Why You’ll Love this Pork Ragu Recipe
If you’re looking for a hearty and comforting dish, you’ll fall in love with this Pork Ragu recipe. The rich flavors meld together beautifully, making each bite a savory delight.
I love how the slow cooking process transforms the pork into tender, melt-in-your-mouth goodness. It’s perfect for cozy nights or gatherings with friends.
Plus, the aroma wafting through my kitchen is simply irresistible. When served over wide noodles, it creates a lovely, satisfying meal that warms the soul.
Honestly, this dish has become a staple in my home, and I can’t wait for you to try it!
Ingredients of Pork Ragu
When setting out on the culinary adventure of making Pork Ragu, having the right ingredients lined up can make all the difference. It’s like gathering your trusty sidekicks before a big quest. Each component plays an essential role in crafting that rich, mouthwatering sauce that will have everyone asking for seconds.
So, let’s take a look at what you’ll need to whip up this delicious dish.
- 1 (28 ounce) can whole tomatoes, drained
- 4 garlic cloves, finely chopped
- 2 medium carrots, cut into 1/4-inch pieces
- 1 large onion, chopped
- 1/2 cup dry white wine
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 1/2 lbs pork shoulder, trimmed and quartered
- 12 ounces pappardelle pasta or other wide noodles
- 1/2 cup fresh flat-leaf parsley, chopped
- 1/4 cup grated parmesan cheese (1 oz)
Now, as you gather these ingredients, a couple of things to keep in mind: first off, don’t skimp on the quality of your canned tomatoes. A good brand can elevate the whole dish.
And if you can find fresh herbs, they can bring an extra pop of flavor. Also, that dry white wine? It’s not just for sipping while you cook (though, who could blame you if you do?). It adds depth and a hint of acidity that brightens up the sauce beautifully.
Finally, when it comes to the pork, shoulder is the way to go—it’s got the perfect amount of fat to keep things juicy and tender. Trust me, you’ll thank yourself later when the meat practically falls apart in your hands.
Now, let’s get cooking!
How to Make Pork Ragu
Now that you’ve got your ingredients all lined up, it’s time to plunge into the delightful process of making Pork Ragu. First things first, grab your slow cooker. If you don’t have one, well, let’s just say you’re missing out on the joy of hands-off cooking.
Start by tossing in that 28-ounce can of whole tomatoes, but don’t forget to drain them first. Nobody wants extra liquid diluting the flavor of this rich sauce. Next, add in the 4 finely chopped garlic cloves, 2 medium carrots cut into 1/4-inch pieces, and 1 large chopped onion. The aroma alone at this point will have you dreaming of Italian countryside dinners, trust me.
Now, pour in 1/2 cup of dry white wine—this is where things get fancy. It not only adds a depth of flavor, but it also gives you the perfect excuse for a little sip while cooking. Sprinkle in 2 teaspoons of dried oregano, along with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Give it all a good stir to combine those flavors, and then it’s time to introduce the star of the show: 2 1/2 pounds of pork shoulder. Trimmed and quartered, this meat is going to soak up all those delicious flavors.
Once you’ve tucked the pork in, cover the slow cooker and set it to cook. If you have the luxury of time, go for 6 to 8 hours on low; you’ll end up with tender meat that practically begs to be pulled apart. In a rush? 4 to 5 hours on high will do the trick.
As the pork cooks, it’s like a magic show happening in your kitchen. About 20 minutes before you’re ready to serve, boil up 12 ounces of pappardelle pasta or whichever wide noodles you fancy. Just follow the package directions, and you’ll be all set.
Once the pasta is ready, it’s time for the grand finale. Grab a fork and shred that glorious pork into smaller pieces, then fold it back into the cooking liquid. Stir in 1/2 cup of freshly chopped flat-leaf parsley for a pop of color and flavor.
Serve this warm, comforting ragu over your pasta, and don’t forget to sprinkle 1/4 cup of grated parmesan cheese on top. Honestly, if you don’t end up with cheese on your shirt, did you even cook? Enjoy the fruits of your labor, and get ready for compliments. You’ve earned it.
Pork Ragu Substitutions & Variations
Pork Ragu offers plenty of room for creativity, and you can easily customize it to suit your taste or what you have on hand.
If you don’t have pork shoulder, try using ground pork or even beef for a different flavor. For a smoky twist, add pancetta or smoked paprika. You can swap out the white wine for red or use broth if you prefer.
Fresh herbs like thyme or rosemary can enhance the flavor, and feel free to toss in other veggies like bell peppers or mushrooms.
Experimenting is half the fun, so don’t hesitate to make it your own!
What to Serve with Pork Ragu
Serving Pork Ragu can be just as exciting as making it. I love pairing it with wide noodles like pappardelle, which soak up that rich sauce beautifully.
A simple side salad with fresh greens and a tangy vinaigrette complements the dish perfectly. If I’m feeling indulgent, I’ll add a crusty garlic bread to soak up every last drop of the ragu.
For drinks, a light red wine enhances the flavors well. Don’t forget a sprinkle of fresh parsley and grated Parmesan on top for that extra pop.
It creates a meal that’s both hearty and satisfying!
Additional Tips & Notes
When it comes to making Pork Ragu, there are a few additional tips that can elevate your dish even further.
First, try searing the pork shoulder before adding it to the slow cooker; this enhances the flavor.
If you want a richer taste, consider adding a bay leaf or a splash of balsamic vinegar during cooking.
Don’t forget to taste and adjust seasoning before serving—sometimes a pinch of salt or a dash of pepper makes all the difference.
Finally, serving with freshly grated Parmesan adds a final touch of decadence.
Enjoy your cooking adventure!