Pork Ragu Recipes

BRAISED PORK RAGU

Steps:

• Season pork with the rosemary, thyme, pepper, and salt. Heat oil in a large large Dutch over over medium-high heat. Sear pork in the hot oil until well browned on all sides, about 10 minutes.
• Stir onion and carrot into pot; cook until onion is soft, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
• Pour in the wine; stir, scraping the bottom of the pot to release any browned bits from the bottom. Stir in the tomatoes and stock. Bring to a simmer; cook until meat is very tender and the sauce has thickened, about 30 minutes.

INSTANT PORK RAGU RECIPE

Steps:

• Season country pork ribs with garlic powder, onion powder, and black pepper. Set aside.
• Turn the Instant Pot to Saute, 15 minutes. Add 1 Tablespoon olive oil. Add in the seasoned pork and sear until brown on all sides. Set aside pork.
• If needed, add the second Tablespoon of olive oil to the Instant Pot. Add in the carrots, celery, and onions. Saute till veggies get soft, around 3 minutes. Add in the minced garlic, stir for a minute.
• Add in the red wine, use a wooden spoon to bring up any brown bits at the bottom of the pot. (Note 2). Let saute about 3 minutes.
• Stir in crushed tomatoes, diced tomatoes, tomato paste, water, bay leaf, oregano, basil, and fennel. Add in a dash of salt and pepper. Cancel saute on the instant pot. Add in the brown pork pieces.
• Place lid on Instant Pot, lock it and close the vent. Press "Pressure Cook" high pressure and put the time to 40 minutes. Once cooking complete, naturally release the pressure for about 5 minutes. Then turn valve to auto release remaining steam.
• Once complete, remove the lid, discard the bay leaf. Shred the pork, check seasoning, reseason if needed.
• Serve with pappardelle or your favorite pasta. If a low-carb alternative is needed, see note 4.

PENNE WITH PORK RAGOUT

Steps:

• Dry the pork well and sprinkle it on all sides with 1 tablespoon of the kosher salt and the pepper. Heat 2 tablespoons of the vegetable oil in a Dutch oven over high heat. Working in batches to avoid crowding the pan, brown the pork on all sides, about 4 minutes per side. Remove the pork to a plate and set aside. While the pork is browning, tie the thyme, rosemary and bay leaf into a bundle using butcher's twine.
• Once all of the pork has been browned, reduce the heat to medium. Add the remaining 1 tablespoon vegetable oil no oil remains in the pot. Add the onions and the remaining 1/2 tablespoon kosher salt. Cook for about 8 minutes, stirring and scraping up any browned bits. Add the garlic and cook for another 2 or 3 minutes. Deglaze with the white wine and cook until reduced to nearly dry, 6 to 10 minutes. Add the chicken broth, crushed tomatoes, Parmesan rind, chile flakes and the herb bundle and bring to a simmer. Return the pork to the pot, tucking it in under the sauce. Reduce the heat to low and simmer, covered, until the pork is fork tender, about 1 hour 45 minutes.
• Remove the pork and shred into bite-size pieces using two forks. Remove the herb bundle from the sauce and add the pork back to the pot. Stir in the olive oil and half of the grated Parmesan. Keep warm over low heat.
• Bring a large pot of salted water to a boil and cook the penne for about 1 or 2 minutes less than the package directions. Drain and add the pasta to the sauce, tossing to coat. Finish cooking the pasta in the sauce, about 2 minutes, adding a ladle of pasta water as needed. Serve topped with the remaining grated Parmesan, or more as desired, and a drizzle of olive oil. Garnish with a few leaves of baby arugula, if using.

EASY PORK RAGU

Steps:

• Adjust your oven racks so that your Dutch oven will fit inside. Preheat oven to 325°F.
• Trim any large pieces of fat from roast and cut it into 4 evenly sized pieces. Generously salt and pepper all sides.
• In a Dutch oven or large oven-safe pot with a lid, heat oil over medium-high heat. Brown pork on all sides and transfer to a plate.
• If pork has rendered a lot of fat in the pot, spoon off all but 2 tablespoons and turn heat to medium-low. Add carrot, celery, and onion, and cook for 5 minutes.
• Add garlic and cook until garlic begins to turn golden, 30 seconds to 1 minute.
• Turn heat up to medium and add tomato paste. Cook until sugars in the paste begin to caramelize on the bottom of the pot, about 3 minutes.
• Add red wine, and use a wooden spoon to scrape the bottom of the pot, removing anything stuck. Bring to a simmer, and cook until reduced by half, 3 to 5 minutes.
• Stir in tomatoes, oregano, rosemary, thyme, and bay leaves. Return pork and any juices on the plate to the sauce and submerge. Bring to a simmer, cover and cook in the oven for 2 1/2 to 3 hours, until meat is pull-apart tender.
• Put a pot of generously salted water on the stove to boil for pasta. Cook pasta according to package instructions.
• While your pasta cooks, transfer meat to a plate or cutting board, and use two forks to shred, removing any fat or silver skin as you go.
• Add half of the meat back to the sauce, and stir. Continue to add meat into the sauce until it reaches your desired sauce to meat ratio. If there is any shredded pork remaining, save it and use it for pulled pork sandwiches or topping pizza.
• Taste sauce, and add salt if necessary.
• Serve sauce over pasta, top with freshly grated parmesan, and enjoy!

PORK RAGù OVER CREAMY POLENTA

Steps:

• Pork:
• Season pork with salt and pepper. Heat oil in a large heavy pot over medium. Cook pork, turning often, until evenly browned, 10-12 minutes. Transfer to a platter and pour off pan drippings.
• Wipe out any burned bits from pot, but leave the golden-brown pieces (doing this will keep the finished sauce from tasting bitter). Add onion and garlic to pot and cook, stirring occasionally, until onion is starting to brown and caramelize, 12-15 minutes. Add tomato paste and cook, stirring occasionally, until slightly darkened in color, 5-8 minutes.
• Add wine and cook, scraping up any browned bits, until reduced by about half, 5-8 minutes.
• Add tomatoes, crushing with your hands as you go, then add thyme, rosemary, and bay leaves; stir in 2 cups water. Add pork with any juices accumulated on the platter; season with salt and pepper.
• Bring liquid to a boil, then reduce heat and simmer, partially covered, until pork is falling-apart tender, sauce is thickened (it will be thicker than a typical pasta sauce), and flavors have melded, 2 1/2-3 hours.
• Using 2 forks, break up pork into pieces or shred it (your choice!); taste and season with salt and pepper.
• Do ahead: Pork can be cooked 5 days ahead. Let cool; cover and chill in sauce.
• Polenta and assembly:
• Bring 6 cups salted water to a boil in a large pot. Whisking constantly, gradually add polenta; reduce heat to medium-low.
• Cook, whisking often, until polenta is tender and creamy, 20-25 minutes (if polenta becomes too thick too soon, loosen mixture by adding more water and continue cooking). Add butter and 1/2 cup Parmesan to polenta and whisk until melted; season with salt and pepper.
• Spoon polenta into bowls or onto a platter and top with pork. Scatter parsley and more Parmesan over top and drizzle with oil.

PORK RAGU RECIPE

Steps:

• Gather the ingredients.
• Heat remaining tablespoon of oil in the same pot over medium-high heat. Add the onion, carrot, celery, and garlic, scraping up the browned bits from the bottom of the pan. Cook until fragrant and the onions are slightly softened, 3 to 4 minutes. Stir in the tomato paste and add the wine; bring to a boil. Cook until the wine is reduced by half, 3 to 4 minutes.

PORK RAGU WITH PENNE

Steps:

• Roughly chop spring onions, carrots and celery sticks. Add to a high powered blender or food processor along with the deseeded chili. Blitz it until it becomes a chunky paste. If you're using a food processor, don't worry about pre-chopping.
• Heat the olive oil in a large skillet/frying pan. When the oil is hot, add the chunky vegetable paste. Cook 2-3 minutes until fragrant.
• In a mixing bowl: add the pork, 1 teaspoon salt, fennel and oregano. Mix until thoroughly combined.
• Add the pork mixture to the frying pan with the vegetable paste and brown the meat on a medium heat, about 5 minutes.
• Fill large pot of water 2/3 of the way full and add 1 tablespoon sea salt. Bring the water to a boil and then carefully add in the pasta. Cook the pasta in boiling water until al dente - springy & chewy & not mushy. It should take about 10 minutes. Make sure to stir often. Gluten free pasta likes to clump so you really need to keep it moving to prevent it from sticking together.
• While the pasta is cooking return to your ragu. Add in the vinegar, garlic, black pepper, chopped tomatoes + 1 cup of water and let simmer for 10 minutes on a medium-low heat.

PORK RAGù AL MAIALINO

Steps:

• Using a sharp knife, remove the thick skin from the pork, leaving a sheen of fat on top of the meat. Season aggressively with salt and place in the refrigerator until ready to use, as long as overnight.
• Preheat the oven to 350 degrees. Place a deep saucepan or Dutch oven over medium-high heat and add 2 tablespoons olive oil. When it shimmers, gently cook the onion, celery and fennel until they begin to soften, about 10 minutes. Add the stock and thyme and bring to a simmer, then season to taste with salt and pepper. Rinse pork to remove excess salt, dry with a paper towel and add to seasoned broth. Cover and place in the oven for 90 minutes or more, until the meat just begins to pull away from the bone.
• Allow both meat and broth to cool on the stove top for 30 minutes, or until you can touch the meat with your hands. Remove the pork and gently pull the meat from the bone, then tear the chunks into bite-size shreds. Place these in a large bowl.
• Strain the liquid into a separate bowl and then pour enough of it over the meat to barely cover. (Use the rest for soup.) Cover and store in the refrigerator until ready to use.
• Put a large pot of salted water over high heat and bring to a boil.
• Place a large pan over medium-high heat and add the pork and braising liquid. Bring to a boil, then lower heat to medium and cook until the liquid is reduced by half. Add the butter and stir to emulsify.
• Meanwhile, cook the pasta in salted water according to the directions on the package, 10 to 12 minutes. When it is finished, drain and add to the sauce along with a splash of pasta water. Simmer for 1 minute, then add the lemon juice, half of the cheese, a tablespoon of olive oil and the parsley. Stir to incorporate.
• Serve immediately, topped with arugula and the remaining cheese.

PORK RAGU

Steps:

• Heat a Dutch oven or other heavy pot over medium-high heat. Add the extra-virgin olive oil, 3 turns of the pan, then add the carrots, celery, onions and garlic. Stir in the bay leaf and season with salt and pepper, to taste. Cook the vegetables until soft, about 5 to 6 minutes. Add the tomato paste and stir for 1 minute, then add the wine and cook for another minute. Stir in the stock and bring sauce to a simmer. Add the pork and season with a pinch of ground cloves. When the sauce returns to a simmer add the milk and reduce the heat to low. Let the sauce mellow while you bring the water to boil for the pasta or polenta. Sauce may be made ahead and reheated over medium-low heat. Add a splash of stock or water to thin the sauce, if necessary. Serve the sauce tossed with pasta ribbons or atop creamy bowls of polenta and garnish with lots of cheese and parsley.

PORK RAGU

Steps:

• Preheat oven to 325°F. Liberally salt and pepper the pork roast. Add olive oil and butter to large Dutch oven and heat over medium-high until butter melts, but does not burn. Add pork roast to pan and brown on all sides, about 8-10 minutes in all. Add tomatoes, wine, thyme, oregano, and hot sauce and bring to a boil. Cover, and put in oven. Braise for 3-4 hours, turning every hour or so. Add more liquid (water, wine, or tomato sauce) if needed. (The liquid should come to about 1/3 of the way up the pork.) Meat is done when it's practically falling apart. Put on a cutting board and pull it apart with two forks, then add back to pot and stir. Cook 1 to 2 pounds pasta according to package directions. When it's is ready, put into individual bowls and top with ragu and lots of Parm.