Slow Cooker Pork Ragu with Pappardelle is the epitome of comfort food—rich, hearty, and full of depth. This Italian-inspired dish features tender, slow-cooked pork simmered in a luscious tomato sauce infused with garlic, herbs, and a splash of red wine.

The sauce clings perfectly to wide, silky pappardelle pasta, creating a restaurant-quality meal right at home. It’s perfect for cozy nights, family dinners, or special occasions when you want a dish that feels indulgent but requires minimal hands-on time. The slow cooker does all the work, leaving you with melt-in-your-mouth pork and an irresistible aroma filling your kitchen.

Why I Love This Recipe

I love this recipe because it captures the soul of Italian cooking—simple ingredients, slow cooking, and big flavor. The pork becomes so tender that it falls apart effortlessly, while the sauce deepens in richness as it simmers all day.

It’s also incredibly versatile: serve it over pappardelle for an elegant dinner, or spoon it over creamy polenta for a rustic twist. Plus, it’s freezer-friendly and tastes even better the next day, making it a practical and rewarding dish for busy schedules or meal prepping.

Why It’s a Must-Try Dish

This dish is a must-try because it’s luxurious yet easy, transforming humble ingredients into something spectacular. The slow-cooked pork ragu tastes like it’s been simmering on a nonna’s stove for hours—deeply flavorful, aromatic, and comforting.

The combination of tender shredded pork, herby tomato sauce, and buttery pappardelle noodles creates the perfect balance of texture and taste. It’s also crowd-pleasing, ideal for dinner parties, family gatherings, or a romantic meal at home.

Recipe Overview

• Preparation Time: 20 minutes
• Cooking Time: 6–8 hours (on Low) or 4–5 hours (on High)
• Total Time: About 8 hours 20 minutes
• Servings: 6
• Course: Main Course
• Cuisine: Italian
• Calories: Approximately 550 kcal per serving

Ingredients

For the Pork Ragu

• 2 lbs (900g) boneless pork shoulder, trimmed and cut into large chunks
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 can (28 oz / 800g) crushed tomatoes
• 2 tbsp tomato paste
• 1 cup (240 ml) dry red wine
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 bay leaves
• ½ tsp crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• 1 cup (240 ml) chicken or beef broth

To Serve

• 1 lb (450g) pappardelle pasta
• Freshly grated Parmesan cheese
• Fresh basil or parsley, chopped (for garnish)

Cooking Directions (Step-by-Step Preparation Method)

Step 1: Prepare the Pork

Pat the pork shoulder pieces dry and season them generously with salt and pepper. This helps create a flavorful crust when browning.

Step 2: Brown the Pork

In a large skillet, heat olive oil over medium-high heat. Sear the pork pieces on all sides until golden brown. This step locks in flavor and adds depth to the ragu. Transfer the browned pork to your slow cooker.

Step 3: Sauté the Vegetables

In the same skillet, add onion, garlic, carrots, and celery. Sauté for about 5 minutes until softened and aromatic. Stir in tomato paste and cook for 1 minute to enhance its sweetness.

Step 4: Deglaze the Pan

Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes, then pour the mixture into the slow cooker.

Step 5: Add Remaining Ingredients

Add crushed tomatoes, broth, oregano, thyme, bay leaves, and red pepper flakes. Stir everything gently to combine.

Step 6: Slow Cook

Cover and cook on Low for 7–8 hours or High for 4–5 hours, until the pork is fork-tender and easily shreds apart.

Step 7: Shred the Pork

Remove the pork pieces and shred them with two forks. Discard bay leaves and return the shredded pork to the slow cooker, mixing it into the sauce.

Step 8: Cook the Pasta

Just before serving, cook the pappardelle according to package directions until al dente. Drain and toss lightly with olive oil.

Step 9: Combine and Serve

Toss the pappardelle with the pork ragu until evenly coated. Garnish with grated Parmesan cheese and chopped fresh basil or parsley.

How to Serve

Serve the Pork Ragu over a warm bed of pappardelle pasta, topped with extra Parmesan and a drizzle of olive oil. Pair it with a glass of red wine and a side of garlic bread or a crisp green salad for a complete, comforting meal.

Recipe Tips

• Sear the pork well: Browning adds rich, caramelized flavor to the sauce.
• Use quality wine: Choose a dry red wine you’d enjoy drinking—it enhances the sauce.
• Adjust the consistency: If the sauce is too thick, add a splash of broth or pasta water before serving.
• Make ahead: This ragu tastes even better the next day after the flavors meld.

Variations

• Beef Ragu: Substitute pork shoulder with beef chuck for a heartier version.
• Spicy Ragu: Add extra red pepper flakes or a pinch of chili powder for a kick.
• Creamy Twist: Stir in ¼ cup of heavy cream or mascarpone before serving for a richer texture.
• Vegetable Add-ins: Mushrooms, bell peppers, or zucchini can be added for extra nutrition and flavor.
• Polenta or Gnocchi: Instead of pasta, serve this ragu over creamy polenta or fluffy gnocchi.

Freezing and Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze the pork ragu (without pasta) in freezer-safe containers for up to 3 months.
• Reheating: Thaw overnight in the fridge, then reheat gently on the stovetop or microwave, adding a splash of broth if needed to loosen the sauce.

Special Equipment Needed

• Slow cooker (6-quart or larger)
• Large skillet (for browning)
• Tongs or slotted spoon
• Forks (for shredding)
• Pasta pot

FAQs

Q1: Can I make this without wine?
Yes, substitute the red wine with additional broth or a splash of balsamic vinegar for depth.

Q2: What pasta works best besides pappardelle?
Tagliatelle, fettuccine, or rigatoni are great alternatives that hold up well to thick sauces.

Q3: Can I use pork tenderloin?
Pork tenderloin cooks faster but won’t be as flavorful or tender as pork shoulder. Stick to shoulder for best results.

Q4: How can I thicken the sauce?
Remove the lid during the last 30 minutes of cooking to let the sauce reduce naturally.

Q5: Can I make this in an Instant Pot?
Yes! Use the sauté function to brown the meat and vegetables, then cook on high pressure for 45 minutes with a natural release.

Conclusion

Slow Cooker Pork Ragu with Pappardelle is comfort food at its finest—hearty, flavorful, and soul-satisfying. It’s a dish that transforms simple ingredients into a luxurious, slow-simmered masterpiece perfect for any occasion. Whether you’re hosting dinner or looking for a cozy weekend meal, this ragu brings authentic Italian warmth to your table. Its rich sauce, tender pork, and comforting pasta make it a must-have in your fall and winter recipe rotation. Once you try it, it’ll become one of your go-to favorites for years to come.