Pork and Rosemary Ragu
Indulge in the rich, slow-simmered flavors of Pork and Rosemary Ragu, a comforting Italian-inspired dish that's perfect for cozy dinners or special occasions. Tender cubes of pork shoulder are seared to golden perfection, then gently braised with aromatic vegetables, crushed tomatoes, dry white wine, and a bouquet of fresh rosemary and thyme. The result is a luscious, herb-infused sauce that clings beautifully to hearty pasta, such as pappardelle or rigatoni. With its three-hour simmer delivering unmatched depth of flavor and its topping of freshly grated Parmesan, this savory ragu is as elegant as it is satisfying. Pair it with a crusty loaf of bread and a glass of wine for a meal that's both rustic and refined.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 2 pounds pork shoulder, cut into 1-inch cubes
- 1 medium yellow onion, finely chopped
- 1 medium carrot, finely diced
- 1 medium celery stalk, finely diced
- 4 cloves garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 0.5 cups dry white wine
- 1.5 cups chicken stock
- 2 sprigs fresh rosemary sprigs
- 2 sprigs fresh thyme sprigs
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper, freshly ground
- 12 ounces pasta of your choice (e.g., pappardelle or rigatoni), cooked according to package instructions
- 0.5 cups Parmesan cheese, grated (for serving)
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the pork shoulder cubes with salt and pepper. Working in batches, sear the pork in the pot until browned on all sides, about 3-4 minutes per batch. Remove the seared pork and set aside.
Reduce the heat to medium and add another tablespoon of olive oil to the pot. Add the onion, carrot, and celery. Cook, stirring frequently, for 5-7 minutes or until softened.
Stir in the garlic and cook for 1 minute until fragrant.
Add the tomato paste to the pot and stir well, cooking for another 2 minutes to deepen its flavor.
Deglaze the pot with the white wine, scraping up any browned bits stuck to the bottom of the pan. Allow the wine to simmer for 2-3 minutes until slightly reduced.
Return the seared pork to the pot along with the crushed tomatoes and chicken stock.
Tie the rosemary sprigs, thyme sprigs, and bay leaf together with kitchen twine (or place in a piece of cheesecloth to create a bouquet garni) and add to the pot.
Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stir everything together.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot partially with a lid and let it simmer for 2.5 to 3 hours, stirring occasionally until the pork is tender and the ragu has thickened.
Once the pork is tender, use a fork to shred it into smaller pieces. Remove and discard the rosemary, thyme, and bay leaf.
Taste the ragu and adjust seasoning with more salt and pepper if needed.
Serve the ragu over cooked pasta, topping with grated Parmesan cheese.
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 763 mg | 33% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 8.1 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 161 mg | 12% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 873 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
