Pork Ragu with Pappardelle


I'm always ready for a bowl of steaming pasta coated in a meaty-red sauce. I had some leftover chops in the refrigerator and decided to use them for dinner and created Pork Ragu with Pappardelle. I finely diced pre-cooked pork and sauteed it with pancetta, onions, garlic, and spices. I then simmered it in crushed tomatoes. Before I knew it, I had a vibrant sauce full of flavor and so perfect for ladling on pasta ribbons. This delicious meal comes together easily and is totally delicious.


Ingredients for Pork Ragu with Pappardelle:


3 cups finely diced leftover pork, any leftover meat will do

1 pound pappardelle, cooked according to package instructions

2 tablespoons olive oil

4 ounces diced pancetta

4 tablespoons tomato paste

2-28 ounce cans whole tomatoes

2 cups finely diced onion

4 garlic cloves, minced

1/2 teaspoon smoked paprika

1/2 teaspoon crushed red pepper

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

Pecorino Romano Cheese for serving


Time-Saving Tip: Prepare the sauce up to a day in advance.


Let's see what we need.

We're ready to cook.


Pour the tomatoes into a medium-sized bowl. Using your hand or a potato masher, crush the tomatoes.


Finely dice the meat.


Add the oil and pancetta to a large pot. Saute a couple of minutes; then add the diced onion, crushed red pepper, smoked paprika, and garlic. Cook about 3-4 minutes.


Stir in the pork and tomato paste. Cook 3-4 minutes, and then add the tomatoes and combine well. Simmer 30 -45 minutes until the flavors are well combined and the sauce has thickened slightly. Toss the sauce with the cooked pasta.


It's ready! Pork Ragu with Pappardelle is so delicious and perfect for Sunday dinner. The rich and flavorful sauce is so delicious I can eat it with a spoon! I love serving this with grated Pecorino Romano Cheese sprinkle on top.


Pork Ragu with Pappardelle:


  • 3 cups finely diced leftover pork, any leftover meat will do

  • 1 pound pappardelle, cooked according to package instructions

  • 2 tablespoons olive oil

  • 4 ounces diced pancetta

  • 4 tablespoons tomato paste

  • 2-28 ounce cans whole tomatoes

  • 2 cups finely diced onion

  • 4 garlic cloves, minced

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon crushed red pepper

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • Pecorino Romano Cheese for serving

  • Pour the tomatoes into a medium-sized bowl. Using your hand or a potato masher, crush the tomatoes.

  • Finely dice the meat.

  • Add the oil and pancetta to a large pot. Saute a couple of minutes; then add the diced onion, crushed red pepper, smoked paprika, salt, pepper, and garlic. Cook about 3-4 minutes.

  • Stir in the pork and tomato paste. Cook 3-4 minutes, and then add the tomatoes and combine well. Simmer 30 -45 minutes until the flavors are well combined and the sauce has thickened slightly. Toss the sauce with the cooked pasta.

  • Time-Saving Tip: Prepare the sauce up to a day in advance.