Pork Ragu Recipe

Name: Pork Ragu Recipe
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 2 pounds pork shoulder; Salt, to taste; Freshly ground black pepper, to taste; 2 tablespoons olive oil; 1 medium yellow onion, finely chopped; 2 medium carrots, diced; 1 stalk celery, diced; 1 clove garlic, minced; 2 tablespoons tomato paste; 1 cup red wine; 1 (28-ounce) can whole peeled tomatoes; 1 teaspoon finely chopped fresh thyme; 1 teaspoon finely chopped fresh rosemary; 1 pound pappardelle, cooked according to package directions; Freshly grated Parmesan cheese, for serving

A slow-cooked pork ragu, largely hands-off after initial preparation, yields a tender meat sauce ideal for serving over pasta.

⭐ 3.9 (20 reviews) Prep: 15 minCook: 180 minTotal: 195 minYields: 8 servings

Category Tags:

Dinner Entree Pasta

Cuisine Tags:

Italian

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Instructions

Preheat the oven to 325 F with a rack in the center.
Season pork with salt and pepper, then brown in 1 tablespoon of oil in a Dutch oven for 10-15 minutes; remove to a platter.
In the same pot, heat remaining oil and sauté onion, carrot, celery, and garlic for 3-4 minutes, scraping up browned bits.
Stir in tomato paste, add wine, and boil until reduced by half in 3-4 minutes.
Cut canned tomatoes, then add them with their juices, thyme, and rosemary to the pot; season to taste.
Return the pork and its juices to the pot, cover, and bake for 2.5-3 hours until the pork is fork-tender.
Discard the rosemary, shred the pork with two forks, and stir it back into the sauce.
Serve the ragu over hot pappardelle pasta, topped with Parmesan cheese.

Nutritional Info (per serving)

Calories: 508 kcal

Carbohydrate: 23 g

Cholesterol: 123 mg

Fiber: 2 g

Protein: 32 g

Saturated Fat: 10 g

Sodium: 198 mg

Sugar: 5 g

Fat: 29 g

Unsaturated Fat: 0 g