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Pasta with Braised Pork Ragu {plus a $240 Le Creuset Braiser Giveaway!}

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braised pork shoulder ragu

A sophisticated and elegant yet surprisingly easy recipe for Pasta with Braised Pork Ragu that will impress your family and friends at your next dinner party.  Thanks to Le Creuset for providing me this braiser for recipe testing and for hosting our giveaway.  As always, all views, opinions, and recipes are my own.

You’re hosting a dinner party or a big family dinner.  You need a dish that is going to wow and impress everyone, but you don’t want to be standing over a stove all day.  I’m with you.  And here’s the answer.

I make this Pasta with Braised Pork Ragu at least a couple times every winter.  I love it.  The people I make it for love it.  It’s hearty.  It’s comforting.  And it’s inspired by Mario Batali’s Taccozzette Con Stracotto at his NYC restaurant, Otto.

The magic within this Braised Pork Ragu actually happens when you are away from the kitchen.  Yup, that’s right.  You can go ahead and enjoy your time reading a book, taking a nap, watching tv, or maybe taking a nap while watching tv 🙂  You just let the slow simmering dish do it’s thing, transforming from a bunch of ingredients into this luxurious, complex-tasting pulled pork ragu.

braised pork shoulder ragu

You like that blue cooking vessel?  It’s my new toy that I received from my pals over at Le Creuset.  You know how much of a fan of Le Creuset I am, right?

I may not be able to correctly pronounce it… Lay Crew-sett is my Americanized butchered attempt, but this French cookware company is hands down my favorite.  My whole kitchen is stocked to the brim with their cookware, bakeware, and cooking utensils.  Just ask Asheley, she’ll be more than happy to tell you how much “kitchen stuff” I have.  Right Asheley?! 🙂

Their cast iron and enamel covered braisers are made specificially to spread wet and dry heat evenly to break down tough pieces of meat like this pork shoulder.  I like it.  A lot.

And you can win your very own Le Creuset Braiser!  That’s right, we’re giving one away.  All $240 of it. Entry instructions are at the bottom of this post 🙂 

braised pork shoulder ragu

This braised pork shoulder ragu recipe is a one-pot wonder.  Seriously.  You just dump a bunch of stuff into the braiser, let it do it’s slow-cooking magic, and boom…  you have yourself an instant, warming, hearty dish that’s perfect for a special winter night dinner.

braised pork shoulder ragu

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Pasta with Braised Pork Ragu

  • Prep Time: 20 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 20 minutes
  • Yield: 6-8 Servings 1x
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Ingredients

Scale
  • 3 tablespoons olive oil
  • 3 pounds boneless pork shoulder (or 4–6 pound bone-in pork shoulder)
  • 2 large red onions, finely chopped
  • 2 large carrots, grated
  • 6 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 dried bay leaves
  • Pinch of crush red pepper flakes
  • 1 cup red wine
  • 1 (28 ounce) can diced tomatoes
  • 1 (28 ounce) can crushed tomatoes
  • 1 (6 ounce) can tomato paste
  • 1 cup water
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup fresh basil, roughly chopped
  • Rigatoni, Pappardelle, or pasta of choice
  • Parmigiano Reggiano, for garnish

Instructions

  1. Trim and remove any excess fat from pork shoulder. Cut pork shoulder into approximate 4-5″ wide pieces. Using a paper towel, pat the surface of pork so that it’s dry, then season generously with Kosher salt and freshly ground black pepper.
  2. Heat oil over medium-high heat in a braiser, dutch oven, or other large heavy-bottom pot or skillet that has a lid. Sear pork on all sides, approximately 3 minutes a side, until a nice golden brown crust is achieved. Remove seared pork from pot and set aside. Do in batches, if necessary.
  3. Lower heat to medium. Add onions and carrots to the pan, season generously with Kosher salt, and cook, stirring occasionally, until vegetables begin to soften, about 4-5 minutes. Add garlic, thyme, basil, oregano, crushed red pepper (if using), and bay leaves, and cook, stirring occasionally, for another 1 to 2 minutes.
  4. Stir in red wine. Let cook for approximately 4-5 minutes, until the wine has slightly reduced. Add diced tomatoes, crushed tomatoes, tomato paste, and water. Stir to combine. Add pork back into the pan. The liquid should cover at least 1/3 of the meat.
  5. Bring mixture to a boil, then reduce heat to maintain a gentle simmer and cover. Check on sauce now and again, giving it a quick stir and turning the pork. Cook for approximately 4-5 hours, or until meat is fall-apart tender. When pork is ready, remove from pot into a large bowl. Let cool slightly, then using 2 forks or your hands, shred the pork into bite-sized pieces.
  6. Remove bay leaves from sauce and return shredded pork to pan. Let cook on low for at least 30 minutes.
  7. When ready to serve, bring a large pot of salted water to a boil. Add in pasta and cook to package directions, making sure to cook to al dente. Drain pasta, then immediatley add to the pork ragu along with the fresh basil. Let cook for 1 minute, allowing basil to wilt slightly and pasta to absorb a bit of the ragu. Serve, with freshly grated Parmigiano Reggiano

3.5 Quart Le Creuset Braiser Giveaway!

1 (one) winner will be selected randomly (computer-generated via the contest widget below) to receive a 3.5 Quart Le Creuset Braiser in YOUR choice of color.



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Comments

  1. I would LOVE to make stews and soups, but what I’m lost lookig forward to is braising near then roasting in the oven. The versatility is amazing. Possibilities are endless!

    Reply

  3. Soups, stews, and healthy hearty winter meals would be great for cooking in this. I love trying new recipes and would love to give the one in this post a try!

    Reply

  4. We must be mind twins both posting pork! But WHY NOT…pork makes everything better.
    This sauce looks so thick and creamy. I would love to be eating this for dinner tonight! Yum-o-rama.

    Reply

  8. If given the the chance to win i would cook everything on it. I’ll try today’s featured recipe to let my family taste something new. Thanks for the chance.

    Reply

  11. Oh my gosh, do you know me?! For the past 2 months I hosted a lot of holiday dinners and that’s exactly what I asked myself each time…what’s a wow factor, what’s something I won’t need to slave over? This would have been perfect. Never fear, there is always a party near and I MUST keep this recipe in mind. Yum yum yum!!

    Reply

    • I’m so with you Tina. So many times when I have people over I tell myself… ok Chris, make things that you can prepare ahead of time and don’t have to be in the kitchen… and then I spend all night in the kitchen. If only I could follow my advice all the time, haha! It’s not that easy, right?!

      Reply

  19. Oh I love the sound of this pork ragu! Anything slow cooked like this is always so so good! And over pasta … delicious! I’ve tried to convince my husband a few times that I need a braiser (or really anything from them) … no dice : ) haha To be fair my kitchen is pretty packed!

    Reply

    • I’m so with you Ashley… you can’t go wrong with slow-cooked pork ever. It’s kind of like cheating because you know it’s going to taste god, haha. Let me help with the hubs… listen, Mr. Cookie Monster Cooking, Ashley NEEDS a Le Creuset piece for her kitchen. It’s of the utmost importance. Did that help?

      Reply

  21. I’d make Chicken and Rice, yellow rice with veggies in this beautiful Braiser. The color contrast would be stunning.

    Reply

  26. Mmmm, braised pork sounds awesome and this looks so delicious!! I think I would be making this amazing dish in the Le Creuset Braiser!!

    Reply

  27. I think I would try a nice brisket. It takes awhile to get it really tender, so the long braising would work marvelously.

    Reply

  28. What won’t I make 🙂 I love to cook and with a family of six I can always make large portions. One day I hope to have a set however, it will take me a while. Seems like kid’s braces, college tuitions, or unexpected expensive incidents always come first. Till then happy cooking and creating wonderful good healty tasty food to us all. ♥

    Reply

  32. I would use this for all sorts of soups, stews, chilis…everything! I love my Dutch oven and could use a smaller because as well.

    Reply

  33. I would use this for all sorts of soups, stews, chilis…everything! I love my Dutch oven and could use a smaller braiser as well.

    Reply

  40. I have never cooked with a braiser, but I sure would love to learn. I think your recipe sounds awesome. Can you cook things like meat balls and a brisket in it? I can think of lots of dishes I like to leave cooking while I read or take a nap. 🙂

    Reply

  41. I would probably make something similar to your braised pork in pasta sauce, but perhaps change it to chicken with a white sauce. I’m not a very good cook so I’d probably burn it anyway.

    Reply

  42. I love Le Creuset! And dinners that pretty much cook themselves. The pork ragu looks delicious – very warming for winter (even tho I’m in hot Australia right now!) and it looks like it would go a long way, too.

    Reply

  43. I love Le Creuset. I started loving it the moment I saw the movie Julie/Julia and subsequently began DVRing old PBS specials with Julia Child. I cook everyday for my boyfriend – sometimes elaborately lol, and the first thing I would make would be boeuf bourguignon. It is my absolute favorite dish. Your above recipe reminds me so much of this amazing wild boar papperdale served at Serratto in Portland. I am looking forward to making your recipe ASAP!

    Reply

  50. I would love to braise a venison roast with onions, mushrooms, and garlic 😉 ! Thanks for the chance, these pans are amazing.

    Reply

  66. I would definitely make this dish. I’m pinning it now. For now I’ll make it in my crockpot but would love to have one of this. I’d make soup in it too as I have no good soup pots.

    Reply

  73. This Braise Pork Ragu looks so good, I think my kids might even eat it, lol. If I had that Le Creuset Braiser the first thing I would use it for would be this recipe!

    Reply

  75. I would love to make braised lamb shanks, osso bucco, and your braised pork ragu which looks and sounds beyond enticing!

    Reply

  79. I LOVE to cook and have been DYING for a Le Creuset piece to try out. I have heard they are amazing! The first thing I would cook would be chili!

    Reply

  88. I love pork ragu and yours looks so delicious! Pinned. I also love that Le Creuset Braiser! I would make Hearty Mushroom Stew … because that is what I’ve been making lately 😀

    Reply

  94. Well this recipe for starters because it looks delish, but I’m also trying to make more soups and stews now that the weather is colder. I have a board full of pins that I’d love to make but don’t have the necessary pots to do so. This would definitely help!

    Reply

  124. Mmm…I’d caramelize the biggest pot of onions ever and eat them all myself. Or perhaps be less selfish and make some sort of tasty eggplant thing, since I’m not exactly a meat eater.

    Reply

  127. Creuset pans are so awesome, and all I have is a teeny, tiny one. I’d put this to good use for sure! The first thing I would make would probably be the pork ragu above.

    Reply

  142. Chicken paprikash, my families favorite meal. And of course I would try your pork ragu recipe as well, sounds delicious.

    Reply

  157. I would try my hand at my dads ropa vieja recipe… He lets the meat simmer away for hours with loads of juicy vegetables.
    I’d also like to make some of the incredible dishes I learned to cook in my Indian cooking class!

    Reply

  159. What wouldn’t you make? From all of your delicious meals, and me being a southern girl with a things for hearty soups and stews this is one item I would love to add to my collection. I could even make one giant Crack Pie w/Cookie Butter!

    Reply

  161. Korean braised short ribs with carrots, potatoes, and big Korean radishes all of which would soak up the juices flowing from the beef and succulent sauce.

    Reply

  163. Pulled pork is my favorite thing to order at a BBQ restaurant. I’ve made it once and don’t know why I never made it again. But after seeing this recipe, I’d definitely like to try it over pasta. So that’s what I’d make if I won: this recipe.

    Reply

  175. Suck good ideas from all the comments, Im sure one of the first things I would make would be a bubbly Marinara Meat Sauce with red wine 🙂

    Reply

  176. Wow, so many things to make in the Le Creuset Braiser – first off, I would try the pork rague, and then, I think I would make Swedish Pot Roast!

    Thanks for the opportunity to try and win this!!

    Reply

  179. I would make a Cipaille, this is a French Canadian (?) dish of six layers of different meats (some game) recovered/sealed with a tick layer of dough and baked for a long time to braise the meats. Haven’t had one in close to 25 years but I promise to make one with the Braiser!

    Reply

  181. the possibilities are endless using this fantastic vessel! – let me see – Slovak pork and sauerkraut (with homemade sauerkraut of course)….black bean soup……all day gravy (pork, chicken, beef, meatballs, Italian sausages are all included in this fantastic “gravy” (or sauce if you are not Italian lol)

    Reply

  183. I would have to follow your recipes and learn how to cook something more than a peanut butter sandwich if I won this braiser… good thing I’m marrying a guy who knows how to cook!!

    Reply

  184. I cook for my parents, they are up in their latter 70’s and one of my older sisters every day… This would help me so much when making stews, soups, Beef or Pork Roast dinners… Being handicapped myself, I can’t afford to get one, it’s a beautiful pot and nice enough to place on the table as well… I so LOVE to cook… All my pots and pans are hand me downs and so very old !!! Thanks for the opportunity to win one !!! Awesome !!!!!

    Reply

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