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pork ragu on pacheri in bowl next to salad

Pork Shoulder Ragu with Paccheri

  • Author: Sarah John
  • Prep Time: 45 minutes
  • Total Time: 4 hours
  • Yield: 6 1x
  • Category: Pasta
  • Method: Braise
  • Cuisine: Italian

Description

The pork shoulder ragu is luxurious! 

The recipe is adapted from Cook Beautiful by Athena Calderone.

Ingredients

Scale
  • 4 lbs pork shoulder, trimmed of fat and cut into 2 inch pieces*
  • salt and pepper
  • 2 tablespoons olive oil
  • 2 sprigs fresh rosemary
  • 4 or 5 sprigs fresh thyme (or 1 teaspoon dried)
  • 1 bay leaf
  • 1 cup dry red wine (I use Chianti)
  • 4 cups chicken stock 
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 large onion, finely diced
  • 2 medium carrots, peeled and finely diced
  • 2 celery stalks, finely diced
  • 5 garlic cloves, minced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon fennel seed
  • 1 cup whole milk
  • 1 tablespoon tomato paste
  • 1 28 oz can crushed tomato
  • 1 lb paccheri (or other pasta choice)*
  • shredded pecorino
  • 6 oz buratta or ricotta cheese
  • fresh parsley, chopped

Instructions

  • Pre-heat oven to 325 F.
  • Heat olive oil in a large dutch oven. 
  • Generously season the pork with salt and fresh ground pepper. When oil is shimmering, add half of the meat to the pan and brown on all sides (about 3- 4 minutes a side should do it). When pork is browned, use a slotted spoon to transfer it to a plate. Brown the second half of the pork and transfer it to the plate.
  • Add the wine to dutch oven and simmer over medium. Use your wooden spoon to loosen any crispy pork bits stuck to the bottom. Add the rosemary and thyme. Let the wine simmer for about 5 minutes or until it reduces by half. Return meat to pan and add the chicken stock and bay leaf.  Bring to a simmer. Cover the pot and transfer it to the oven.*
  • Let the meat braise in the oven for about 2 hours (until it is tender enough to easily shred).
  • Remove the pot from the oven. Use a slotted spoon to transfer the meat to a plate. Bring the braising liquid to boil and and allow it simmer on high for 20 to 30 minutes (until it has cooked down to about 1 cup). In the mean time, shred the pork. Transfer the braising liquid to a bowl. Skim the fat off the top. 
  • Return pot to heat and melt butter with 2 tablespoons olive oil. Add the onion, carrot, and celery. Cook until soft, about 7 minutes. Add garlic, red pepper flakes, and fennel and cook 2-4 minutes more. Add the tomato paste, crushed tomatoes, milk, pork, and reserved braising liquid. Simmer uncovered over low for 1 hour. Adjust seasoning if needed.
  • When you are ready to eat, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions for al dente. Drain pasta.
  • To serve, divide pasta evenly in large pasta bowls. Top with generous portion of ragu and garnish with burrata/ricotta, pecorino, and parsley.

Notes

*If you can find boneless pork shoulder, it makes chopping easier but I usually buy bone-in as that is what all our grocery store has.

*The stock should just cover the meat. If not add a bit more (or a little water).

I think one pound of paccheri feeds about 4. The recipe will need enough ragu sauce for at least 6 servings – cook a little extra pasta if you plan to feed 6.

Keywords: braise, pork shoulder, ragu, pasta, paccheri, burrata

Find it online: https://diningalfresco.com/pork-shoulder-ragu/