Braised Pork Ragu
Braised Pork Ragu brings your basic tomato sauce to a whole new level! We simmer our pork ragu for hours to bring out the most delicious, sophisticated flavors that will impress your family & friends. This is a hearty meat sauce and any leftovers can be frozen for a quick, last-minute weeknight dinner with pasta, risotto, mashed potatoes, or polenta, just use your imagination. It's the epitome of Italian comfort food and sure to please. Can you tell we love it?? ❤😋
- 2½-3 lbs. pork shoulder, bone-in (use boneless if bone-in is not available)
- Kosher salt to season pork shoulder
- 2 Tablespoons EVOO
- 2 large onions, finely chopped
- 2 carrots, grated
- 8 cloves Dorot frozen garlic, minced ( you can get Dorot’s at Target & Trader Joe’s)
- 3/4 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 bay leaves
- 1 pinch Chili de Arbol flakes
- 1 tsp Kosher salt (omit if salt sensitive)
- dash of pepper to taste
- 1 cup dry red wine
- 1 28-ounce can Cento San Marzano Tomatoes
- 1 6-ounce can tomato paste
- 1 28-ounce can crushed tomatoes (we use Cento)
- 1½ cups water
- fresh basil for pasta garnish
- Trim & remove any excess fat from the pork shoulder.
- Pat the surface of the pork shoulder with paper towels until dry.
- Season on all sides with Kosher salt & black pepper.
- Heat the EVOO in a large dutch over medium heat. Once the oil is hot enough, sear the pork on all sides, about 3 minutes on each side., until golden brown crust on all sides.
- Remove from pan and set aside on a plate.
- Add onions and carrots. Cook until softened but not brown, about 4-6 minutes.
- Add Kosher salt, garlic, dried thyme, dried oregano & dried basil, chili flakes and bay leaves.
- Cook, stirring occasionally for 2 minutes.
- Add red wine, stir and cook until wine has slightly reduced, about 5 minutes.
- Add whole tomatoes & their liquid, crushed tomatoes, tomato paste, and water.
- Stir to combine then add the pork shoulder back into the dutch oven. The liquid should be at least halfway up the meat, but more is good.
- Bring to a boil, reduce heat to a simmer and cover but leave the lid slightly open to allow slight reduction of sauce as it cooks.
- Stir occasionally, turning the pork to ensure all sides come in contact with the sauce.
- Cook the pork for 5-5½ hours until the meat is so tender that it is easily shredded with a fork.
- When pork is done, remove meat into a bowl and shred into pieces with 2 forks.
- Remove the bay leaves from sauce and discard. Return the shredded pork to the dutch oven. Cook an additional 30 minutes to marry the flavors.
- Continue cooking on low while preparing your favorite pasta.
- Garnish finished dish with some fresh basil, whole or torn.
Note: We serve this hearty pork ragu over Pappardelle with a side of stuffed artichokes.