Pork Ragu
This Pork Ragu recipe turns simple ingredients into a rich, hearty dinner. Tender pork shoulder braised in a Dutch oven with tomatoes and red wine makes a flavorful sauce perfect for pasta night.
Servings: 6
Calories: 259kcal
Ingredients
- 2 pounds pork shoulder cut into 3-inch chunks
- salt and pepper to taste
- 2 tablespoons olive oil
- 1 carrot peeled and diced
- 1 celery stalk diced
- 1 medium onion diced
- 2 garlic cloves minced
- 2 tablespoons tomato paste
- ½ cup dry red wine
- 2 cups chicken broth
- 28 ounce crushed tomatoes can
- 2 bay leaves
Instructions
- Preheat oven to 350°F.
- Season your pork shoulder with salt and pepper.
- Heat your olive oil in a large Dutch oven over medium heat. Add your pork and sear until browned, about 2 to 3 minutes per side. Working in batches if needed. Transfer the pork to a plate and set aside.
- Add the carrot, celery, and onion to the pan and cook for 4 to 5 minutes, until the onions have softened. Add the garlic and cook for an additional 30 seconds. Mix in the tomato paste and cook for another minute. Deglaze the pan with red wine. Stir in the chicken broth, crushed tomatoes, and bay leaves. Season your sauce with more salt and pepper. Return the pork to the pan and cover.
- Place the pan in the oven and cook for 3-4 hours until the pork is tender.
- Remove the bay leaves, and shred the pork into bite-sized pieces. Serve over pasta and enjoy.
Notes
- Don’t rush the sear. Brown the pork in batches to develop deep flavor.
- Cook the tomato paste for a full minute until it darkens to boost the sauce.
- Deglaze the Dutch oven with wine, scraping up all browned bits for extra richness.
- Let the sauce simmer slowly so the pork becomes fall-apart tender.
Nutrition
Calories: 259kcal | Carbohydrates: 15g | Protein: 21g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 63mg | Sodium: 586mg | Potassium: 836mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2077IU | Vitamin C: 16mg | Calcium: 73mg | Iron: 3mg
