a gentle boil then immediately lower the heat and cover Simmer for three to three and a half hours stirring every half hour The pork should be falling apart with a spoon and the sauce thick and rich

Shred and Finish the Sauce:

Take the pork out and shred it with two forks until each bit is tender Pull out any bay leaves Return the pork to the sauce Taste and adjust seasoning with more salt pepper or herbs Let the sauce simmer uncovered over low heat to thicken as you cook the pasta

Cook the Pasta:

Heat a large pot of salted water until boiling Add your pasta and cook to your preferred texture Scoop out about one cup of pasta water Drain pasta then return to the pot

Combine Pasta and Sauce:

Add about half a cup of pasta water to the noodles Ladle a generous amount of pork ragu on top Toss everything together letting it simmer and thicken more Add more pasta water if needed The goal is a glossy sauce that clings to every noodle

Serve:

Plate the pasta with extra ragu on top and pass around plenty of parmesan for sprinkling

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I have a soft spot for the Italian sausage in this recipe Every time I pull apart the browned crumbles it reminds me of helping my aunt in her tiny kitchen when I was a kid That little extra touch of sausage makes this ragu truly unforgettable

Storage Tips

Let the ragu cool completely before dividing into airtight containers or freezer bags It stays fresh in the fridge for up to four days and in the freezer for up to three months Reheat gently adding a splash of water if needed to loosen the sauce For best results freeze in flat bags for quick defrosting

Ingredient Substitutions

For a leaner sauce substitute part or all of the pork shoulder with turkey thighs or chicken thighs If you want a kick swap half the sweet sausage for hot Italian style Use gluten free pasta or swap noodles for creamy polenta to suit dietary needs

Serving Suggestions

This braised pork ragu pairs best with wide noodles like fettuccine pappardelle or rigatoni For a rustic presentation try spooning it over creamy polenta or even soft cheesy grits A simple green salad and good crusty bread round out the meal beautifully

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Cultural Context

This recipe channels the spirit of Italian Sunday suppers where families gather for hours over big bowls of braised dishes Pork shoulder is prized in Italian kitchens for its ability to melt into sauce and feed a crowd with just a few humble ingredients Like many classics this ragu rewards patience and makes enough to share

Recipe Questions

→ Can I use hot Italian sausage instead of sweet?

Absolutely. Swap sweet for hot Italian sausage if you prefer a little more heat in the dish.

→ Which type of pasta pairs best with this sauce?

Thick noodles such as fettuccine or pappardelle are ideal, as they hold up well to the rich and chunky sauce.

→ How do I freeze and reheat the sauce?

Let the sauce cool, portion into freezer bags, flatten, and freeze. Defrost overnight in the fridge and reheat gently on the stove.

→ Can this be made in a slow cooker or oven?

Yes, after searing and initial stovetop steps, the sauce can be cooked in a slow cooker for 6-7 hours on low, or braised in a 325°F oven for 3 to 3½ hours.

→ What wine is best for the sauce?

A dry red wine, such as Chianti or Sangiovese, adds depth and enhances the sauce's flavor.