pork ragu recipe

Pork Ragu that tastes like it has been slow cooked for 24 hours in an hour or so thanks to the Instant Pot served with hearty Orecchiette Pasta.

Instant Pot Pork Ragu With Orecchiette Pasta

300 g Pork Shoulder

Tbsp Cooking Oil

Garlic Cloves, Finely Sliced

Tbsp Red Wine Vinegar

175 ml Tomato Passata, Tomato Sauce

Tsp Dried Oregano

Bay Leaf

Tbsp Capers

175 g Orecchiette Pasta

Salt and Pepper, To Taste

Set your InstantPot to Saute mode and when...

Set your InstantPot to Saute mode and when hot add half of the cooking oil along with the onions and saute for 5 minutes, stirring occasionally.

Meanwhile heat the remaining oil in a frying...

Meanwhile heat the remaining oil in a frying pan over a high heat, then season the pork with salt and pepper and brown on all sides. You can do this in the InstantPot if you like but my preference is to use a frying pan.

When the onions have been cooking for 5...

When the onions have been cooking for 5 minutes add the garlic and stir for a further minute.

Now add in the red wine vinegar, it...

Now add in the red wine vinegar, it should pretty much evapourate straight away, then turn off saute mode.

Add the pork.

Then add in the tomato passata, oregano and...

Then add in the tomato passata, oregano and bay leaf along with a really generous grind of black pepper.

Close the lid an cook on manual mode...

Close the lid an cook on manual mode at high pressure for 40 minutes, with a 10 minute natural pressure release.

Putting the pasta on to cook with 2-3...

Putting the pasta on to cook with 2-3 minutes left in the InstantPot should be perfect timing tom bring the dish together.

When released, remove the pork from the InstantPot...

When released, remove the pork from the InstantPot and flip over to saute mode and reduce the remaining liquid by half.

Shred with two forks before returning back to...

Shred with two forks before returning back to the pan along with any juices, it would of course be rude to not check for seasoning again now.

Add the capers and the cooked Orecchiette pasta...

Add the capers and the cooked Orecchiette pasta and stir to combine.

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

Prepare this quick pork ragu with ravioli in just 15 minutes. Follow this recipe for an easy and delicious pasta dinner.

Quick Pork Ragu with Ravioli

lb. cheese ravioli

olive oil

clove garlic (finely chopped)

lb. pork

salt

pepper

tomato paste

dry white wine

c. flat-leaf parsley (roughly chopped)

Grated Parmesan,

I decided to use a mix of dry and fresh mushrooms for this recipe. And only sausage meat. Great combination. But as I mentioned early on, any meat will do.

Mushrooms, Sausage Ragu with Polenta

sausage meat

pancetta (chopped)

Shimeji mushrooms

dry porcini

bay leaves

carrots

onion

garlic (peeled and hard end removed)

parsley (chopped)

tomatoes

chicken stock

mushrooms soaking water

salt and pepper

cheese

water

instant polenta

In a heavy large enamel cast iron pot heat the olive oil the garlic over medium heat. Once the garlic is brown, but not burned, remove and discard.

Add the onions, parsley, and carrots, and mix well. When the onions are translucent, add the sausage meat and pancetta, and separate them well with the back of a wooden spoon. Add the tomato paste and mix well.

Cook the meats until all the liquid is evaporated.

Add the bay leaves, red wine, chopped porcini mushrooms, Chinese mushrooms half of the strained mushrooms liquid. Mix well.

The chicken stock is added it to your ragu to keep it moist.

Add the tomatoes, salt, and pepper. Mix well, lower the heat to simmer, cover, and cook stirring occasionally for 1 hour to 1 ½ hours.

Taste and adjust the salt and pepper to your liking. Add more wine if too dry. Cook uncovered for another 30 minutes.

Remove the bay leaves before serving.

TO PREPARE THE MUSHROOMS RAGU

Bring the water to a boil. Gradually add the polenta and whisk vigorously to prevent lumps from forming.  Change to a wooden spoon and continue to stir until it becomes thicker, around 6 minutes.

TO MAKE POLENTA

Remove the polenta from the heat and place on a plate or platter. Add the mushrooms ragu over it. Sprinkle a very generous amount of parmesan cheese over it.Serve hot and immediately.

ASSEMBLE

Perfect dish for a cold winter day! I love that you used used to pick mushrooms with your grandmother. What a beautiful memory.

Oh my this looks like the perfect recipe for winter! Adding the polenta is genius!

What a wonderful recipe! Love that you use pancetta, it adds an extra special touch! Simply delicious!

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Top 4 pork ragu recipe recipes from across the web

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

Top Tags

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Hand-cut spelt pappardelle with slo...

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