Braised pork ragù is a rich, slow-cooked sauce that transforms simple ingredients into a deeply comforting and satisfying meal. Rooted in Italian tradition, this dish is all about patience, allowing time and gentle heat to break down the pork into tender, flavorful strands that melt into a savory tomato base.
Start by selecting a well-marbled cut of pork such as shoulder or pork butt. Cut it into large chunks and season generously with salt and freshly ground black pepper. In a heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat and sear the pork on all sides until golden brown. This step builds a strong flavor foundation, so take your time and avoid overcrowding the pan.
Remove the pork and set it aside. In the same pot, add finely chopped onion, carrot, and celery, creating a classic soffritto. Cook until softened and lightly caramelized, then stir in minced garlic for added aroma. Deglaze the pot with a splash of red wine, scraping up any browned bits from the bottom.
Return the pork to the pot and add crushed tomatoes, a bay leaf, and a sprig of fresh rosemary or thyme. Reduce the heat to low, cover partially, and let the ragù simmer gently for two to three hours. During this time, the pork becomes incredibly tender and absorbs the flavors of the sauce.
Once the meat is fully cooked, remove it from the pot and shred it with two forks. Return the shredded pork to the sauce and stir to combine. Taste and adjust seasoning, adding a pinch of salt or a touch of sugar if the tomatoes are too acidic.
Serve the braised pork ragù over pasta such as pappardelle or tagliatelle, which hold the hearty sauce beautifully. Finish with a generous sprinkle of grated Parmesan cheese and a drizzle of good olive oil and simple arugula green salad.
This dish is perfect for slow weekends or gatherings, offering a warm, comforting experience with every bite. Braised pork ragù is not just a meal, it’s a celebration of simple ingredients elevated through time and care.
Ingredients
- 1 pound pork shoulder cut into chunks
- 2 tablespoons olive oil extra virgin
- 1 onion diced
- 2 cloves garlic minced
- 1 cup red wine dry
- 28 ounces tomatoes crushed
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup chicken stock
- to taste salt
- to taste black pepper freshly ground
Instructions
- In a large pot, heat olive oil over medium-high heat. Add pork shoulder chunks and sear until browned on all sides. Remove and set aside.
- In the same pot, add diced onion and minced garlic. Cook until the onion is translucent.
- Pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom.
- Add crushed tomatoes, tomato paste, dried oregano, dried basil, and chicken stock. Stir to combine.
- Return the pork to the pot. Season with salt and freshly ground black pepper.
- Cover the pot and let it simmer on low heat for about 3 hours or until the pork is tender and the sauce is thick.
- Shred the pork using two forks and mix it into the sauce. Adjust seasoning if necessary.
- Serve the ragu over cooked pasta of your choice.
Nutrition
This was absolutely delicious! The pork was so tender and the flavors were incredible. Will definitely make again!
I think ragu is supposed to be red, not brown like this turned out. Kinda confused? Also, why does it take 3 hours?
3 hours? That’s way too long for some spaghetti sauce. Ragu should be quick and red! Not sure about this one.
The color might look strange but trust me, it’s delicious! The long cook time helps all the flavors meld together. Give it a try!
Pork?! I thought this was beef ragu, guess I was wrong. But it still tasted good I guess.
Super yummy! I added some parmesan on top and wow, just wow. Perfection.
I never thought to add parmesan, that’s genius! I’m gonna try that next time. Sounds delish!
This thing took all day to make! Should I just buy it already made next time? Smells good tho.
It does take a while, but trust me, it’s worth it! Nothing beats homemade.
me like! 😋 easy to make and taste good.
I tried this recipe but it turned out really dry. I think I overcooked the pork. Any tips for making it more moist?
You can try cooking the pork for less time or adding some more liquid like broth! That should help with the moisture.
Honestly, I’ve never made ragu before. This was easier than I thought, but I think I used too much wine. Still good though!
I had to substitute chicken instead of pork and it actually came out great. Didn’t follow the recipe fully but who cares lol!
That’s awesome! I’ve always thought recipes are just guidelines. Glad it worked out for you!