Best 2 Rustic Pork Ragu Recipes

Pork ragu is a hearty and flavorful Italian dish that is perfect for a cold winter night. This rustic version is made with tender pork shoulder, a rich tomato sauce, and a variety of vegetables and herbs. The pork is braised until fall-apart tender, and the sauce is slow-simmered to develop a deep and complex flavor. Serve the pork ragu over pasta, polenta, or mashed potatoes for a delicious and satisfying meal. This article includes two recipes: one for the pork ragu itself, and one for a simple pasta dough that you can use to make fresh tagliatelle noodles to serve with the ragu.

Let's cook with our recipes!

RUSTIC PORK RAGU

Rustic Pork Ragu image

I don't exactly know what makes this recipe rustic, but that is the name that came with it. The recipe comes from Real Simple magazine. I made this in the crockpot which made it even more simple. I used a 28-ounce can of crushed tomatoes which was the only size I could find. I also made up an envelope of pork gravy mix according to the package directions and added it to the crockpot with the tomatoes. This cut the tomatoey-ness of the ragu perfectly IMHO. I couldn't find pappardelle pasta so used farfalle noodles which worked very well. This is a delicous, yet easy to prepare meal that is full of meat and perfect for a winter meal.

Provided by Lorraine of AZ

Categories Spaghetti Sauce

Time 8h25m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 (2 1/2 lb) boneless pork shoulder (butt may also be used)
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 large onion, chopped
2 sprigs fresh rosemary, leaves picked and chopped
4 garlic cloves, chopped
1 (35 ounce) can crushed tomatoes, with juices
1 lb pappardelle pasta, cooked (or other flat noodle)
grated romano cheese, to taste

Steps:

Heat the olive oil in a Dutch oven over medium-high heat. Season the pork with the salt and pepper and sear on all sides until golden brown, 3-4 minutes per side. remove pork; set aside.
Add the onon, rosemary, and garlic and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes and their juices and stir with a wooden spoon, scraping any bits of pork stuck to the bottom of the pan. Cover the pot tightly and simmer on the stovetop until the pork is tender enough to fall apart, 2-1/2 to 3 hours.
Remove the pork and, when it is cool enough to handle, shred it into bite-size pieces. Add the shredded pork back to the stockpot. Simmer until hot.
To serve: Serve over the hot cooked pasta and sprinkle the Romano over the top.
NOTE: To prepare in the crockpot, transfer the browned meat to a warm or hot crockpot in step 1. Make up the sauce as directed in step 2 (adding the completed pork gravy if you wish to use it) and pour over the meat in the crockpot. Turn the meat to make sure it is covered with the sauce. Cover and cook on low heat for 7-8 hours.

RUSTIC PORK RAGU

Rustic Pork Ragu image

Make and share this Rustic Pork Ragu recipe from Food.com.

Provided by JackieOhNo

Categories Pork

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 (2 1/2 lb) boneless pork loin
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 large onion, chopped
2 sprigs fresh rosemary, leaves picked and chopped
4 garlic cloves, chopped
1 (35 ounce) can crushed tomatoes with juice
1 lb pappardelle pasta, cooked
grated romano cheese, to taste

Steps:

Heat the olive oil in a Dutch oven over medium-high heat. Season the pork with the salt and pepper and sear on all sides until golden brown, 3 to 4 minutes per side. Remove the pork; set aside.
Add the onion, rosemary, and garlic and cook, stirring, until fragrant, about 2 minutes.
Add the tomatoes and their juices and stir with a wooden spoon, scraping any bits of pork stuck to the bottom of the pot.
Return pork to the pot. Bring the liquid to a boil, then reduce heat. Cover the pot tightly and simmer on the stovetop until the pork is tender enough to fall apart, 2-1/2 to 3 hours.
Remove the pork and, when it is cool enough to handles, shred it into bite-size pieces. Add the shredded pork back to the stockpot. Simmer until hot.
Serve over the pasta with the Romano sprinkled on top.

Nutrition Facts : Calories 1130, Fat 44.6, SaturatedFat 13.7, Cholesterol 178.6, Sodium 1559.8, Carbohydrate 105.9, Fiber 7.8, Sugar 12.9, Protein 73.4

Tips:

Choose high-quality pork: Opt for pork shoulder or pork butt, as these cuts are flavorful and have a good amount of fat that will render during cooking.
Brown the pork well: Browning the pork before adding the other ingredients will help develop flavor and color.
Use a variety of vegetables: A mix of vegetables, such as carrots, celery, onions, and garlic, will add flavor and texture to the ragu.
Add herbs and spices: Italian herbs like rosemary, thyme, oregano, and basil, as well as spices like paprika and chili flakes, will enhance the flavor of the ragu.
Simmer for a long time: The longer the ragu simmers, the more flavorful it will be. Aim for at least 2 hours, or even longer if you have time.
Serve with your favorite pasta: Ragu is traditionally served with pasta, but you can also use it as a filling for ravioli or lasagna.

Conclusion:

This rustic pork ragu is a hearty and flavorful dish that is perfect for a cold winter night. The combination of pork, vegetables, and herbs creates a rich and complex flavor that will satisfy even the most discerning palate. Whether you serve it with pasta, rice, or potatoes, this ragu is sure to be a hit.