Tender Stovetop Pork Ragu
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
4 hrs
-
Total Time
4 hrs 15 mins
-
Servings
6
-
Calories
385 kcal
-
Course
Main Course, Dinner
-
Cuisine
Italian
Tender Stovetop Pork Ragu
Description
The recipe begins by seasoning quartered pork shoulder with kosher salt and black pepper, then browning it in olive oil for a flavorful crust. Onions and garlic are caramelized in the pan drippings before adding tomato paste and red wine to deglaze and deepen the sauce. Crushed tomatoes, fresh thyme, rosemary, and bay leaves are added along with water and the browned pork.
Simmering gently for 3-4 hours with the lid slightly ajar lets the pork become fork-tender and the sauce thicken beyond a typical tomato sauce. The rich blend of braised pork and aromatic herbs creates a rustic dish with layered flavors. Once cooked, the pork is shredded to mix fully with the sauce, resulting in a hearty ragu with a thick texture.
This ragu works well served over pasta or rice, or alongside mashed potatoes or crusty bread, making it versatile for various meals. It benefits from making ahead, as flavors deepen after resting. Using fresh herbs and a full-bodied red wine helps build a robust flavor profile.
The notes advise thoroughly drying the pork before seasoning to improve browning and flavor, emphasizing the importance of the caramelized pan drippings and slow simmering for optimal taste and texture.
Ingredients
- 3 pounds pork shoulder cut into quarters, boneless
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 2 TB olive oil divided, or canola oil
- 1 onion finely chopped, large
- 6 garlic finely chopped, cloves
- 3 oz tomato paste
- ½ cup red wine full bodied
- 28 oz crushed tomatoes with juices
- 4 prigs thyme plus extra for garnish, fresh
- 2 prigs rosemary plus extra for garnish, fresh
- 2 bay leaf
- parsley optional garnishes, freshly chopped or other fresh herbs
Instructions
- Towel-dry the pork on all sides. Sprinkle a thin, even layer of kosher salt and freshly ground black pepper on all sides of pork and pat seasoning in.
- Heat 1 TB oil in a Dutch oven or large heavy pot over medium heat. Brown pork on all sides, 10-12 min. Transfer browned pork to a dish.
- Remove burned bits from pot but leave rest of pan drippings and golden bits there. Add onion and garlic to the pot with remaining 1 TB oil. Stir often over medium heat until onion is caramelizing, 5-10 min. Add tomato paste and stir until slightly darkened in color, 1 min.
- Add wine and cook, scraping up any browned bits, until mixture is thickened, 1 min. Add tomatoes with juices, thyme, rosemary, and bay leaves; stir in 2 cups water. Add pork with accumulated juices.
- Bring liquid to a boil and reduce to simmer. With lid slightly ajar, continue to simmer until pork is very fork-tender and sauce is thickened (thicker than a typical pasta sauce) 3-4 hours.
- Shred pork or break apart into bite-size pieces. Taste and season with additional kosher salt and black pepper, as needed. Garnish with more freshly chopped herbs, as desired.
Notes
- Dry the pork well before seasoning to allow salt and pepper to adhere and create a good crust when browning.
- Don’t skip browning the pork; it adds depth to the ragu’s flavor.
- Save the pan drippings after browning to add richness to the sautéed onions and garlic.
- Use a full-bodied red wine to enhance the sauce and scrape up flavorful browned bits.
- Simmer with the lid slightly ajar to thicken the sauce and tenderize the pork thoroughly.
- Fresh rosemary and thyme are key for authentic herbaceous notes.
- The ragu pairs well with crusty bread, mashed potatoes, or rice.
- It tastes better the next day as flavors meld together, so making ahead is recommended.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Calories | 385kcal | 19% |
| Carbohydrates | 16.3g | 5% |
| Protein | 54.3g | 109% |
| Fat | 11.2g | 17% |
| Saturated Fat | 2.1g | 11% |
| Cholesterol | 165.5mg | 55% |
| Sodium | 358.2mg | 15% |
| Fiber | 3.9g | 16% |
| Sugar | 8.6g | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
