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Dinner recipe · from the recipe book

Pork Ragù Pappardelle with Mushrooms and Basil

A slow-braised, fork-tender pork shoulder and mushroom tomato sauce clings to wide ribbons of pasta, finished with fresh basil and Parmesan.

Pork Ragù Pappardelle with Mushrooms and Basil

Ingredients

  • 1 lb500 gPork shoulder (Boston butt), trimmedcut into 2-inch chunks
  • ¾ tsp5 gSaltdivided
  • ½ tsp1 gBlack pepper
  • 1½ tbsp20 gOlive oil
  • 4¼ cups sliced300 gWhite mushroomssliced
  • 1 medium110 gYellow onionfinely diced
  • 1 medium61 gCarrotsfinely diced
  • 4 cloves12 gGarlicminced
  • 2 tbsp30 gTomato paste
  • 1¾ lb800 gDiced tomatoes, canned
  • 1 cup240 gLow-sodium chicken broth
  • 1 tsp1 gDried oregano
  • ¼ tsp0.5 gCrushed red pepper
  • 12 oz340 gPasta, drypappardelle or tagliatelle
  • 12⅔ cups3,000 gWater
  • ¾ cup leaves20 gFresh basiltorn
  • ⅓ cup grated30 gGrated Parmesan

Steps

  1. Pat the pork shoulder dry and season it with half the salt and the black pepper.
  2. Heat the olive oil in a Dutch oven over medium-high heat. Brown the pork on all sides, about 8 minutes, then move it to a plate.
  3. Add the mushrooms to the Dutch oven and cook until browned and their liquid evaporates, about 7 minutes.
  4. Add the onion and carrot and cook until soft, about 5 minutes. Stir in the garlic and tomato paste and cook 1 minute.
  5. Stir in the canned tomatoes, chicken broth, oregano and red pepper flakes, scraping up the browned bits. Return the pork and its juices.
  6. Cover, bring to a simmer, then lower the heat and cook gently until the pork is fork-tender and well past 145°F (63°C), about 2 hours, stirring now and then.
  7. Shred the pork in the pot with two forks. Simmer uncovered a few minutes to thicken if needed.
  8. Near the end, bring the water to a boil in a large pot with the remaining half of the salt. Cook the pasta until al dente, then scoop out a cup of pasta water and drain.
  9. Toss the pasta into the ragù with a splash of the reserved pasta water until glossy. Stir in most of the basil.
  10. Serve topped with the Parmesan and the rest of the basil.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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