Pork Ragu

Brimming with savory, earthy flavor, my pork ragu is the perfect rich, meaty sauce to toss together with pasta when an extra comforting meal is what you crave. Prepared with chunks of pork shoulder braised in a wine-kissed tomato sauce filled with aromatics, this slow-cooked pork ragu recipe is scrumptious tossed together with tagliatelle pasta, topped with freshly grated cheese!

Slow-cooked ragu, the ultimate pasta sauce

If you've ever perused my recipes here on The Cozy Apron, you might've noticed that I adore a good, slow-cooked braise.

Whether it's my recipe for red wine braised short ribs, my braised chicken thighs, my braised oxtail, my braised beef with mixed mushrooms, or my braised pork shoulder, there's little more comforting for me on a cold day than a slow-cooked, fork-tender cut of meat in a rich, earthy sauce to get cozy with.

This pork ragu is my latest favorite comforting sauce, ideal for the colder season, prepared with rich pork shoulder that just about melts away in the savory tomato sauce...

It simply beckons to be tossed together with warm tagliatelle or pappardelle pasta, either of which can stand up perfectly to this hearty sauce. Finished with freshly grated Parmigiano-Reggiano or even Asiago cheese, a meal like this is truly heaven in a bowl for me!

So if a meal brimming with an abundance of care, love and nurture is as enticing to you as it is to me (especially on a chilly evening!), then this pork ragu recipe is definitely one for your recipe tin, especially when you crave something a bit extra special.

My recipe for pork ragu

Little compares to a slow-simmered sauce when it comes to preparing an absolutely delectable bowl of pasta, and this recipe fits the bill perfectly.

It calls for pork shoulder (boneless or bone-in), which I then cut into large chunks for easier searing, and then braising. This slow-cooking process in the oven creates a melt-in-the-mouth texture when it comes to the pork, which I simply shred with forks once it has braised for roughly 2 ½ hours.

The base of this aromatic sauce has a mix of ingredients such as finely diced carrot, onion and celery, which adds depth and earthiness as the sauce cooks, not to mention a bit of extra texture.

Lots of garlic and dried herbs go into this savory homemade ragu too, as well as a touch of red wine for acidity to cut the richness a touch. Finishing with a flourish of fresh herbs such as parsley and/or basil offers a fresh pop of flavor.

As for the pasta I like to use, tagliatelle is a slightly wider noodle with a bit more texture, ideal for a heartier meat sauce like this one. Pappardelle, linguine or spaghetti would be fine choices as well.

Here's a sneak peek at my pork ragu recipe:

(or just jump to the full recipe...)

1. To get started, I season and sear my chunks of pork shoulder, then remove them from my deep braiser.
2. Next, I add into the braiser some aromatics, and saute those until tender.
3. A touch of tomato paste is now added in, followed by a splash of red wine, then the crushed tomatoes.
4. I give the ragu a stir to incorporate all that I've added in so far. I then nestle in the seared pork, cover the braiser, and place it into the oven to slow-cook for roughly 2 ½ hours.
5. Once the sauce has cooked and the meat is tender, I use a couple of forks and roughly shred the chunks of pork shoulder to help them melt into the sauce.
6. I finish the pork ragu by stirring in some fresh herbs, and serve it atop my favorite pasta such as warm tagliatelle, topped with freshly grated cheese.

Recipe

Pork Ragu

by Ingrid Beer

Print Recipe

This rich, hearty pork ragu is an ultra cozy and rustic sauce to toss with your favorite pasta, then top with grated cheese!

Category: Side
Cuisine: Italian-American

Yield: 6 to 7 cups ragu

Nutrition info: 250 calories (per ½ cup serving)

Prep time: 30 minutes
Cook time: 2 hours, 45 minutes
Total time: 3 hours, 15 minutes

Ingredients:

• 2 pounds to 2 ¼ pounds pork shoulder (boneless, preferably), excess fat removed and cut into large chunks
• Salt
• Black pepper
• Olive oil
• 1 large white onion, diced
• 2 medium carrots, peeled and finely diced
• 1 rib celery, finely diced
• 8 cloves garlic, pressed through garlic press
• 2 teaspoons Italian seasoning
• 1 teaspoon dried parsley
• ½ teaspoon dried oregano
• Pinch red pepper flakes (optional)
• 2 tablespoons (heaping) tomato paste
• ½ cup red wine (Zinfandel, or a red blend)
• 2 (28 ounce) cans crushed tomatoes
• 2 tablespoons chopped parsley, plus extra for optional garnish
• Julienned basil leaves, for optional garnish
• Grated Parmigiano-Reggiano or Asiago cheese, for optional topping

Preparation:

1. Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
2. Preheat your oven to 325°.
3. Place the chunks of pork into a large bowl, and season fairly liberally with salt and pepper.
4. Then, place a large, oven-safe, heavy bottom pan (I love my 4 quart braiser for this) over medium-high heat, and add in a couple of tablespoons worth of olive oil. Once hot, add the chunks of pork into the pan, allowing them to sear and brown on all sides for about 4 to 5 minutes.
5. Remove the browned pork with tongs or a slotted spoon, and place into a bowl or onto a platter to hold.
6. Next, add to the pan the diced onion, the carrot and celery, along with a pinch of salt and pepper, and saute those for about 4 to 5 minutes, until softened a bit.
7. Then, add in the garlic, the Italian seasoning, the dried parsley and oregano, plus the red pepper flakes (if using), and saute those with the veggies just until aromatic, about 30 seconds to 1 minute.
8. Next, stir in the tomato paste and allow that to cook for about 30 seconds. Then, pour in the red wine and allow that to bubble up and reduce for about 1 minute.
9. Add in the crushed tomatoes, along with another good pinch of salt and pepper to taste, and give things a gentle stir to incorporate. Then, nestle the browned pork into the sauce, and allow things to come to a vigorous simmer for a moment.
10. Cover the pan and place into the oven for about 2 ½ hours, or until the pork easily shreds with a fork.
11. Once the pork is tender, use a couple of forks to shred the chunks of pork, folding them into the sauce. If the sauce has thickened a bit too much during braising, and some of the liquid has evaporated, add a small amount of water to the ragu (up to ½ cup or so), just to loosen it. Add a pinch of salt in this case, if needed.
12. To finish the pork ragu, sprinkle in the chopped parsley and fold that into the sauce, then enjoy the sauce with your favorite pasta, such as tagliatelle, pappardelle, or linguine. (You can also allow half of the sauce to cool, and freeze that for a whole other meal, for another time.)

Tips & tidbits for my pork ragu recipe:

• Freeze a portion for another meal: What I appreciate about this recipe is that it yields quite a bit of pork ragu. I will often prepare this and freeze about half of the ragu for an entire other meal (that will easily serve 4 to 6 again). I then thaw it for a couple days in the fridge before enjoying.
• Pork shoulder for lots of rich flavor: Pork shoulder (or even Boston butt) is my choice for the meat in this mouthwatering ragu. Either bone-in or boneless will work here, as you will cut the pork into chunks anyway. I like to trim off any excessive, thick pieces of fat from the pork when possible, just to help reduce too much fat being rendered out during the cooking process. But if your piece of pork shoulder isn't excessively fatty, don't worry about trimming.
• Good quality canned tomatoes: For this ragu I'm opting for organic, canned, crushed tomatoes, and choose a good quality brand for optimal flavor. There should be a subtle sweetness to high quality canned tomatoes (I love Bianco DiNapoli or Muir Glen Organic brands) which adds lots of natural flavor to this lovely sauce.
• Tagliatelle pasta, or your favorite kind: With a heartier, meatier sauce such as this pork ragu, you'll want to choose a pasta that can stand up to it, and not be too weighed down. Tagliatelle is a broader pasta with some texture, so the sauce clings to the pasta and coats it deliciously. Pappardelle, linguine, spaghetti or bucatini are all also good options. As long as you opt for a wider, thicker, more substantial noodle, you'll be golden.

Craving more cozy recipes such as this one? Check out my recipe for Linguini Pasta with Sausage and Artichoke, Bucatini Pasta with Garlic Butter Sauce, Pasta Puttanesca, Bistro Sausage Pasta, or even my recipe for Spaghetti Bolognese!