Braised Pork Ragout with Pasta

Rich with wine, herbs, tomatoes, garlic and tender pork shoulder, this irresistible Italian braised pork ragu recipe is perfect for the whole family.

Materials

• 1 and a half kilos of boneless pork, cut into pieces of approximately 7 centimeters
• 1 tablespoon salt, plus more to taste
• 2 tablespoons virgin olive oil
• 1 medium yellow onion, diced
• 2 large carrots, peeled and diced
• 4 celery sticks, diced
• 6 large garlic cloves, chopped (you can adjust the amount according to your preferences)
• 2 tablespoons tomato paste
• 1 can of tomato sauce
• 3 cups dry white wine, such as sauvignon blanc
• 2 sprigs of fresh thyme
• 2 sprigs fresh basil
• 2 sprigs fresh parsley
• 2 sprigs of fresh sage
• Cooked pappardelle, for serving (or your favorite pasta)
• Polenta, for serving (optional)
• Freshly grated parmesan, for serving (optional)

Step by step process

1. Preheat the oven to 170°C with the rack in the middle position.
2. Salt the pork all over. Heat the oil in a large cast iron skillet over high heat. Once the oil shimmers, add the pork in batches and cook until browned all over, about 15 minutes total. Transfer the pork to a plate.
3. Discard half the fat from the pan and return to medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until just beginning to soften, about 4 minutes. Add the garlic and cook until fragrant, 1 minute more. Stir in the tomato paste until evenly coated. Add the tomato sauce and white wine and stir to combine. Increase the heat to high and bring the sauce to a simmer.
4. Return the pork to the pot with the juices that have collected, placing it in the sauce. Tie the thyme, basil, parsley, and sage together with cooking twine. Add the herbs to the pot. Cover, transfer to the oven, and cook until the pork is very tender and falling apart, 3 to 3½ hours. Discard the herbs. Using tongs or two forks, transfer the pork to a cutting board and shred, discarding any large pieces of fat. Return the shredded pork to the pot and stir to incorporate. Add salt to taste.
5. Serve the ragu over the pasta of your choice or over polenta and add the grated parmesan on top.

Enjoy your meal!