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Braised Pork Ragu

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  • Prep 50 min
  • Total 3 hr 50 min
  • Servings 12
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Italian comfort food reaches new levels of deliciousness with this insanely flavorful, slow simmered pork shoulder ragu. Pair with pasta, polenta or risotto for the ultimate homemade meal.
by: Tablespoon Kitchens
Updated Jan 20, 2017
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Ingredients

  • 2 lb boneless pork butt, cut into 3-inch chunks
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 4 cloves garlic, chopped
  • 1 can (6 oz) Muir Glen™ organic tomato paste
  • 1/2 cup dry white wine
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
  • 4 sprigs thyme
  • 1 sprig rosemary (about 6 inches)
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1/4 teaspoon crushed red pepper flakes

Steps

  • 1
    Season pork with salt and pepper. In 6-quart Dutch oven, heat oil over medium-high heat. Cook pork in oil 10 to 12 minutes, turning frequently, until well browned on all sides. Transfer to platter; pour off all but 1 tablespoon fat from Dutch oven.
  • 2
    Add onion; cook about 6 minutes, stirring occasionally, until onion is softened. Add garlic; cook and stir 1 minute. Reduce heat to medium; add tomato paste and cook 2 to 3 minutes, stirring occasionally, until it darkens slightly and turns rusty in color.
  • 3
    Add wine and cook 1 to 2 minutes, scraping up any browned bits, until thickened.
  • 4
    Stir in crushed tomatoes, thyme, rosemary, broth and pepper flakes. Add pork with any juices accumulated on the platter.
  • 5
    Heat to boiling; reduce heat to low. Cover and simmer 2 1/2 to 3 hours or until pork is tender.
  • 6
    Using 2 forks, shred pork into bite-size pieces in Dutch oven. Serve sauce tossed with pasta or over polenta, if desired.

Expert Tips

  • tip 1
    Ragu is a thick pasta sauce that pairs well with a variety of short, dried pasta shapes. Penne is a great choice, but consider other options like campanelle, gemelli or cavatelli.
  • tip 2
    Ladle the cooled, cooked sauce into freezer containers, and keep in your freezer up to a month. Just thaw in the refrigerator or microwave before thoroughly reheating and tossing with pasta.
  • tip 3
    Recipe makes enough for 2 pounds of pasta, using 3 cups of sauce per pound. Heat the sauce in a 4-quart saucepan over medium heat. Add the cooked pasta, and toss to coat.

Nutrition Information

170 Calories, 8g Total Fat, 17g Protein, 7g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
50mg
16%
Sodium
430mg
18%
Potassium
230mg
7%
Total Carbohydrate
7g
2%
Dietary Fiber
1g
4%
Sugars
4g
Protein
17g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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