Slow Cooker Pork Ragu with Pappardelle Tips, FAQ & printable recipe

Tips for success

For the best flavor, sear the pork in a hot skillet with a little oil before adding it to the slow cooker. This adds a deep, caramelized crust that enriches the sauce.

If you have time, do this step; it takes only a few minutes and makes a noticeable difference in the final dish.

When tossing the pasta with the ragu, use reserved pasta water to adjust the consistency.

The starchy water helps the sauce cling to the noodles and prevents the dish from becoming dry. Add it a few tablespoons at a time until the sauce flows easily around the pasta.

Variations

• Beef Ragu: Replace the pork shoulder with an equal amount of beef chuck roast. Cook and shred the same way. The beef will be equally tender and rich.
• Spicy Ragu: Add 1/2 teaspoon of red pepper flakes with the garlic and herbs for a gentle heat. Serve with extra flakes on the side.
• Mushroom Ragu: Sauté 8 oz of sliced cremini mushrooms in a skillet until browned, then add them to the slow cooker with the pork. The mushrooms add earthy depth.
• Dairy-Free: Omit the heavy cream and whipped ricotta. The sauce will still be rich from the pork and tomatoes. Top with a sprinkle of nutritional yeast for a cheesy note.

Storage and make-ahead

Fridge

Store leftover ragu and pasta in an airtight container in the refrigerator for up to 4 days. Keep the ricotta separate.

Freezer

Freeze the ragu (without pasta and ricotta) in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.

Reheat

Reheat the ragu gently on the stovetop or microwave, adding a splash of water or broth to loosen. Cook fresh pasta for serving.

Refrigerate leftovers in an airtight container for up to 4 days. The ragu and pasta will keep together, but the ricotta should be stored separately. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce.

The ragu can be made up to 3 days ahead and refrigerated. Cook the pork and sauce, shred the meat, and let it cool completely before storing.

Reheat gently on the stovetop, then cook the pasta fresh and toss. The whipped ricotta can also be made a day ahead and re-whipped before serving.

Serving ideas

Serve the pappardelle and ragu in shallow bowls, with a generous spoonful of whipped ricotta on top.

The ricotta should be cool and creamy, contrasting with the hot pasta. A few cracks of black pepper and a drizzle of good olive oil finish the dish beautifully.

Pair this ragu with a simple green salad dressed with lemon and olive oil to cut through the richness. A glass of the same red wine used in the sauce is a natural match. Crusty bread is ideal for soaking up any extra sauce left in the bowl.

Frequently asked questions

Recipe card

Slow Cooker Pork Ragu with Pappardelle

Prep 15 minCook 8 hTotal 8 h 15 minServes 6

Ingredients

• 3 lb pork shoulder, trimmed and cut into large chunks
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 28 oz crushed tomatoes
• 1/2 cup dry red wine
• 4 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 cup heavy cream
• 12 oz pappardelle pasta
• 1 cup whole-milk ricotta

Instructions

1. Season the pork shoulder chunks all over with kosher salt and black pepper. Place the pork in the slow cooker insert. Pour the crushed tomatoes and red wine over the pork. Add the minced garlic, dried oregano, and dried basil. Stir briefly to combine everything.
2. Cover the slow cooker and cook on low for 8 hours, or on high for 5 hours, until the pork is very tender and pulls apart easily with a fork. The sauce will have darkened and thickened slightly. Let it rest for 3 minutes before slicing.
3. Using two forks, shred the pork directly in the slow cooker. The meat should pull apart into coarse, tender strands. Stir the shreds into the sauce so they are fully coated.
4. Pour the heavy cream into the slow cooker and stir gently to combine. Let the sauce warm through for about 5 minutes. The cream will mellow the acidity of the tomatoes and give the sauce a silky texture.
5. Bring a large pot of salted water to a boil. Add the pappardelle and cook according to package directions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
6. Add the drained pappardelle to the slow cooker with the pork ragu. Toss gently with tongs until every ribbon is coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach the desired consistency.
7. While the pasta cooks, place the ricotta in a small bowl and whip with a hand mixer or whisk until light and airy, about 2 minutes. Season with a pinch of salt if desired.
8. Divide the pappardelle and ragu among warm bowls. Top each serving with a generous spoonful of the whipped ricotta. Serve immediately.

Contains: gluten, milk, sulfites

Estimated nutrition per serving

Calories

720

Protein

38 g

Carbohydrates

45 g

Fat

41 g

Automatic estimate from the ingredient list, not laboratory-verified.