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Picture this: it’s a chilly evening, and the scent of savory pork braising gently in the oven fills your home, wrapping you in a warm embrace that’s every bit as comforting as a hug. That’s the beauty of Andy Ward & Jenny Rosenstrach’s Pork Shoulder Ragu. Inspired by the simple yet profound charms of homemade Italian cooking, this dish transforms an unassuming pork shoulder into a melt-in-your-mouth masterpiece, perfect for those evenings when you crave something soothing and satisfying.

Just imagine the moment when you pull that tender meat from the pot, its aromatic flavors mingling beautifully with a luscious tomato sauce. Toss it with silky pappardelle, and you’ve got a dinner that will wow your family or impress guests, all while keeping things delightfully easy. After a long day or a weekend spent at home, this ragu isn’t just a meal; it’s a celebration of homemade goodness and a reminder that slowing down to savor life is always worth it. Grab your apron, and let’s embark on this delicious journey together!

Why is Andy Ward & Jenny Rosenstrach’s Pork Shoulder Ragu a must-try?

Irresistible aroma: As the pork shoulder slowly braises, your kitchen will fill with an intoxicating scent that beckons everyone to the table. Effortless preparation: With a straightforward process, you can effortlessly whip up this comforting dish, making it perfect for both novice cooks and seasoned chefs. Rich flavor: The combination of red wine, fresh herbs, and ripe tomatoes creates a mouthwatering sauce that elevates the humble pork. Crowd-pleaser: This dish is a guaranteed hit for family dinners or gatherings with friends, impressing all who taste it. Versatile pairing: Serve it over pappardelle for a classic Italian touch, or get creative with your favorite pasta. Let’s dive deeper into this delightful recipe for an unforgettable culinary experience!

Andy Ward & Jenny Rosenstrach’s Pork Shoulder Ragu Ingredients

For the Ragu
• Boneless pork shoulder roast – This cut becomes tender and flavorful after braising, ideal for your ragu.
• Onion, chopped – A foundational flavor that adds sweetness as it cooks down.
• Garlic clove, minced – Packs a punch of aromatic essence that complements the dish beautifully.
• Salt and pepper – Essential for seasoning, enhancing all the other flavors in this savory dish.
• Olive oil – Helps to achieve a perfect golden-brown crust on the pork, adding richness.
• Butter – Adds creaminess and depth to the flavor profile of the ragu.
• Whole tomatoes, with juice – Creates a luscious, thick sauce that’s bursting with natural sweetness.
• Red wine – Brings complexity and a hint of acidity, balancing the richness of the pork.
• Fresh thyme – Adds earthy notes, elevating the overall taste of the ragu.
• Fresh oregano – Offers a classic Italian flavor that harmonizes perfectly with the other ingredients.
• Fennel seeds – A small amount imparts a subtle anise flavor, enhancing the dish’s depth.
• Hot sauce – A dash adds a kick, making this ragu tantalizing for those who enjoy a little heat.

For the Pasta
• Pappardelle – This wide pasta beautifully catches the ragu, making each bite indulgent.
• Freshly grated Parmesan – A generous sprinkle on top adds a savory finish that enhances the overall flavor of the dish.

This flavorful Andy Ward & Jenny Rosenstrach’s Pork Shoulder Ragu is sure to delight your taste buds and warm your heart!

How to Make Andy Ward & Jenny Rosenstrach’s Pork Shoulder Ragu

Preheat your oven to 325°F. Begin by generously seasoning the boneless pork shoulder roast with salt and pepper. Heat olive oil and butter in a large Dutch oven over medium-high heat until the butter melts—don’t let it burn.
Brown the pork roast in the pan, turning it to ensure it’s golden on all sides. This should take about 8 to 10 minutes. This step builds a beautiful crust that adds flavor!
Sauté the chopped onion and minced garlic for 1 minute until fragrant. Then, stir in the whole tomatoes (with juice), red wine, thyme, oregano, fennel seeds, and hot sauce. Bring this fragrant mixture to a boil, then cover the pot and transfer it to the oven.
Braise the pork for 3 to 4 hours, turning it every hour to keep it moist. If the sauce starts looking too thick or dry, feel free to add more liquid like water or red wine. You’ll know it’s ready when the meat practically falls apart!
Shred the pork using two forks on a cutting board—don’t forget to remove the herb sprigs while you’re at it! Add the shredded meat back to the pot, giving it a good stir to mix it into the luscious sauce.
Cook the pappardelle according to the package directions. Once the pasta is ready, you can either plate it individually topped with the ragu and a generous amount of Parmesan or toss the pasta together with the ragu for a cohesive dish, adding a splash of pasta water if needed.

Optional: Garnish with fresh herbs or an extra sprinkle of Parmesan for added flavor!
Exact quantities are listed in the recipe card below.

What to Serve with Andy Ward & Jenny Rosenstrach’s Pork Shoulder Ragu?

Savor a delightful meal that enhances the flavors of your comforting ragu and fills your kitchen with warmth.

Garlic Bread: Perfectly toasted, buttery garlic bread provides a crunchy, aromatic side that pairs beautifully with the rich sauce.
Mixed Green Salad: A refreshing salad with crisp greens and tangy vinaigrette adds balance, cutting through the ragu’s heartiness.
Roasted Vegetables: Choose seasonal veggies like carrots, Brussels sprouts, and bell peppers; their caramelized sweetness complements the savory ragu.
Creamy Polenta: Silky, soft polenta is a cozy alternative to pasta, soaking up the delicious sauce for a truly comforting dish.
Red Wine: A glass of robust red wine—like Chianti or Merlot—will enhance the flavors in your ragu while setting a lovely dinner atmosphere.
Tiramisu: End your meal on a sweet note with this classic Italian dessert, offering a light and luscious finish to your culinary experience.

Andy Ward & Jenny Rosenstrach’s Pork Shoulder Ragu Variations

Feel free to experiment and make this comforting dish your own with these delightful twists!

Spicy Kick: Add red pepper flakes or sliced jalapeños to the ragu for an exciting heat that dances on your palate. Each bite will bring a new level of warmth, perfect for spice lovers!
Smoky Flavor: Incorporate smoked paprika into the sauce while it simmers. This will infuse a depth of flavor, making the ragu not just tasty, but interestingly complex.
Veggie Boost: Stir in chopped carrots, celery, or bell peppers for an added layer of flavor and nutrition. These veggies will meld into the sauce beautifully, enhancing the overall heartiness of the dish.
Mushroom Medley: Mix in sautéed mushrooms to the ragu for an earthy twist. They’ll add a velvety texture and robust flavor that pairs perfectly with the pork.
Citrus Burst: Zest a lemon or orange into the sauce for a bright, fresh lift. This unexpected addition brings a delightful contrast to the richness of the ragu!
Herb Variations: Experiment with different herbs like basil, rosemary, or sage for a unique flavor profile. Each herb will lend its distinct personality, making the dish feel brand new every time.
Wine Choice: Switch up the red wine with a robust Chianti or a fruity Merlot for a different depth of flavor. Your choice of wine will influence the overall ambiance of the ragu.
Pasta Alternatives: Try serving the ragu over gnocchi, polenta, or even zucchini noodles for a gluten-free alternative. This will keep the essence of the dish intact but provide a new texture to enjoy.

Make Ahead Options

These Andy Ward & Jenny Rosenstrach’s Pork Shoulder Ragu are perfect for busy home cooks looking to streamline meal prep! You can season and brown the pork shoulder up to 24 hours in advance, and store it in the refrigerator for optimal flavor. The ragu can also be fully prepared, then cooled and refrigerated for up to 3 days before serving; just reheat it gently on the stove, adding a splash of water or wine to keep it moist. When it’s time to enjoy, simply cook the pappardelle pasta as instructed and toss it with the warmed ragu for a dinner that’s just as delicious as when freshly made. This way, you can savor homemade goodness without all the last-minute hustle!

Expert Tips for Andy Ward & Jenny Rosenstrach’s Pork Shoulder Ragu

Perfect Pork Prep: Season the pork shoulder well with salt and pepper before browning. This step is crucial for flavor development during the braising process.
Braising Bliss: Remember to check the liquid level every hour while braising. If it looks dry, add a little water or red wine to keep your ragu moist and flavorful.
Herb Removal: When shredding the pork, don’t forget to remove the sprigs of thyme and oregano! These can add bitterness if left in the sauce.
Pasta Perfection: Cook your pappardelle just until al dente before adding it to the ragu. This allows the pasta to absorb some of the sauce, enhancing the flavor.
Savory Finish: Top your dish with freshly grated Parmesan cheese right before serving. This adds a creamy, salty finish that elevates Andy Ward & Jenny Rosenstrach’s Pork Shoulder Ragu.

Storage Tips for Andy Ward & Jenny Rosenstrach’s Pork Shoulder Ragu

Fridge: Store leftover ragu in an airtight container for up to 3 days. Make sure it cools completely before refrigeration to maintain its rich flavors.
Freezer: For longer storage, freeze the ragu in portions for up to 3 months. Use freezer-safe bags or containers, removing as much air as possible to prevent freezer burn.
Reheating: Thaw frozen ragu overnight in the fridge. Reheat gently on the stove over low heat or in the microwave, adding a splash of water or broth to revive its saucy consistency.
Pasta Storage: Keep leftover pappardelle separate from the ragu to prevent it from becoming mushy. Store pasta in an airtight container in the fridge for up to 2 days.

Andy Ward & Jenny Rosenstrach’s Pork Shoulder Ragu Recipe FAQs

How do I choose the right pork shoulder for this recipe?
Absolutely! For the best results, look for a boneless pork shoulder roast that has a good amount of fat marbling. This fat renders while cooking, keeping the meat juicy and tender. Avoid cuts that look too lean or have dark spots, which may indicate spoilage. A piece weighing 2 to 2.5 pounds is ideal for the recipe.

How should I store leftover Pork Ragu?
You can store leftover ragu in an airtight container in the fridge for up to 3 days. Be sure to let it cool completely before placing it in the fridge to preserve its rich flavors. This makes it perfect for lunchtime cravings you’ll have later in the week!

Can I freeze the Pork Ragu?
Very! To freeze, portion the ragu into freezer-safe bags or containers, making sure to remove as much air as possible. It can last for up to 3 months in the freezer. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat gently on the stovetop. Add a splash of water or broth while reheating to maintain a saucy consistency.

What should I do if my ragu turns out too thick during cooking?
If your ragu is looking a bit too thick, no worries! Just before serving, gradually stir in a bit of water, wine, or broth to reach your desired consistency. Aim for a velvety sauce that clings perfectly to the pasta. Always adjust to your taste!

Can I make this dish safe for my dietary needs?
Of course! If you’re concerned about allergies, be sure to double-check the labels for any packaged ingredients such as hot sauce and broth. If needed, you can substitute the hot sauce for a milder seasoning or omit it altogether for a kid-friendly version. This recipe is adaptable for anyone who loves rich flavors!

What’s the best way to serve Pork Ragu with Pappardelle?
The more the merrier! You can choose to serve the pappardelle in individual bowls topped with the ragu and a generous sprinkle of Parmesan, or you can toss the pasta together with the ragu for a cohesive dish. Either way, a touch of pasta cooking water helps bind everything together, enhancing the richness of the flavors. Enjoy!