A Succulent Pork Ragu Takes Pasta Night to a New Level

Gather the ingredients. Preheat the oven to 325 F with a rack positioned in the center. Season pork all over with salt and pepper. The Spruce Eats / Jennifer Perillo Heat 1 tablespoon oil in a large dutch oven over medium-high heat. Add the pork and cook, turning a few times, until browned all over, 10 to 15 minutes. Transfer to a large platter (it will not be cooked through). The Spruce Eats / Jennifer Perillo Heat remaining tablespoon of oil in the same pot over medium-high heat. Add the onion, carrot, celery, and garlic, scraping up the browned bits from the bottom of the pan. Cook until fragrant and the onions are slightly softened, 3 to 4 minutes. Stir in the tomato paste and add the wine; bring to a boil. Cook until the wine is reduced by half, 3 to 4 minutes. Meanwhile, use scissors to cut the tomatoes in the can until finely chopped. Add the tomatoes with their juices, thyme, and rosemary to the pan. Season to taste with salt and pepper. The Spruce Eats / Jennifer Perillo Add the pork and any juices collected on the plate back to the pan. Cover and bake on the center oven rack until pork is tender enough to pull apart with a fork, 2 1/2 to 3 hours. The Spruce Eats / Jennifer Perillo Remove the rosemary sprig and discard. Use two forks to shred the pork, then stir the pork back into the sauce to combine. The Spruce Eats / Jennifer Perillo Serve over hot pappardelle pasta and top with Parmesan cheese. The Spruce Eats / Jennifer Perillo