Italian Braised Pork Shoulder Ragu

Section: Satisfying Main Dishes

This dish features pork shoulder seared for deep flavor, then slowly simmered with carrots, onion, garlic, and aromatic herbs in a rich tomato and red wine sauce. Sweet sausage is added for extra savoriness. After hours of gentle cooking, the pork is shredded and returned to the sauce, creating a thick, flavorful ragu. Served over your favorite wide-cut pasta and topped with freshly grated parmesan, this meal brings warmth and comfort, making it perfect for gatherings or chilly evenings. The sauce freezes well, allowing you to enjoy delicious homemade Italian flavors anytime.

Authored By Tyla
Updated on Wed, 28 May 2025 12:52:50 GMT
Une assiette de ragu d'agneau italien est servie sur une table. Save
Une assiette de ragu d'agneau italien est servie sur une table. | savorieswithtyla.com

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
Une assiette de spaghetti bolognaise avec des morceaux de viande de porc. Save
Une assiette de spaghetti bolognaise avec des morceaux de viande de porc. | savorieswithtyla.com

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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Une assiette de spaghetti bolognaise avec des herbes et des épices. | savorieswithtyla.com

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.

Italian Braised Pork Shoulder Ragu

Tender pork shoulder and sausage slowly braised in tomato sauce, tossed with pasta for hearty Italian comfort.

Prep Duration
15 mins
Cooking Duration
210 mins
Overall Time
225 mins
Authored By: Tyla

Recipe Type: Main Dishes

Level of Difficulty: Moderate Challenge

Cuisine Type: Italian

Serves: 8 Portions

Diet Preferences: ~

What You Need

→ For the Ragu

01 15 ml olive oil
02 900 g pork shoulder, trimmed and cut into large chunks
03 Salt, to taste
04 Freshly ground black pepper, to taste
05 1 large onion, finely chopped
06 1 carrot, finely chopped
07 4 garlic cloves, minced
08 240 ml dry red wine
09 795 g canned crushed tomatoes
10 795 g canned whole tomatoes, pureed
11 2 bay leaves
12 1 tsp dried thyme or 1 tbsp fresh thyme, finely chopped
13 1 tsp dried oregano or 1 tbsp fresh oregano, finely chopped
14 225 g sweet Italian pork sausage, casings removed

→ For the Pasta

15 900 g dried or fresh pasta, preferably thick noodles such as fettuccine

→ To Serve

16 Shredded parmesan cheese, as desired

How to Make It

Step 01

Heat olive oil in a large heavy-bottomed pot over medium-high heat. Season pork shoulder pieces with salt and pepper. Once oil is shimmering, sear pork on all sides until deep golden brown, about 3 minutes per side. Transfer seared pork to a bowl and set aside.

Step 02

Lower heat to medium. Add chopped onion, carrot, and minced garlic to the pot with a pinch of salt. Cook, stirring frequently, until onion is soft and translucent, about 8 minutes.

Step 03

Increase heat to medium-high, pour in red wine, and bring to a boil. Scrape up any browned bits from the pot. Let the wine boil for 5 minutes to reduce and concentrate the flavor.

Step 04

Stir in crushed tomatoes, pureed whole tomatoes, bay leaves, thyme, and oregano. Mix thoroughly to combine.

Step 05

Return the pork shoulder to the pot. Break up sausage into small pieces and drop into the sauce. Bring mixture to a boil, then reduce the heat to low, cover, and simmer gently for 3 to 3.5 hours, stirring occasionally, until pork is tender and easily shreds.

Step 06

Remove pork shoulder chunks from the pot and shred using two forks. Return shredded pork to the sauce. Taste and adjust salt, pepper, and herbs as necessary. Continue simmering uncovered on low heat.

Step 07

Meanwhile, bring a large pot of well-salted water to a boil. Add pasta and cook to desired doneness. Reserve about 240 ml of pasta cooking water, then drain pasta.

Step 08

Return drained pasta to its pot. Add 120 ml reserved pasta water and several ladles of ragu. Simmer over low heat, tossing gently, until pasta is well coated and sauce is thickened, adding more pasta water if needed.

Step 09

Divide pasta and ragu among serving plates. Scatter shredded parmesan cheese over the top before serving.

Important Notes

  1. For deeper flavor and a bit of heat, substitute some or all of the sweet sausage with hot Italian sausage.
  2. This sauce can be prepared on the stovetop, in the oven at 165°C, or finished in a slow cooker. It also freezes well in portioned bags for future meals.
  3. For a thicker sauce, use solely crushed tomatoes; to loosen, rely on pureed whole tomatoes.

Tools You’ll Need

  • Large heavy-bottomed pot with lid
  • Chef’s knife
  • Cutting board
  • Large pasta pot
  • Wooden spoon
  • Tongs or two forks for shredding

Allergy Details

Always check the ingredients for allergens and consult an expert if necessary.
  • Contains gluten from pasta.
  • Contains dairy from parmesan cheese.
  • Contains pork.

Nutritional Details (Each Serving)

This nutrition info is for reference only and isn’t a substitute for professional medical advice.
  • Calorie Count: 850
  • Total Fat: ~
  • Total Carbs: ~
  • Protein Content: ~