A complex and exquisite yet shockingly simple recipe for Pasta with Braised Pork Ragu that will dazzle your loved ones at your next evening gathering. On account of Le Creuset for giving me this braiser to recipe testing and for facilitating our giveaway. As usual, all perspectives, feelings, and recipes are my own.

You’re facilitating a supper get-together or a major family supper. You want a dish that will wow and intrigue everybody, except you would rather not be remaining over an oven day in and day out. I’m with you. Furthermore, here’s the response.

I make this Pasta with Braised Pork Ragu multiple times each colder time of year. I love it. Individuals I make it for adoration. It’s generous. It’s soothing. Furthermore, it’s enlivened by Mario Batali’s Taccozzette Con Stracotto at his NYC café, Otto.

The enchantment inside this Braised Pork Ragu really happens when you are away from the kitchen. Correct, truth be told. You can feel free to partake in your time perusing a book, sleeping, staring at the television, or perhaps sleeping while at the same time sitting in front of the television You just let the sluggish stewing dish do its thing, changing from a lot of fixings into this lavish, complex-tasting pulled pork ragu.


Do you like that blue cooking vessel? It’s my new toy that I got from my buddies over at Le Creuset. You know what amount of a devotee of Le Creuset I’m, correct?

I will be unable to accurately articulate it… Lay Group sett is my Assimilated butchered endeavor, yet this French cookware organization is undoubtedly my #1. My entire kitchen is supplied to the edge with their cookware, bakeware, and cooking tools. Simply ask Ashley, she’ll gladly let you know how much “kitchen stuff” I have. Right Ashley?!

Their cast iron and polish-covered braisers are made specifically to spread wet and dry intensity uniformly to separate hard bits of meat like this pork shoulder. I like it. A great deal.

What’s more, you can win your own special Le Creuset Braiser! Truth be told, we’re parting with one. All $240 of it. Section directions are at the lower part of this post

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 its slow-cooking magic, and boom…  you have yourself an instant, warming, hearty dish that’s perfect for a special winter night dinner.


  • 3 tablespoons olive oil
  • 3 pounds boneless pork shoulder (or 46 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 crushed red pepper flakes
  • 1 cup red wine
  • 1 (28 ounces) can of diced tomatoes
  • 1 (28 ounces) can of crushed tomatoes
  • 1 (6 ounces) can of 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


  1. Trim and remove any excess fat from pork shoulder. Cut pork shoulder into approximately 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 the pot and set it aside. Do it 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 the 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 it from the 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 immediately 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

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