pork ragu

* Step by step photos and video above*This Leftover Pulled Pork Ragu is the perfect way to use up leftovers and turn it into something truly special. A ragu that's ready from start to finish in just 40 minutes and tastes incredible. Toss with your favorite pasta and serve with crusty bread.

Leftover Pulled Pork Ragu

Carrot (finely diced (1/2 cup))

Celery (finely diced (1/2 cup))

Onion (finely diced (1/2 cup))

Leftover Pulled Pork (chopped (300 grams))

Red wine ((125 milliliters))

Tbsp Tomato paste

Water ((375 milliliters))

oz Bucatini

Bring a large pot of salted water to a boil and cook the pasta until al dente (according to packet instructions). Heat olive oil in a large pan and add the diced carrot, celery, and onion, cook until soft and translucent, around 10 to 15 mins.

Then add the red wine and reduce by half or until the smell of wine has disappeared.

Add the tomato paste, passata (pureed tomatoes) and 1 cup of water rinsed out from the passata can or jar, stir. Simmer the sauce down on a medium heat for another 10 to 15 minutes

Once the sauce has reduced add the leftover pulled pork to the sauce and leave on the heat for another 5 minutes until heated through then add cooked pasta and toss to coat.

https://embed.mediavine.com/videos/f27fx3yhoudq4bsqxzxb

This Leftover Pulled Pork Ragu is the perfect way to use up leftovers and turn it into something truly special. A ragu that's ready from start to finish in just 40 minutes and tastes incredible. Toss with your favorite pasta and serve with crusty bread.

If you're looking for an impressive pasta, stop right here. Begin this recipe 3 hours ahead. This is an edited extract from Simple Italian by Silvia Colloca, (Plum, $39.99). Available February 23. Photography by Rob Palmer.

Hand-cut spelt pappardelle with slow-cooked pork ragu recipe

(300 grams) plain or type ‘00’ flour

(100 grams) spelt flour

eggs,

salt flakes

flour

extra virgin olive oil

garlic cloves, skin on, bashed

boneless pork shoulder

onion, carrot & celery stalk, chopped

fennel seeds

berries,

marjoram leaves

red wine

can chopped tomatoes

(500 milliliters) good-quality beef or chicken stock

sage leaves

Easy Ragu with Ricotta

200 g/7 oz pasta

pork

onion,

garlic cloves,

celery stalk, finely chopped (optional)

carrots,

olive oil

120 ml whole milk

120 ml dry white wine, like Pinot Gris

500 ml crushed tomatoes

120 g/4 oz whole milk ricotta

tomato paste

Parmesan,

sage

tsp crushed red pepper flakes

thyme,

Add oil to a large skillet or Dutch...

Add oil to a large skillet or Dutch oven set over medium heat. Add onion and garlic, cook until soft and fragrant, about 3 minutes. Add celery and carrots, cook for 5 minutes.

Add ground pork, break it up with a...

Add ground pork, break it up with a wooden spoon before it starts to brown. Sauté until cooked through and no longer pink, about 5 minutes. Add white wine and cook for 5 minutes more. 

Stir in the spices and tomato paste. Add...

Stir in the spices and tomato paste. Add crushed tomatoes and bring to a boil, then regulate the heat to maintain a strong simmer. Cook, stirring occasionally, 10-15 minutes.

Meanwhile, cook the pasta in generously salted water...

Meanwhile, cook the pasta in generously salted water until al dente. Then drain.

When ready, add milk, ricotta and Parmesan to...

When ready, add milk, ricotta and Parmesan to the sauce. Stir until combined. Adjust the seasoning with salt and pepper if needed. Add pasta and gently fold with a wooden spoon to coat in sauce.

Divide ragu among bowls, top with thyme and...

Divide ragu among bowls, top with thyme and finish off with lots of grated Parmesan, serve immediately. Enjoy!

Pulled pork is not just for sandwiches, it's wonderful in this hearty sauce which is perfect over pasta, spaghetti squash or spiralized noodles.

Italian Pulled Pork Ragu (Instant Pot, Slow Cooker, Stove)

salt

black pepper (to taste)

garlic (smashed

28 oz can crushed tomatoes (I love Tuttorosso)

red peppers (drained (7 oz jar))

thyme

bay leaves

parsley

Instant Pot: Season pork with salt and pepper. Press saute button to warm, add oil and garlic and saute until golden brown, 1 to 1 1/2 minutes; remove with a slotted spoon. Add pork and brown about 2 minutes on each side. Add the remaining ingredients and garlic, reserving half of the parsley. Cook high pressure 45 minutes. Natural release, remove bay leaves, shred the pork with 2 forks and top with remaining parsley. Serve over your favorite pasta.

Slow Cooker: Season pork with salt and pepper. Heat a medium skillet over medium-high heat, add oil and garlic and saute until golden brown, 1 to 1 1/2 minutes; remove with a slotted spoon. Add pork and brown about 2 minutes on each side then transfer to the slow cooker with the garlic and the remaining ingredients, reserving half of the parsley. Cook 8 hours low. Remove bay leaves, shred the pork with 2 forks and top with remaining parsley. Serve over your favorite pasta.

Stove Top: Season pork with salt and pepper. Heat a large pot or Dutch oven over medium-high heat, add oil and garlic and saute until golden brown, 1 to 1 1/2 minutes; remove with a slotted spoon. Add pork and brown about 2 minutes on each side. Add the remaining ingredients to the pot including the garlic, reserving half of the parsley. Bring to a boil, cook covered on low until the pork is tender, and shreds easily, about 2 hours. Remove bay leaves, shred the pork with 2 forks and top with remaining parsley. Serve over your favorite pasta.

Succulent, juicy pork shoulder slowly simmers in a rich tomato sauce until it's fall-apart tender before finishing with a splash of cream &amp; a generous sprinkling of parmesan. Toss it into pappardelle pasta for the best homemade Italian meal. You will love this Slowly Braised Pork Ragu recipe! 

Slowly Braised Pork Ragu (with Pappardelle!)

olive oil, divided

large carrots, peeled & diced

yellow onion, finely diced

celery,

garlic,

dry white wine

tomatoes

water chicken broth

salt black pepper, to season

pappardelle

heavy cream

Brown the pork shoulder: 

Add 2 tablespoons olive oil to a large, heavy-bottomed pot (I use a 5-qt Dutch oven) over medium-high heat. Use paper towel to pat the pork shoulder as dry as possible. Generously season the pork shoulder with 2 teaspoons each kosher salt &amp; ground black pepper. Once the oil in the pot shimmers, carefully add in the seasoned pork shoulder. Work in batches, as necessary, to avoid overcrowding the pot (which prevents browning). Cook for 4-5 minutes per side, until nicely browned. Transfer the browned pork to a plate &amp; set aside.

Brown the soffritto: 

If needed, add the remaining 1 tablespoon olive oil to the same pot used in Step 1 &amp; reduce heat to medium. Once hot, add in the soffritto (carrots, onion, &amp; celery), seasoning with 1/2 teaspoon each kosher salt &amp; ground black pepper &amp; stirring to combine. Cook, stirring occasionally, until deeply browned, 15-20 minutes.

Add aromatics. 

Add the garlic to the pot with the soffritto. Stirring constantly, cook until fragrant, 1-2 minutes. Add the tomato paste to the pot, stirring to coat the soffritto. Cook 2-3 minutes, until browned.

Deglaze

Increasing the heat to medium-high, pour the white wine into the pot. Stir constantly, using a wooden spoon to scrape up any browned bits that may have formed at the bottom of the pot. Cook for 4-5 minutes, until the wine is almost completely absorbed into the soffritto.

Simmer

Tie the herbs together using kitchen twine (or finely chop if you do not have twine), then add to the pot with the bay leaves. Add the crushed tomatoes, water (or broth/stock), &amp; browned pork shoulder from Step 1. Stir to combine. Bring the mixture to a boil. Reduce heat to a low. Cover &amp; simmer, stirring occasionally, for 2 1/2 &#8211; 3 hours, or until the pork is fall-apart tender. If the ragu begins to reduce too much (i.e. it loses too much of its liquid too quickly), feel free to add in a splash more water &amp;/or reduce the heat further.

Finish the braised pork ragu

Carefully transfer the pork to a plate or cutting board. At this point, you can remove &amp; discard the spent herbs &amp; bay leaves from the pot, as well. Use tongs or 2 forks to shred the pork into bite-sized pieces. Return the shredded pork to the pot with the ragu. Stir to combine. At this point, you can cool &amp; store for later use (see Recipe Notes for storage &amp; freezing directions), or proceed with making the pork ragu pappardelle (below).

Boil the pasta

Bring a large pot of salted water to a boil. Add the pappardelle and cook, stirring occasionally, until the pasta is cooked to al dente according to package directions. Carefully dip a liquid measuring cup into the pot, reserving about 1 cup of the starchy pasta water, and set aside. Carefully drain the pappardelle – do NOT rinse it!

Finish the pork ragu sauce: 

Meanwhile, as the pasta boils, bring the braised pork ragu up to a simmer. Stir in the heavy cream &amp; parmesan cheese. Continue to simmer over low heat, stirring occasionally. 

Pork ragu pappardelle

Add the cooked pappardelle pasta to the pot with the braised pork ragu sauce, tossing to coat. The pork ragu should evenly coat the pasta. Add in some of the reserved pasta water if the ragu needs to loosen up a little; add in an extra handful of parmesan if it needs to tighten up a little. Cook over medium heat for 1-2 minutes, allowing the pasta to meld with &amp; absorb some of the ragu.

Serve

Portion the pork ragu pappardelle into individual pasta bowls, topping with additional grated parmesan, chopped fresh herbs, &amp;/or crushed red pepper as desired. Serve immediately. Enjoy!

I made this for our wedding anniversary since with the pandemic we couldn't go out and wanted something a little special for dinner.  I prepped the soffrito ahead of time and browned the pork in the early afternoon and then left it completely alone to simmer for the rest of the afternoon.  It took some time for the browning since my dutch oven is a little on the small side so I had to do multiple batches, but even that part only required turning the pork pieces every 4-5 min until they were done browning.  It might seem like an intimidating recipe but it truly couldn't be easier and it is SO GOOD!!  My husband staged a revolt when I told him I was freezing half of the batch and he had it for lunch today before I could store it.  Highly recommended, and love the crockpot option for a day when I'm not home to stir the pot someday.

I LOVED this recipe! I followed the slow cooker instructions and it was such a hit with the whole family. Definitely would make again!

This recipe was delicious! And despite seeming a little difficult , Jess really broke down the steps for you.

This was so good. It was like a hug from a friend. My entire family including two kiddos ate it up. It also makes a HUGE batch so plenty of leftovers.

Made this with leaner pork and it still was marvelous! It made so much we are hoping to rock some lasagna with the leftover batch. Used fire roasted tomatoes for an added punch and a big stock pot because I don’t have a Dutch oven, yet! I loved the recipe and all the helpful pictures and time stamps to follow along. I have recommended to many friends and they have all loved it, too!

This recipe is perfect for a cozy Sunday - I needed a pandemic pick me up and this was perfect. I made some for friends as well and they loved it! I have leftovers in the freezer that I am saving for a rainy day (or lazy day) and can't wait to dive into them soon :)

Made this tonight in the slow cooker (going to freeze to have later), &amp; it doesn't have the cream or cheese yet, but I tasted it and it's already so delicious!!! Can't wait to have the finished product with pasta!! (Sadly my grocery store does not carry pappardelle 😑, so I got fettuccine &amp; rigatoni- can't decide which pasta I'll use) Thanks for another amazing recipe!

I made this a few weeks ago, and was just thinking about it now, it's so delicious; and I realized I forgot to comment!! I love this ragu!!! This is restaurant quality, people!!! I'm not joking. I don't think I could get this from any restaurant near me (save a couple; live in a small city); and I made it myself, thanks to this recipe!!! I'm so happy I still have some in the freezer, I can't wait to eat it again 😋 Jess is a pasta genius!

WOWOWOWOWOW. This recipe is a stunner!! It is restaurant quality. I seriously cannot say enough about how delicious and easy this ragu was to make! I used Banza chickpea pasta (Celiac over here!) and was so happy with how it held up when finishing the pasta with the sauce at the end. YUM. Will definitely be making it again!

Pork ragu pappardelle is a juicy and flavourful pasta dish made with lean ground pork. This low-fat bolognese sauce is perfect for a quick weeknight dinner the entire family will love.

Easy Pork Ragu Pappardelle

carrot,

celery stalks, diced

garlic cloves, finely chopped

450 g (1 lb) lean ground pork

rosemary,

75 ml (1/3 cup) dry red wine

x 400 g (14 oz) can chopped tomatoes

250 ml (1 cup) chicken stock

300 g (10.5 oz) pappardelle

g (1/3 cup) freshly grated parmesan

Salt and black pepper

Heat the olive oil in a large, deep...

Heat the olive oil in a large, deep pan or Dutch oven and fry the onion, carrot and celery stalks for 7-8 minutes over medium heat, stirring occasionally.

Stir in the garlic and continue to cook...

Stir in the garlic and continue to cook for another minute. Add the ground pork and cook for 4-5 minutes until slightly browned. Break it up with your spoon as it cooks.

Stir in the fresh thyme and rosemary, then...

Stir in the fresh thyme and rosemary, then pour in the red wine and cook for a minute or two until most of the alcohol evaporates.

Stir in the tomato paste, chopped tomatoes and...

Stir in the tomato paste, chopped tomatoes and chicken stock and bring to a boil. Lower the heat and simmer for 15 until the sauce thickens.

Meanwhile, cook the pappardelle al dente in salted...

Meanwhile, cook the pappardelle al dente in salted water according to the instructions on the package and reserve a cup of starchy pasta water before draining.

When the sauce is ready, stir in the...

When the sauce is ready, stir in the pappardelle (adding some of the reserved pasta water if it looks too thick. Next, stir in the Parmesan, season to taste and serve immediately, with some extra grated Parmesan on top if you like.

https://mediavine-res.cloudinary.com/video/upload/cleuvdqcxhrln3jb8lfd.mp4

This classic Italian Sunday lunch recipe is made with pork ribs cooked in a rich tomato sauce until the meat is succulent and tender. Traditionally, this dish is divided into 2 courses but you can make 2 meals out of it. Cook once eat twice!&nbsp;

Italian Braised Pork Ribs with Pasta

320 g elicoidali pasta tubes ((11 ounces)

pork ((28

carrots

onion

celery

bay leaf

chili pepper (peperoncino) (optional)

g tomato passata (or chopped peeled tomatoes (11 ounces))

8-10 cherry tomatoes

dry white wine ((or red if you prefer))

beef or chicken stock (if required)

(for

Trim some fat off the ribs and cut them in half. Most of mine didn’t have a hard bone. You can ask your butcher to do this or look for boneless ribs.&nbsp;Rub the ribs with some sea salt.

Peel and finely chop the onion. Wash and finely chop the celery and carrots. Wash the cherry tomatoes. If using, chop the chili pepper into small pieces. Remove most the seeds so it’s less spicy!

Heat the extra virgin olive oil in a deep pan and brown the ribs. Remove and set aside. You may need to do this in batches.&nbsp;

Add the finely chopped onion, carrot and celery to the pan and cook for a few minutes. Don’t let them burn. Add more olive oil if necessary.&nbsp;

Add the bay leaf, chili pepper and cherry tomatoes mix together and cook for a minute. Then add the browned pork ribs. Pour in the wine and turn up the heat so the alcohol evaporates.&nbsp;

Now pour in the tomato passata/chopped peeled tomatoes and add salt and pepper to taste. Stir everything together and reduce the heat.

Cook the sauce covered over a lowish heat for about 2 hours or until the meat is very tender and easy to remove from the bone. Exact cooking time depends on the size of your ribs. Check them after 90 minutes. Add some water or stock if the sauce reduces too much. Remove the lid for the last 30 minutes is the sauce is too liquidy.

Put a pot of water onto boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta al dente according to the instructions on the packet.

When the braised ribs are ready remove them from the sauce. Strip the meat from 3-4 and put back into the sauce. Keep the rest of the ribs with some sauce for another meal or course. You can serve them with potatoes or polenta.&nbsp;

Alternatively you can strip the meat from all the ribs and eat with the pasta or serve the pasta and sauce with whole ribs!&nbsp;

When the pasta is ready drain and add to the sauce. Mix together well and serve immediately. If you like, you can add chopped parsley or grated Parmigiano before serving!

One Pot Spicy Pork Ragu with Orzo - this deeply flavored spicy pork ragu with orzo makes for a delicious and comforting dinner. So simple and ready in just 30 minutes.

One Pot Spicy Pork Ragu with Orzo

carrot

red pepper flakes

oregano

basil

dry orzo

tomato juice ((1 can))

beef broth (low sodium)

hot sauce (I used Sriracha)

salt (or

¼ teaspoon pepper (or

Parsley

Parmesan cheese (for serving)

beef broth

ground pork

chili paste

red pepper

In a large skillet or Dutch Oven heat the olive oil over medium-high heat. Add ground pork and cook until pork is no longer pink, breaking it up as you go along.

Add the chopped onion, celery, and carrot to the skillet and cook for another 3 minutes until the onion and carrot are soft and the onion turns translucent.

Stir in the red wine. Add the red pepper flakes, oregano, basil and stir well. Add the orzo, tomato juice, beef broth, hot sauce and stir well. Season with salt and pepper as needed.

Reduce the heat to medium low and cook for about 10 to 12 minutes or until all of the liquid is absorbed, stirring occasionally.

Garnish with parsley and serve with grated Parmesan cheese.

Sicilian Pork Ragu, aka Sciabbó, is an incredibly simple but comforting pasta that combines tender shreds of pork braised in a tomato red wine sauce and finished with cocoa powder and cinnamon. Tossed with pappardelle, this dish is one you&#39;ll make on repeat!

Top 9 pork ragu recipes from across the web

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Top 9 pork ragu recipes from across the web

The most viewed pork ragu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Leftover Pulled Pork Ragu

Hand-cut spelt pappardelle with slo...

Easy Ragu with Ricotta

Italian Pulled Pork Ragu (Instant P...

Slowly Braised Pork Ragu (with Papp...

Easy Pork Ragu Pappardelle

Italian Braised Pork Ribs with Past...

One Pot Spicy Pork Ragu with Orzo

Sicilian Pork Ragu (Sciabbó)

The most viewed pork ragu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine