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!
Okay but why 1 cup chicken stock? I ended up adding extra because it looked dry. Worked out, just wasn’t exactly like the recipe.
Good question! 1 cup can vary a ton depending on your pork size and how aggressively the sauce reduces. Extra stock makes total sense if it looked dry—glad it worked out though.
This is solid, but I think the garlic amount is a bit much? Mine got a little harsh after simmering. Next time I’ll mince less or add garlic later. Still tasted good overall.
Not gonna lie, 3 hours felt like a lot, but the meat was falling apart. The sauce thickened nicely even without adding anything else.
Hmm I did 3 hours once and mine was still kinda tough. Maybe my pot was too small? Also I didn’t deglaze right and it tasted “burnt” (sorry).
I feel you—3 hours sounds like a lot, but pork shoulder really does need that time. Glad the sauce thickened on its own!
I followed it but it came out a little thin even after simmering. Maybe my tomatoes were watery? I might reduce longer next time.
That sounds like watery tomatoes to me—especially with crushed ones that aren’t super thick. You could also simmer uncovered a bit longer at the end to cook off water and concentrate the sauce. Next time, try a longer reduction or add a touch more tomato paste.
Thin ragu usually means it didn’t reduce enough. Even 3 hours can vary a lot by stove/pot size. I’d simmer a little longer (maybe 20–30 min) uncovered after the pork is tender. Also make sure you’re not using too much stock.
Ok but why use red wine when chicken stock is already there? I feel like the wine step is just extra work… Still, it was okay.
I followed it exactly, and it came out kinda sour? Not sure if my tomatoes were extra acidic or if I didn’t reduce the wine enough before adding everything. Taste was okay after adding more salt.
Maybe your tomatoes were super acidic, but also 3 hours on low should thicken—did it ever really reduce? If the liquid stayed watery, the wine flavor stays too strong and can taste sour. Try longer simmer / lower liquid next time.
That sounds frustrating! With tomatoes + wine, acidity can add up. Next time try simmering the sauce a bit longer uncovered after adding the wine (to cook off some of the sharpness), and consider a tiny pinch of sugar or extra tomato paste—I’ve had that help when tomatoes are extra tangy.
Yummy! I love pork. Not sure if I did it right, but it came out good!😋
3 hours? That’s like… a whole day in my opinion lol. The taste was okay but I don’t think I’ll do the full braise again.
Not gonna lie, my onions burned a tiny bit before the wine step 😬 but I scraped the pot and kept going. Flavor was still good, just a little darker than expected.
Ugh been there 😂—burnt onion happens. But honestly, deglazing saves it so much. Glad it still tasted good!
I always worry about wine steps… if onions burn and you “scrape” it, doesn’t that make it bitter? I’d add the wine later or lower the heat next time. But hey if you liked it, that’s the main thing.
I followed the instructions but my sauce was too runny. Maybe more tomatoes next time?
Made this last night—so rich and cozy. The 3 hours really pays off. I added a pinch of chili flakes too and it was perfect.
Not sure about the oregano + basil combo. It tastes a little flat to me—like pizza sauce without the pizzazz. Maybe fresh herbs would help?
I’m skeptical about using dried basil with oregano—tastes a little medicinal to me sometimes. That said, the wine deglaze part is on point.
Wine deglaze is overrated sometimes… like why not just use stock? Also dried basil + oregano seems wrong to me—basil should be fresh if you want it to taste “right.” I’d cut basil out and double oregano.
Totally get you on the “medicinal” basil vibe—dried herbs can be a little harsh. I usually use less basil (or add a pinch only at the end). But agreed: deglazing with the wine really makes the whole base taste deeper.
I’m skeptical about pork shoulder ragu—felt like it would be greasy. But it actually came together nicely. I let it simmer uncovered for the last 20 minutes to reduce and it fixed the texture.
Same here—I always worry pork shoulder ragu will turn out oily. Glad your uncovered reduction at the end worked though. I’ll try that next time!
Too much talk about the wine! I just used water and it was fine. Not impressed.
Water’s fine, but wine adds flavor! You missed out, man!
I agree! Who needs wine anyway? Just a waste of money! Water works great!
This ragu was absolutely delicious! The flavors melded beautifully. Will definitely make it again!
I dunno, sounds kinda complicated for just a sauce. Isn’t regular tomato sauce easier? 🤔
I’m so glad you enjoyed it! This ragu recipe is a favorite in my house too. 👍
I was a bit skeptical at first, but the red wine really made a difference. I give it 4 stars!
Pretty solid ragu, but I think mine needed a bit more salt after shredding the pork. Also, I used cheap red wine and you could taste it—worth using something decent.
Cheap red wine tasting “harsh” is real lol. I switched to an actually drinkable dry wine and the whole ragu got way more rounded. Also 3 hours might need more like 3.5 depending on the chunk size.
I agree about the salt—once the pork is shredded it really changes how the sauce tastes. I usually salt a little at the start, then do a final adjustment after Step 7.
The method is solid, but my sauce never really “thickened” even after the full time. I ended up simmering uncovered at the end and it finally came together.
Could I sub beef instead of pork? I tried a similar thing once and it turned out okay. Wondering if the cooking time would change much.
This is basically a Sunday sauce without the fancy steps. Love it. The deglazing part saved me—there were lots of browned bits, and the wine lifted them right up.