Ingredients

The following ingredients have 4 Servings
  • 2 ½ tablespoons vegetable or grapeseed oil, divided
  • 2 pounds  boneless pork shoulder, fat trimmed
  • ½ yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, trimmed and diced
  • 2 garlic cloves, minced
  • 1 tablespoon minced thyme leaves
  • 2 teaspoons minced sage leaves
  • 1 teaspoon minced rosemary
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 1 (28 ounce) can whole tomatoes
  • salt and pepper to taste
  • 24 to 30 ounces dry pappardelle

Instruction

  • Preheat oven to 325˚F.
  • Place a Dutch oven over medium-high heat. Cut pork shoulder into four equal pieces and season all over with salt and pepper. Pour 1 tablespoon oil into Dutch oven and sear pork for 3 to 4 minutes on each side. Remove pork from pan and set aside.
  • Drain all fat from pot and add remaining oil. Add onion, carrot and celery and sauté for 4 to 5 minutes or until the onions begin to sweat and become slightly translucent. Add garlic and season with salt and pepper. Stir together.
  • Add herbs and continue to sauté for 3 to 4 minutes.
  • Add tomato paste and stir together. Lightly season with salt and pepper.
  • Deglaze pot with wine, making sure to scrape up all the brown bits from the bottom.
  • Reduce heat to medium and simmer until about ½ wine has evaporated.
  • Add the whole tomatoes, including juices, and stir together, slightly breaking up the tomatoes with the back of a wooden spoon.
  • Once mixture is simmering again, add pork back into the pot and bring to a boil. Cover pot and place on the lowest shelf in your oven.
  • Braise pork for about 2 hours or until the pork is fork tender.
  • Remove pot from oven and finely shred pork with two forks. Adjust seasonings if needed. Cover until ready to use.
  • Fill a large pot with water and place over high heat.
  • Once water is boiling, add a small handful of salt followed by pasta. Boil pasta, stirring frequently, until al dente, 5 to 7 minutes. Drain.
  • Divide pasta into individual bowls and top with a large ladle of ragu. Top with freshly grated Parmesan and serve.