Braised Pork Ragu (pork butt) & pasta: Bold Italian Bliss5

pork butt

Braised Pork Ragu (pork butt) & pasta: Gourmet Delight

Braised Pork Ragu (pork butt) with Pasta is the epitome of comfort food, rooted deeply in rustic Italian cooking traditions. This hearty, slow-cooked dish is made with pork shoulder (also called pork butt), a beautifully marbled cut of meat that becomes melt-in-your-mouth tender when braised low and slow. The pork is first seared to lock in flavor, then simmered for hours in a rich mixture of tomatoes, red wine, garlic, and aromatic vegetables like onions, carrots, and celery.

The magic of this dish lies in the transformation that takes place during the braising process. Over several hours, the tough pork breaks down into tender, succulent shreds, absorbing the deep, savory flavor of the tomato and wine-based sauce. The sauce thickens and intensifies, becoming rich, comforting, and slightly sweet with a touch of acidity that perfectly balances the fattiness of the pork.

Typically served over wide, flat noodles such as pappardelle or tagliatelle, the pasta provides the perfect vehicle for holding onto the sauce. A generous sprinkle of freshly grated Parmesan and a handful of fresh basil or parsley elevate the dish with a fresh finish.

Whether you’re hosting a dinner party, preparing a Sunday family meal, or simply craving something soul-warming, this Italian-style Braised Pork Ragu (pork butt) offers a deeply satisfying experience. It’s a dish that invites slow eating, storytelling, and seconds.

📌 Number of Servings: 6

⏳ Preparation Time: 20 minutes

🔥 Cooking Time: 3 hours (hands-off mostly)

🥢 Ingredients :

✅ 2.5 to 3 lbs (1.1–1.4 kg) pork butt (shoulder), trimmed and cut into large chunks

✅ 2 tbsp olive oil

✅ 1 large onion, finely chopped

✅ 2 carrots, diced

✅ 2 celery stalks, diced

✅ 4 garlic cloves, minced

✅ 1 tbsp tomato paste

✅ 1 cup dry red wine

✅ 1 (28 oz) can crushed tomatoes

✅ 1 cup chicken stock or water

✅ 2 bay leaves

✅ 1 tsp dried oregano

✅ 1/2 tsp crushed red pepper flakes (optional)

✅ Salt and pepper, to taste

✅ 1 lb (450 g) pappardelle or tagliatelle pasta

✅ Fresh basil or parsley, for garnish

✅ Grated Parmesan cheese, for serving

👨‍🍳 Instructions :

1. Sear the pork:
   In a large Dutch oven, warm the olive oil over medium-high heat until it’s hot and ready for cooking. Season pork with salt and pepper. Sear chunks on all sides until browned (about 8–10 mins). Remove and set aside.
2. Sauté aromatics:
   In the same pot, reduce heat to medium. Add onions, carrots, and celery. Cook until softened (6–8 mins). Add garlic and tomato paste; cook 2 mins.
3. Deglaze:
   Pour in red wine. Scrape up the browned bits from the bottom of the pot. Simmer until slightly reduced (about 5 mins).
4. Add tomatoes & pork:
   Add crushed tomatoes, chicken stock, oregano, bay leaves, red pepper flakes, and browned pork back to the pot. Stir to combine.
5. Braise:
   Cover with lid slightly ajar and simmer over low heat for 2.5 to 3 hours, or until pork is fall-apart tender. Stir occasionally.
6. Shred the pork:
   Remove pork, shred it with forks, discard any large fat pieces. Return meat to the pot. Simmer 10 more mins to blend flavors. Adjust seasoning.
7. Cook pasta:
   Cook pasta in salted water until al dente. Reserve 1/2 cup pasta water. Drain.
8. Combine & serve:
   Toss pasta with ragu, adding reserved water if needed for consistency. Serve with grated Parmesan and herbs.

💡 TIPS :

• Pork shoulder is ideal for long braising—rich and tender when slow-cooked.
• Make it a day ahead! The flavor deepens overnight.
• Want a smoother sauce? Use an immersion blender briefly before returning the shredded pork.
• Freeze leftovers in airtight containers—lasts up to 3 months.

📊 Nutrition Information (Per Serving – Estimation)

Note: Nutrition may vary based on exact ingredients and pasta type used.

❓ FAQ :

1. Can I use a different cut of pork (pork butt) instead of pork shoulder?
   Yes, but pork shoulder (or pork butt) is ideal for braising due to its fat and connective tissue. Pork loin or tenderloin will dry out and won’t shred as well.
2. Can I make this recipe in a slow cooker or Instant Pot?
   Absolutely! For a slow cooker: sear the pork and sauté the aromatics first, then cook on low for 8 hours. For Instant Pot: use the sauté function, then pressure cook on high for 60–70 minutes.
3. Can I freeze Braised Pork Ragu (pork butt)?
   Yes! Allow the ragu to cool fully before transferring it to airtight containers. It can be stored in the freezer for up to 3 months. When ready to enjoy, reheat slowly on the stovetop or in the microwave to preserve its rich flavor and texture.
4. What pasta shapes work best with pork ragu (pork butt)?
   Wide, ribbon-like pasta such as pappardelle, tagliatelle, or fettuccine work best as they hold the sauce well. Rigatoni or orecchiette also work.
5. Can I use white wine instead of red wine?
   You can, but red wine adds a deeper, richer flavor. White wine will make the sauce lighter and slightly more acidic.
6. How do I make this dish spicier?
   Add more red pepper flakes or a bit of Calabrian chili paste during cooking for extra heat.
7. Is it okay to make the ragu a day in advance?
   Definitely! In fact, the flavor improves overnight. Just reheat gently before serving.
8. What can I use instead of crushed tomatoes?
   You can use whole canned San Marzano tomatoes (crushed by hand) or tomato puree. Avoid diced tomatoes as they don’t break down well during braising.
9. Can I add cream or butter to the ragu?
   For a richer finish, you can stir in a tablespoon of butter or a splash of heavy cream at the end, though it’s not traditional.
10. Is this recipe gluten-free?
    The ragu itself is gluten-free. To make the whole dish gluten-free, serve it over gluten-free pasta or creamy polenta instead of regular pasta.

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