Braised pork ragu cooks slow in the oven forming a deep rich sauce that’s great over pasta. Comfort food that’s even better for leftovers.
Extra time at home is the perfect excuse to make braised pork ragu. It takes just a few minutes of prep time and then it simmers away on the stove making the house smell amazing!
Cooking it slow for two and a half hours allows the rich flavors of the pork to blend with the red wine and seasoning for an absolutely fabulous sauce.
You’ll love serving this over any type of pasta, and if there’s leftovers, the flavors just keep getting better.
What is ragu
Ragu is simply an Italian meat based sauce served with pasta. Bolognese is the most common ragu, generally made with beef and veal. Along with meat, it typically has carrots, celery and red wine.
While I love a good bolgnese sauce , this braised pork ragu recipe is even better.
Which cut of meat should you use for pork ragu
For pork ragu you want to use a pork butt which is actually a pork shoulder. A pork shoulder is a tough fatty cut that benefits from a long slow cooking time.
How do you make braised pork ragu
Step 1: Start by cutting the pork into cubes and browning it in a large Dutch oven along with chopped onions until the pork is brown on all sides. Remove from the pot.
Step 2: Add carrots and celery to the pot and cook for about five minutes, then add garlic. To the vegetables add red wine and a little balsamic vinegar. Then add the pork and onions back to the pot.
Step 3: Add crushed tomatoes, tomato paste, chicken broth and seasonings. Tie the dried bay leaves with some fresh thyme and rosemary and add the bundle to the pot.
Step 4: Let the pot simmer partially covered for two and a half hours until the pork is tender and the liquid is reduced. Remove the herb bundle and serve over pasta.
Why make pork ragu
- It has the most amazing flavor.
- You only need a few minutes of prep time and then you can forget about it.
- The flavors get even better overnight, so it’s a great make ahead meal for family and friends.
- It only takes one cup of wine, so you have the rest of the bottle to enjoy with dinner!
All you really need is some bread to soak up the sauce. Here are a couple of options:
Desserts that are great with pasta recipes
- Lemon pie
- Baked peaches in pastry
- Lemon strawberry cake
- Peach and blueberry cake
- Classic banana cream pie
- Lemon pistachio bars
- Raspberry mini pies
- 2 tablespoons olive oil
- 2 ½ lbs Boneless pork butt/shoulder cubed
- 1 onion diced
- 2 carrots grated
- 2 celery stalks diced
- 4 cloves garlic minced
- 1 cup red wine
- 1 tablespoon balsamic vinegar
- 28 ounces can crushed tomatoes
- 4 cups chicken broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- 4 bay leaves
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 sprigs fresh parsley
- ¼ cup fresh parsley chopped
- 8 leaves fresh basil chopped
- 1 lb pasta
- In a Dutch oven or large pot, heat olive oil over medium high heat until hot. Sprinkle salt and pepper over the pork cubes and add them to the hot oil along with the chopped onion. Cook, stirring often until the pork is brown on all sides, about 10 minutes. Remove to a plate. Drain all but a tablespoon of grease.
- In the same pot, add the carrots and celery, stirring until tender, about 5 minutes. Add garlic and cook an additional minute.
- Add wine and vinegar and cook, scraping up the brown bits for about 2 minutes. Return the pork and onions
- Add tomatoes, broth, tomato paste, Worcestershire sauce, dried herbs, and red pepper flakes. Tie the bay leaves into a bundle with the fresh thyme and rosemary with kitchen twine and add to the pot.
- Season with salt and pepper and reduce heat to a low simmer, partially covered. Cook for 2 ½ hours stirring occasionally.The sauce should be slightly thickened and the pork tender.
- Remove from heat and remove the herb bundle. Add fresh parsley and basil. Serve over pasta and sprinkle with fresh parmesan.