By Grocery List Plus Editorial Staff | Published on October 4, 2026

Pappardelle with Ricotta and Pork Ragu

Name: Pappardelle with Ricotta and Pork Ragu
Cuisine: Italian
Ingredients: 2 lb pork shoulder, fat trimmed and cut into 1½ inch cubes; 3 tbsp olive oil; 1 tbsp fresh rosemary, chopped; 1 tbsp fresh sage leaves, chopped; ½ tsp dried red chili flakes; 1 medium medium Spanish onion, finely diced; 4 clove garlic cloves, minced; 1 large large carrot, diced; 1 stalk celery stalk, diced; 2 cup dry red wine; ½ cup chicken stock; 26 oz strained tomatoes; 1 piece lemon zest, grated; 1 lb dried pappardelle pasta; 3 tbsp butter; ½ cup Parmigiano Reggiano cheese; ½ cup ricotta cheese; ½ cup fresh basil leaves; sea salt; freshly cracked black pepper

Recipe GLPR0709c3b663a6ad

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Italian

Main Course

Stovetop

Tender ribbons of pappardelle pasta crowned with a rich, slow-simmered pork ragù made from cubed pork shoulder, aromatic vegetables, red wine, and tomatoes. The sauce simmers until the meat becomes fall-apart tender, then is tossed with the pasta and finished with dollops of creamy ricotta, fresh basil, and aged Parmigiano Reggiano.

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Ingredients

2 lb pork shoulder, fat trimmed and cut into 1½ inch cubes

3 tbsp olive oil

1 tbsp fresh rosemary, chopped

1 tbsp fresh sage leaves, chopped

½ tsp dried red chili flakes

1 medium medium Spanish onion, finely diced

4 clove garlic cloves, minced

1 large large carrot, diced

1 stalk celery stalk, diced

2 cup dry red wine

½ cup chicken stock

26 oz strained tomatoes

1 piece lemon zest, grated

1 lb dried pappardelle pasta

3 tbsp butter

½ cup Parmigiano Reggiano cheese

½ cup ricotta cheese

½ cup fresh basil leaves

sea salt

freshly cracked black pepper

Directions

Generously season the pork cubes with sea salt and freshly cracked black pepper on all sides.
Heat a large Dutch oven or heavy stock pot over medium-high heat. Add the olive oil and allow it to shimmer.
Working in batches to avoid overcrowding, add the seasoned pork cubes to the hot oil. Brown each batch on all sides, about 6–8 minutes per batch, until a golden crust forms. Transfer the browned pork to a plate and set aside.
In the same pot with the remaining oil, add the chopped rosemary, sage, chili flakes, diced onion, minced garlic, diced carrot, and diced celery. Season with a pinch of salt and stir frequently until the vegetables have softened, about 5 minutes.
Return the browned pork to the pot with the vegetables.
Pour in the dry red wine, stir to combine, and bring to a simmer. Let the wine reduce by half, approximately 15 minutes, allowing alcohol to cook off and flavors to concentrate.
Add the chicken stock and lemon zest to the pot. Season with a pinch of salt and bring the mixture to a boil over medium-high heat.
Reduce the heat to medium-low, cover the pot with a lid, and allow the ragù to simmer gently for 1 to 1½ hours, until the pork is extremely tender and falls apart easily when stirred.
Using a slotted spoon, remove the pork pieces from the ragù and place them on a cutting board. Shred the meat with two forks into bite-sized pieces.
Return the shredded pork to the ragù and bring the sauce back to a gentle simmer. Cook for another 5 minutes to meld the flavors.
Stir in the butter and grated Parmigiano Reggiano cheese until fully incorporated. Remove from heat.
While the ragù finishes cooking, bring a large pot of salted water to a rapid boil.
Add the dried pappardelle to the boiling water and cook according to package directions until al dente, stirring occasionally to prevent sticking.
Just before draining the pasta, reserve ½ cup of the starchy cooking water.
Drain the cooked pappardelle thoroughly. Add it to the warm ragù and gently toss to coat, using reserved cooking water as needed to loosen the pasta and ensure every strand is evenly coated with sauce.
Transfer the dressed pappardelle to a serving platter or individual bowls. Top each portion with dollops of ricotta cheese and fresh basil leaves.
Serve immediately, passing additional grated Parmigiano Reggiano at the table for guests to add as desired.

Comments

Grocery List Plus Editorial Staff4.75

This is a strong weeknight choice for a family dinner in Charlotte: pork shoulder is reliably cheap and available at every major chain, and the ragu builds depth with pantry staples (red wine, stock, tomatoes) that are easy to source at Harris Teeter, Kroger, Food Lion, or Walmart. The ragù actually benefits from low-and-slow cooking (a good 90 minutes simmering, not the 30 claimed), which means you can set it and forget it while you handle family life, though fresh basil will need a run to any major grocery, and the ricotta dollop makes it special without fussiness. It reheats beautifully and feeds a family generously over a night or two, with the Italian herbs (rosemary, sage) being genuinely Southern-friendly flavors that work in Carolina kitchens.