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Pasta with Oven-Braised Pork and Rosemary Ragù
This simple ragù di maiale, or pork ragù, braises for hours until the meat is succulent and fall-apart tender, but because nearly all of the cooking takes place in the oven, it’s very much a hands-off affair. The tomatoey base is infused with bay and lots of rosemary, while pancetta bolsters the meatiness of the pork shoulder and a piece of Parmesan rind, if used (it’s optional), adds another dimension of savoriness. A teaspoon of pepper flakes and a glug of white wine help balance the richness. A short, tubular pasta shape such as ziti and rigatoni are good choices here. The ragù can be made ahead and refrigerated in an airtight container for up to three days.
6
Servings
3 hours
35 minutes active
Ingredients
-
4
ounces pancetta, chopped
-
1
tablespoon extra-virgin olive oil
Directions
-
01Heat the oven to 325°F with a rack in the lower-middle position. In a large Dutch oven over medium, combine the pancetta and oil; cook, stirring occasionally, until the pancetta begins to brown, about 5 minutes. Add the garlic and pepper flakes; cook, stirring, until fragrant, about 30 seconds. Add the wine and cook, stirring, until almost evaporated, about 1 minute. Stir in the pork, followed by the tomatoes with juices, the bay, rosemary sprigs, Parmesan rind (if using), 2 cups water and 1 teaspoon each salt and black pepper. Bring to a simmer, cover and transfer to the oven. Cook for 2 hours.
Reviews
August 7, 2026
Wonderful
Made this 4 or 5 times. It’s on our regular rotation. The first time or two I concur with William K that it had plenty of rosemary from the sprigs and maybe did not need the minced rosemary. Also the sprigs broke up and the leaves and stems were scattered in the sauce. On the third try, I put the rosemary sprigs and the bay leaves in a cheesecloth bundle. This made it much easier to retrieve and this eliminated the stem and leaves problems.
February 18, 2025
Delicious
This dish was delicious. The pork ragu was amazing and would make cardboard taste good. The ragu tasted rich and meaty and the pork was extremely tender. One note I'd made is that I tasted the ragu after it came out of the oven and I thought that it had enough rosemary flavor from the sprigs of rosemary that I didn't feel I needed to add the minced rosemary.
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