Pork ragù with pasta

A rich recipe featuring wine, herbs, tomatoes, garlic and tender pork shoulder, this irresistible Italian braised pork ragù is perfect for the whole family.

Ingredients

• 1½ kilograms boneless pork, cut into pieces about 7 centimeters in size
• 1 tablespoon salt, plus more to taste
• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 2 large carrots, peeled and diced
• 4 celery ribs, diced
• 6 large garlic cloves, minced (adjust the amount to taste)
• 2 tablespoons tomato paste
• 1 can tomato sauce
• 3 cups dry white wine, such as Sauvignon Blanc
• 2 sprigs fresh thyme
• 2 sprigs fresh basil
• 2 sprigs fresh parsley
• 2 sprigs fresh sage
• Cooked pappardelle, for serving (or your favorite pasta)
• Polenta, for serving (optional)
• Freshly grated Parmesan, for serving (optional)

Step-by-step instructions

1. Preheat the oven to 170°C with the rack in the middle position.
2. Season the pork all over with salt. Heat the oil in a large cast-iron pot over high heat. Once the oil is shimmering, add the pork in batches and cook until browned all over, about 15 minutes total. Transfer the pork to a plate.
3. Discard half the fat from the pan and return it to medium heat. Add the onion, carrots and celery. Cook, stirring occasionally, until they begin to soften, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute more. Stir in the tomato paste until evenly coated. Add the tomato sauce and white wine and stir to combine. Increase the heat to high and bring the sauce to a simmer.
4. Return the pork to the pot along with any accumulated juices, nestling it into the sauce. Tie the thyme, basil, parsley and sage together with kitchen twine. Add the herbs to the pot. Cover, transfer to the oven and cook until the pork is very tender and falling apart, 3 to 3½ hours. Discard the herbs. Using tongs or two forks, transfer the pork to a cutting board and shred it, discarding any large pieces of fat. Return the shredded pork to the pot and stir to combine. Add salt to taste.
5. Serve the ragù over your choice of pasta or polenta, and top with grated Parmesan.

Enjoy your meal!