Rustic Pork Ragu
Indulge in the hearty comfort of Rustic Pork Ragu, a soul-warming Italian-inspired dish that combines tender, slow-cooked pork shoulder with a rich tomato-based sauce infused with aromatic herbs, red wine, and a medley of fresh vegetables. Perfectly seasoned and simmered until melt-in-your-mouth tender, this ragu is a versatile masterpiece, ideal for topping wide ribbons of pappardelle or creamy polenta. Each bite is elevated with a sprinkle of grated Parmesan and fresh parsley, creating a symphony of flavors that’s as rustic as it is refined. Whether you're looking for a cozy dinner idea or a show-stopping meal for guests, this recipe delivers all the charm of slow-cooked perfection in every forkful.
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Recipe Information
Ingredients
- 2.5 lbs pork shoulder (boneless, trimmed and cut into large chunks)
- 3 tbsp olive oil
- 1 large onion (finely chopped)
- 1 large carrot (peeled and finely chopped)
- 1 large celery stalk (finely chopped)
- 4 garlic cloves (minced)
- 1 cup dry red wine
- 28 oz crushed tomatoes (canned)
- 2 tbsp tomato paste
- 1.5 cups low-sodium chicken stock
- 2 bay leaves
- 3 fresh thyme sprigs (or 1 tsp dried thyme)
- 2 fresh rosemary sprigs
- 1.5 tsp salt
- 1 tsp black pepper
- 12 oz pasta (e.g., pappardelle) or creamy polenta for serving
- 0.5 cup grated Parmesan cheese (for serving)
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the pork shoulder chunks generously with salt and black pepper.
Sear the pork in batches until browned on all sides, about 3-4 minutes per side. Transfer the seared pork to a plate and set aside.
Add the remaining tablespoon of olive oil to the same pot. Reduce the heat to medium and add the onion, carrot, and celery. Sauté for 5-7 minutes, stirring occasionally, until softened and slightly caramelized.
Stir in the minced garlic and cook for 1 minute until fragrant.
Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the crushed tomatoes, tomato paste, and chicken stock. Add the bay leaves, thyme sprigs, rosemary sprigs, and a pinch of salt and black pepper.
Return the seared pork to the pot, along with any accumulated juices. Submerge the pork pieces in the sauce.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot with a lid and cook for 2.5 to 3 hours, stirring occasionally, until the pork is fork-tender.
Remove the pork from the sauce and shred it with two forks. Discard any large pieces of fat. Return the shredded pork to the pot and stir to combine.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Serve the pork ragu over your choice of pasta or creamy polenta. Top with grated Parmesan cheese and chopped fresh parsley for garnish. Enjoy!
Nutrition Facts
Calories |
877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 949 mg | 41% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 9.4 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 178 mg | 14% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 1125 mg | 24% | |
*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.
