Delicious Pork Shoulder and Italian Sausage Ragu, a Hearty Slow-Simmered Pasta Sauce
If you love rich, comforting pasta dishes, this Pork Shoulder and Italian Sausage Ragu is the ultimate slow-simmered sauce. Tender pork shoulder cooks low and slow with savory Italian sausage, tomatoes, red wine, and herbs, creating a deeply flavorful ragu that clings perfectly to pasta. A spicer option, if that’s your thing, might be my Bold and Spicy Sausage Pasta.
I originally made this recipe after having some leftover pork shoulder from my Pork Chili Verde. Since I’m always in the mood for pasta and love the flavor of Italian sausage, turning it into a hearty ragu seemed like the perfect solution.
If you’ve followed my cooking for a while, you know I’m all about comfort food, and this dish absolutely hits the spot. It’s cozy, satisfying, and works just as well for a dinner for two as it does for feeding a crowd.
Just a heads up — this is a long-simmering ragu, so it takes some time to develop those deep flavors. It may not be the best option for boondocking or quick van meals, but when you have the time, it’s well worth the wait.
Ingredients (serves six)
1.5 tbsp olive oil
2 pounds of pork shoulder, cut into 3–4 large chunks, with excess fat removed
Salt and pepper
1 yellow onion, diced
1 carrot, diced small
5 cloves of garlic, minced
1 cup dry red wine
2 (28 ounce) cans of crushed tomatoes
1 tsp dried thyme
1.5 tsp dried oregano
1.5 tsp dried basil
2 bay leaves
1/2 pound ground hot Italian sausage
1.5 pounds dried pasta of your choice
Grated parmesan cheese (optional)
Parsley (optional)
Instructions
Heat the olive oil in a good sized dutch over or similar pot, over medium-high heat. Season the pork with salt and pepper and brown it on all sides (in batches if necessary), about 2–3 minutes per side. Remove the pork to a plate. Add the sausage to the pan and brown it as well, remove to a plate and reduce heat to medium low.
Add the onion and carrot and sauté until the onion just starts to caramelize and then add the garlic. Saute for another minute and add the wine. Increase the temperature to medium and allow the wine to simmer for a few minutes and add the dried herbs and tomatoes.
Add the pork and sausage back to the pan and stir well. Reduce the heat to a low simmer and cover the pot. Cook, stirring here and there, for about 3 hours, or until the pork shoulder is nice and tender.
Remove the pork and shred it with a couple forks and return it to the pan. Taste and adjust for seasoning.
Make your pasta according to the package instructions.
Serve the ragu over the pasta and serve with freshly grated parm and chopped parsley (optional).
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