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Leftover Pulled 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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 -6 servings
Calories: 676 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 carrot finely diced (1/2 cup)
  • 1 celery finely diced (1/2 cup)
  • 1/2 onion finely diced (1/2 cup)
  • 2 cups leftover pulled pork chopped (300g)
  • 1/2 cup red wine (125ml)
  • 2 cups Passata (sieved tomatoes) (500g )
  • 1 Tbsp tomato paste
  • 1.5 cups water (375ml)
  • 14 oz Bucatini or long pasta of choice (400g)

Instructions

    Cup of Yum
  1. 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.
  2. Then add the red wine and reduce by half or until the smell of wine has disappeared.
  3. 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
  4. 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.

Notes

  • Soffrito - soffrito is finely chopped carrot, celery and onion that's slowly cooked until softened and just starting to brown. Now THIS is a really important step that creates a great depth of flavour to the sauce. Don't be tempted to rush it or you won't see the benefits.
  • High-quality tomatoes - I've said this so many times because it's SO important if you use cheap tomatoes your sauce will likely be bland and acidic tasting. This is my favourite brand that I use all the time and always gives the most delicious flavour.
  • Using passata/sieved tomatoes - passata is much more concentrated than canned chopped tomatoes so it's an easy way to get a rich tomato sauce, fast!
  • Make sure to slowly cook the soffrito until soften on medium heat (don't turn up the heat, see the video and step by step photos for reference)
  • Make sure to reduce the wine down for extra flavour.
  • Use pureed tomatoes for rich flavour fast.
  • Make sure to roughly chop the pulled pork before adding to the sauce.
  • You can use any pasta shape for this recipe, I love using a long shape such as bucatini or pappardelle.
  • I used 300g (2 cups) of leftover pulled pork but you could also get away with less if you don't have as much.
  • Serve with freshly grated parmesan.
  • Leftover pulled pork ragu can be stored in the fridge or freezer (without the cooked pasta). To reheat from frozen make sure to defrost it completely then reheat on the stove until piping hot all the way through. You may need to add a splash of water to help loosen the sauce.

Nutrition Information

Calories 676kcal (34%) Carbohydrates 111g (37%) Protein 30g (60%) Fat 10g (15%) Saturated Fat 3g (15%) Cholesterol 50mg (17%) Sodium 802mg (33%) Potassium 943mg (27%) Fiber 6g (24%) Sugar 28g (56%) Vitamin A 3470IU (69%) Vitamin C 18.5mg (21%) Calcium 117mg (12%) Iron 4.9mg (27%)

Nutrition Facts

Serving: 4-6 servings

Amount Per Serving

Calories 676

% Daily Value*

Calories 676kcal 34%
Carbohydrates 111g 37%
Protein 30g 60%
Fat 10g 15%
Saturated Fat 3g 15%
Cholesterol 50mg 17%
Sodium 802mg 33%
Potassium 943mg 20%
Fiber 6g 24%
Sugar 28g 56%
Vitamin A 3470IU 69%
Vitamin C 18.5mg 21%
Calcium 117mg 12%
Iron 4.9mg 27%

* Percent Daily Values are based on a 2,000 calorie diet.