Our Tried and True Pork Ragu – Perfected Over 10 Years and Loved by All!
During my gap year after college, I worked in a fine-dining Italian restaurant in the heart of downtown Milwaukee where I fell head over heels in love with all things Italian food and wine.
Among the many traditional Italian dishes on our menu was Chef’s specialty – Ragu della Casa, a scratch-made ragu served with fresh, hand-cut pappardelle that would highlight a different main ingredient each week.
My personal favorite? Maiale – braised pork ragu.
This Slowly Braised Pork Pappardelle is my take on that authentic Italian restaurant dish: succulent, melt-in-your-mouth pork shoulder simmered in a rich tomato sauce and tossed into pappardelle pasta.
The process is mostly hands-off, but a few small details—like deeply caramelizing the soffritto, using a generous amount of fresh herbs, and cooking it low and slow via a stovetop simmer —make all the difference.
The result is a restaurant-worthy pork shoulder ragu sauce that begs to be tossed with pappardelle pasta or spooned over creamy polenta.
It’s cozy, indulgent and feels especially celebratory making it the perfect choice for occasions like Valentine’s Day or Christmas but it’s also the kind of thing that’s really easy to make at home (with guidance to adapt the recipe for an oven braise, or in a slow cooker or Instant Pot too!). You will love it and we can’t wait for you to give it a try!
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Get 5 days of pasta tips learned from my years in a fine-dining Italian restaurant.
Quick Recipe Background ⇢ What is Ragu?
Ragu is a term used to describe a slowly simmered, hearty Italian meat sauce typically served with pasta. While ragu usually has slowly simmered tomatoes (like marinara sauce) and it’s usually finished with milk or cream (like creamy pasta dishes), it’s its own category of Italian pasta sauce.
It tends to be slowly cooked and rich in flavor, and it’s meant to really showcase the meat like lamb or braised short rib, (or another meaty element, like mushrooms) at the center of the dish. Perhaps, without even knowing it, you’ve enjoyed the most famous ragu – bolognese!
If you’ve never made ragu before, trust that you’re in good hands here. I’ve been cooking various ragu recipes for the past 10+ years. It’s one of my favorite things to cook and I’m know you’ll love it too!
Key Ingredients
This pork shoulder ragu recipe definitely leans into the Italian philosophy of giving a few simple, high-quality ingredients a little TLC to make them absolutely shine.
Most, if not all, of the ingredients used in this recipe are staples in any well-stocked kitchen.
What is the best meat for pork ragu? ⇢ Boneless pork shoulder, which is also commonly called a Boston butt or pork butt. Look for a meaty roast with nice marbling, which, when braised, transforms into succulent, fall-apart tender pork and richly, deeply flavored sauce.
Other key ingredients:
- Wine. It wouldn’t be pasta sauce without a little wine! Typically you’ll find that ragu recipes call for bold red wine. Since the flavor of the pork is a little more delicate, I opt for white wine in this pork shoulder ragu. Any nice, dry white will do the trick…bonus points if its Italian!
- and lastly, a little heavy cream and parmesan to help bring the sauce together.
Meal Prep Tip!
Nearly all of the hands-on prep for this braised pork ragu comes from chopping up the soffritto. I like to take about 15 minutes to chop everything up ahead of time so when I’m ready, I can jump right into cooking. You can even store the veggies in an airtight container in the refrigerator for up to 5 days.
How to Make Braised Pork Ragu
This pork ragu comes together to 3 main phases: browning, deglazing, and simmering. Each step adds depth—from browned meat to deglazed fond, and finally, a long, gentle simmer that brings everything together.
Patience is key to pulling big flavors out of a ragu’s simple ingredients. It takes some time, but the results are so worth it! The good news is most of the work is entirely hands-off – just let it simmer on the stovetop while you enjoy your day. (Or, let your oven, slow cooker, or Instant Pot do the work – more on that below!)
First, Brown the Pork and the Soffritto Mixture
This is where the magic happens. As you slowly brown the meat and soffritto their flavors deepen through the Maillard reaction, a key process in creating rich, complex ragu sauce.
Season the pork, then brown it well in olive oil. Be sure to let each side cook untouched for several minutes until deeply golden brown. Why? ⇢ A beautiful crust on the meat prevents it from drying out as it braises by locking in all of its juices. (No sad, dried-out pork here!) Plus, as the meat browns, it leaves browned bits on the bottom of the pan (fond being the technical French term), which is what creates the base flavor of the braising liquid.
Add the carrots, celery, and onion to the same pot used to brown the pork and cook until borderline caramelized, about 20 minutes. Then add the garlic and tomato paste and cook 5 minutes more until deeply browned. Why? ⇢ Time coaxes out all their flavors and leaves more fond in the pot which translates to big flavor in the braising liquid – letting the aromatics really brown is the difference between a good ragu sauce and a great ragu sauce.
Deglaze the Pan
Once the base ingredients are browned, deglaze with red wine, which loosens the caramelized bits from the pot and incorporates their intense flavor into the sauce.
Slowly add in the white wine, scraping up the browned bits of fond from the bottom. Let the wine reduce until it’s is almost completely absorbed into the soffritto. Why? ⇢ The fond contains tons of flavor, and deglazing ensures it’s fully incorporated into the sauce.
Build the Ragu Sauce and Simmer
Simmering the sauce for at least 2 ½ – 3 hours lets it reduce, concentrate, and develop a complex, rich flavor. This is when everything comes together, slowly melding and intensifying. The longer it simmers, the better it gets!
Once deglazed, build the ragu by adding in the rest of its components: fresh herbs, bay leaves, tomatoes, and some cooking stock. Transfer the browned pork back into the pot, nestling it into the sauce. Bring the mixture to a boil, then cover the pot and reduce to a simmer for a solid 2 ½ – 3 hours. Why? ⇢ A long simmer allows all of the flavors to meld together and low and slow heat gently breaks down the connective tissue in the beef, tenderizing the meat.
Finishing Touches
Once the pork is fall-apart tender, transfer it to a plate or cutting board and use tongs or a couple of forks to shred it into bite-sized pieces. Feel free to shred it as chunky or fine as you’d like. Return to the pot and stir it into the sauce. Stir in heavy cream and parmesan for a luscious finish before serving with your cozy carb of choice!
Alternate Cooking Methods
While stovetop braising is our method of choice, you can easily adapt this braised pork ragu for a few different cooking methods. Check the Recipe Notes, below, for step-by-step guidance on cooking your ragu in the oven, slow cooker, or Instant Pot.
Serving Suggestions
Serving ragu is not quite as simple as spooning it over your pasta of choice!
What is the best pasta for ragu sauce? ⇢ I love serving this pork shoulder ragu with a wide and flat noodle, such as pappardelle; its width stands up to the bits and pieces in the ragu sauce beautifully. If you prefer to use a short noodle, try rigatoni; its tubular shape catches and encases the ragu sauce for the most perfect bites of pasta.
The #1 mistake I see home cooks make when preparing a pasta dish is simply plopping sauce on a plate of cooked pasta. Please don’t do this! For restaurant-worthy results, always simmer your al dente pasta with the bolognese sauce before serving. To learn more, check out my complete guide for How to Cook Pasta Perfectly Every Single Time.
Make Ahead, Storage, and Freezing
Pork Ragu stores super well – its flavors develop and get even better the longer it sits! Feel free to prep a batch of sauce ahead of time. It will keep in the refrigerator for 4-5 days or in the freezer for up to 3 months. Check the Recipe Notes, below, to learn more!
I can’t wait for you to make Braised Pork Ragu Pappardelle in your own kitchens this fall and winter. This is one of my signature recipes, and I know you’re going to love it as the cozy season sets in this year.
If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! Happy cooking! ♡
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Slowly Braised Pork Ragu (Stovetop, Oven, Slow Cooker, and More!)
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: serves 10–12 1x
- Category: Main Dish, Pasta Recipes
- Method: Stovetop, Braise
- Cuisine: Italian
Description
Succulent, juicy pork shoulder slowly simmers in a rich tomato sauce until it’s fall-apart tender before finishing with a splash of cream and a generous sprinkling of parmesan. Toss it into pappardelle pasta for the best homemade Italian meal. You will love this Slowly Braised Pork Ragu recipe!
Ingredients
for the Braised Pork Ragu Sauce:
- 3 tablespoons olive oil, divided
- 2 ½ pounds boneless pork shoulder, trimmed of excess fat and cut into 6 large pieces
- 3 large carrots, peeled and diced
- 1 large yellow onion, finely diced
- 1 stalk celery, finely diced
- 8 cloves garlic, finely chopped or grated
- 2 tablespoons tomato paste
- 1 cup dry white wine
- one (1) 0.75-ounce package fresh “poultry herb blend” (or approx. 2 sprigs fresh rosemary, 4 sprigs fresh sage leaves and 12 sprigs fresh thyme)
- 2 bay leaves
- one (1) 28-ounce can crushed tomatoes
- 2 cups water or low-sodium chicken broth or stock
- kosher salt and ground black pepper, to season
for the Pork Ragu Pappardelle:
- 20–30 ounces dried pappardelle pasta or other pasta of choice
- ½ cup heavy cream
- heaping ½ cup grated parmesan
- for serving, as desired: grated parmesan, finely chopped fresh herbs, etc.
Instructions
Braised Pork Ragu Sauce:
- Brown the pork shoulder: Add 2 tablespoons olive oil to a large, heavy-bottomed pot (I use a 5-qt Dutch oven) over medium-high heat. Use paper towel to pat the pork shoulder as dry as possible. Generously season the pork shoulder with 2 teaspoons each kosher salt and ground black pepper. Once the oil in the pot shimmers, carefully add in the seasoned pork shoulder. Work in batches, as necessary, to avoid overcrowding the pot (which prevents browning). Cook for 4-5 minutes per side, until nicely browned. Transfer the browned pork to a plate and set aside.
- Brown the soffritto: If needed, add the remaining 1 tablespoon olive oil to the same pot used in Step 1 and reduce heat to medium. Once hot, add in the soffritto (carrots, onion, and celery), seasoning with ½ teaspoon each kosher salt and ground black pepper and stirring to combine. Cook, stirring occasionally, until deeply browned, 15-20 minutes.
- Add aromatics. Add the garlic to the pot with the soffritto. Stirring constantly, cook until fragrant, 1-2 minutes. Add the tomato paste to the pot, stirring to coat the soffritto. Cook 2-3 minutes, until browned.
- Deglaze: Increasing the heat to medium-high, pour the white wine into the pot. Stir constantly, using a wooden spoon to scrape up any browned bits that may have formed at the bottom of the pot. Cook for 4-5 minutes, until the wine is almost completely absorbed into the soffritto.
- Simmer: Tie the herbs together using kitchen twine (or finely chop if you do not have twine), then add to the pot with the bay leaves. Add the crushed tomatoes, water (or broth/stock), and browned pork shoulder from Step 1. Stir to combine. Bring the mixture to a boil. Reduce heat to maintain a gentle simmer. Cover and cook, stirring occasionally, for 2 ½ – 3 hours, or until the pork is fall-apart tender. If the ragu begins to reduce too much (i.e. it loses too much of its liquid too quickly), feel free to add in a splash more water and/or reduce the heat further.
- Finish the braised pork ragu: Carefully transfer the pork to a plate or cutting board. At this point, you can remove and discard the spent herbs and bay leaves from the pot, as well. Use tongs or 2 forks to shred the pork into bite-sized pieces. Return the shredded pork to the pot with the ragu. Stir to combine. At this point, you can cool and store for later use (see Recipe Notes for storage and freezing directions), or proceed with making the pork ragu pappardelle (below).
Pork Ragu Pappardelle:
- Boil the pasta: Bring a large pot of salted water to a boil. Add the pappardelle and cook, stirring occasionally, until the pasta is cooked to al dente according to package directions. Carefully dip a liquid measuring cup into the pot, reserving about 1 cup of the starchy pasta water, and set aside. Carefully drain the pappardelle – do NOT rinse it!
- Finish the pork ragu sauce: Meanwhile, as the pasta boils, bring the braised pork ragu up to a simmer. Stir in the heavy cream and parmesan cheese. Continue to simmer over low heat, stirring occasionally.
- Pork ragu pappardelle: Add the cooked pappardelle pasta to the pot with the braised pork ragu sauce, tossing to coat. The pork ragu should evenly coat the pasta. Add in some of the reserved pasta water if the ragu needs to loosen up a little; add in an extra handful of parmesan if it needs to tighten up a little. Cook over medium heat for 1-2 minutes, allowing the pasta to meld with and absorb some of the ragu.
- Serve: Portion the pork ragu pappardelle into individual pasta bowls, topping with additional grated parmesan, chopped fresh herbs, and/or crushed red pepper as desired. Serve immediately. Enjoy!
Notes
- Make-Ahead, Storage and Freezing:
- Storage Instructions: Pork ragu sauce stores incredibly well – it’s the type of thing that gets even better as it sits and its flavors have the chance to meld together. To store, prep the sauce through Step 6 of Recipe Directions, above. Once cooled, transfer to an airtight container and store in the refrigerator for 4-5 days. Whip up a batch of pork ragu pappardelle during the week by reheating the braised pork ragu in a skillet, and completing the recipe according to “Pork Ragu Pappardelle” Steps 1-4, above.
- Freezing Instructions: Pork ragu is also incredibly freezer-friendly. To freeze, transfer the cooled pork shoulder ragu sauce to a freezer container (or divide it up between multiple freezer containers for smaller portions). Freeze for up to 3 months. To thaw, place the frozen ragu in the refrigerator overnight or submerge the freezer container in room temperature water for a quicker thaw. Reheat the ragu sauce in a skillet. The thawed ragu sauce will be a little watery at first, which is totally expected. Let any residual water simmer out before completing the recipe according to “Pork Ragu Pappardelle” Steps 1-4, above.
- Alternate Cooking Methods:
- Oven Braised Pork Ragu: Prep the recipe according to Steps 1-5, above. Rather than braising on the stovetop, transfer the covered pot to a 325 degree F oven. Braise in the oven for 2 ½ – 3 hours, until the pork is fall-apart tender, then finish the pork ragu sauce as directed in Step 6 and complete the recipe according to “Pork Ragu Pappardelle” Steps 2-4.
- Slow Cooker Pork Ragu: Prep the recipe according to Steps 1-4, above. Transfer the soffritto mixture to the slow cooker, along with the aromatics, tomatoes, water (or broth), and browned pork shoulder as directed in Step 5. Slow cook on high for 4-5 hours or on low for 7-8 hours, stirring occasionally. Finish the pork ragu sauce as directed in Step 6 and complete the recipe according to “Pork Ragu Pappardelle” Steps 2-4, which you can do right in your slow cooker. If your slow cooker has a searing/browning feature, you can use it to cook the entire ragu sauce recipe (Steps 1-6) in the slow cooker.
- Electric Pressure Cooker Pork Ragu: Use your electric pressure cooker’s “Sauté” setting to cook the recipe according to Steps 1-5, above. Cover and seal the pressure cooker and cook on manual high pressure for 50 minutes. Allow the pressure cooker to naturally release pressure for 10 minutes before carefully flicking the valve to its “venting” position to vent out any residual pressure. If the ragu seems a little too liquidy, feel free to turn on the Sauté setting again, letting the sauce simmer down a little before finishing as directed in Steps 6. Complete the recipe according to “Pork Ragu Pappardelle” Steps 2-4, which you can do right in your pressure cooker pot.
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This was delicious! The whole family loved it!
So happy to hear that, Christy! 🙂
This was STELLAR, thank you!
So happy you enjoyed it, Goldie!! 🙂
One of my favorite dishes! If you want restaurant quality this is the one you want to make.
Thank you so much for the kind review, Emilee! Thrilled you love the ragu as much as we do!
I thought my previous ragus were good, but this is now the one my wife insists upon when I talk about making something like this, so you know it’s good. I doubled the recipe since I bought a 5 lb shoulder, and cooked it a little longer (the good thing about this is it’s very forgiving if you don’t take it out of the oven at exactly the right moment. I’m only leaving this review because I’m back here to make this again lol.
Love hearing that this ragu has become a repeat recipe for you, Martin! Thank you so much for taking the time to leave a review!
Amazing recipe, followed to the letter and it to the letter and its perfect.
So glad you loved the ragu as much as we do, Lucy!
AMAZING! So good, made this recipe multiple times each time was incredible. Try substituting the crushed tomatoes for fire roasted tomatoes, even better 🙂
Fire roasted tomatoes sound like a great addition, Okivia!
Thank you Jess. The herb blend and addition of heavy cream elevated this above my previous basil centric pork ragu. I took the liberty of adding in a parmesan rind and a few red pepper flakes. I served it over a baked pumpkin polenta. Food prices are high these days and this is an elegant meal at a reasonable cost.
So happy to hear you enjoyed the ragu, Stacy!! Pumpkin polenta sounds delicious, too!
Made good ragu! Thank you for the inviting pics and detailed recipe. Have now set the bar way to high for future family dinners. Should have started with gruel or similar.
So glad you and your family enjoyed!! And thank you for taking the time to leave a comment – it means so much!
Had a huge piece of pork shoulder. Cut it in half and put the bone in half in the slowe cooker for pulled pork for dinner tonight and made this ragu on the stove top with the other half ready for dinner later in the week. It tastes amazing now and I know letting it sit for 48 hours will elevate it to even greater heights. Just sad I don’t have time to make some pasta this week but hey ho. Next time for sure! I will have some cracking tasting dinner regardless – perfect end of day comfort food for a very busy week night. Thank you!
Hi Vicky, so happy to hear the pork ragu turned out great for you! We definitely agree that it’s perfect comfort food, with or without pasta! 🙂
O.M.G. This recipe is inducted into the dinner hall of fame. Incredibly tasty. Do not take any shortcuts, please perform the recipe just as described. It is restaurant worthy! I used my Instant Pot, then let is sit on “warm” for a few hours until dinner. The longer it warmed, the better it tasted. YUM. Thank you for sharing the recipe. Question: What herbs are we topping this with? I did feel presentation-wise it needed a pop of color.
Hi Miyako, thank you so much for the incredibly kind review! We’re so glad you loved the ragu as much as we do! We usually just garnish with extra chopped herbs we have on hand, but thyme and chopped parsley are great choices! 🙂
I only have a bone in pork shoulder. Can I use that to make this recipe? It difficult to cut the meat off the bone. Do you have any recommendations?
Hi Lisa – Yes, you can use a bone-in pork shoulder roast for this recipe. Instead of slicing the roast into pieces as directed, leave it whole. Brown both sides and braise as directed – you may need to braise a little longer since it’s a larger piece of pork, but as soon as it shreds easily with a fork, it’s ready to go.
Hope this helps!
Jess
Thank you so much Jess. I made it Sunday night and it came out delicious. Reminds me of my off the boat Italian Grandmothers ragu. She used different pieces of bone in cuts of meat, but this was very close to her recipe. Thanks for bringing me back in time when I used to visit her in the Bronx with my parents. I loved when we stayed for dinner.
Thank you so much Jess. I made it Sunday night and it came out delicious. Reminds me of my off the boat Italian Grandmothers ragu. She used different pieces of bone in cuts of meat, but this was very close to her recipe. Thanks for bringing me back in time when I used to visit her in the Bronx with my parents. I loved when we stayed for dinner.
I am so glad to hear it, Lisa! Love the way food connects us to our loved ones & fond memories with them. 💜 So glad you enjoyed.
Thanks for great recipe! Doing the long cook on the aromatics is something I’ve thought about, but never done. Results were fantastic.
So glad to hear that, Matt!! 🙂
I made this again last night. I absolutely love it. When I took the pork chunks out after maybe 2.5 hours to shred with tongs and a fork it wasn’t shredding well and made a big tomatoey mess. I put it back in and gave it another 30+ minutes and then used my potato masher right in the pot. Worked perfectly and the pork shredded like a silky dream with much less mess!
Hi Jenn, so glad you enjoyed this recipe!! It’s one of our favorites, too 🙂
Man oh man, what a killer recipe! Pork butt is on sale here and I grabbed a huge one just so I could had an excuse to make this! I love how budget friendly this is, as a cut of beef the same size would have been insanely expensive.
Super simple to make, makes the entire house smell AMAZING and the texture is literally “melt in your mouth”
I served it with fresh fettuccini and loads of chopped parsley – perfect for a chilly, Vancouver rainy day.
10/10 would make again!
We are so thrilled to hear you loved it, Christina! & hope you had leftovers 🙂
Made this tonight, after being snowed in with over 15 inches of the white stuff! It was simply delicious! Will add this to our favorite dishes. Can’t wait for lunch tomorrow…. Leftovers!
The perfect snow day dinner! So glad you enjoyed Liz & stay warm 💜
AMAZING!! Made it for New Years Eve dinner! THE BEST!! Made it stovetop. Cutting all the fat off the meat was the most time consuming task.
Hi Daisy! We’re thrilled to hear you enjoyed this recipe as much as we do – thanks so much for including the recipe in your New Year’s Eve dinner & for taking the time to leave a comment. It truly means so much!
WOWOWOWOWOW. This recipe is a stunner!! It is restaurant quality. I seriously cannot say enough about how delicious and easy this ragu was to make! I used Banza chickpea pasta (Celiac over here!) and was so happy with how it held up when finishing the pasta with the sauce at the end. YUM. Will definitely be making it again!
Thanks so much for sharing Ellie! We are thrilled to hear how much you loved it & that it worked well with the Banza pasta! 💜
Pro-tip to shred the ragu — put the chunks in your kitchenaid mixer with the paddle attachment, turn on low speed, wait 2 minutes — you will have nice, even pulled pork with no added work or cleaning (assuming you’d use a separate bowl and a utensil anyway)
Hey Noah! Yes, love a good kitchen hack! Our team loves to use the KitchenAid for shredding chicken too – such a gamechanger & we hope you enjoyed the Pork Ragu!
One word: WOW. agree with Ellie- this is seriously restaurant quality. SO SO SO GOOD! This can seriously impress some guests. My family went for thirds, fourths….and so on. I doubled the recipe and fantastic is an understatement. Thank you for elevating my recipe rotations.
Thanks so much, Emily! We are so glad everyone enjoyed it & that you shared this recipe with your family. 🙂 It’s definitely one of our faves & we hope you’ll check out our other ragus & pasta recipes soon!
Oh my! This was delicious! We’ve never looked forward to leftovers this much!
We LOVE having leftovers to look forward to! Thanks for the review, Beth!! 🙂
Amazing! Worth the time it takes.
We couldn’t agree more, Meghan! So glad you enjoyed!
If I’m using a poultry seasoning how much should I add???
Hi Rebecca! For best results, we recommend using fresh herbs for this recipe (rosemary, sage, & thyme) these can typically be found in the produce section of grocery stores packaged together as a “poultry blend” of fresh herbs & will lend a really beautiful fragrant flavor & aroma to this sauce!
If you are looking at substituting the fresh herbs with dried poultry seasoning a typical rule of thumb is 1 tablespoon fresh herbs = 1 teaspoon dried herbs as dried herbs are more concentrated.
Please note, we haven’t tested with dried herbs so it may change the expected flavor a bit. If you do test with dried herbs you may want to add little by little & taste test frequently – keep us posted on how it goes!
I made this a few weeks ago, and was just thinking about it now, it’s so delicious; and I realized I forgot to comment!! I love this ragu!!! This is restaurant quality, people!!! I’m not joking. I don’t think I could get this from any restaurant near me (save a couple; live in a small city); and I made it myself, thanks to this recipe!!! I’m so happy I still have some in the freezer, I can’t wait to eat it again 😋 Jess is a pasta genius!
You sure know how to make a gal’s day, Sarah! Thanks so much for commenting…I’m so, so glad you loved your pork ragu!
I just made this and added chopped shallots and it was so delicious.
Thank you
Chopped shallots would be a great addition to this recipe! Happy to hear you loved it, Joel!!
Made this tonight in the slow cooker (going to freeze to have later), & it doesn’t have the cream or cheese yet, but I tasted it and it’s already so delicious!!! Can’t wait to have the finished product with pasta!! (Sadly my grocery store does not carry pappardelle 😑, so I got fettuccine & rigatoni- can’t decide which pasta I’ll use) Thanks for another amazing recipe!
Sarah, thank you so much for sharing! This one freezes SO well & we hope that the finished product was just as good!!
This recipe is perfect for a cozy Sunday – I needed a pandemic pick me up and this was perfect. I made some for friends as well and they loved it! I have leftovers in the freezer that I am saving for a rainy day (or lazy day) and can’t wait to dive into them soon 🙂
100% agree Slowly Braised Pork Ragu is the ULTIMATE pandemic pick-me-up! We’re so glad you enjoyed, Alyssa!
Made this with leaner pork and it still was marvelous! It made so much we are hoping to rock some lasagna with the leftover batch. Used fire roasted tomatoes for an added punch and a big stock pot because I don’t have a Dutch oven, yet! I loved the recipe and all the helpful pictures and time stamps to follow along. I have recommended to many friends and they have all loved it, too!
Laura! Thank you so much for sharing & we hope you were able to use the leftovers for that yummy lasagna!😋 Also, thank you so much for sharing PWWB with your friends – it means so much to our team!!
This was so good. It was like a hug from a friend. My entire family including two kiddos ate it up. It also makes a HUGE batch so plenty of leftovers.
This recipe was delicious! And despite seeming a little difficult , Jess really broke down the steps for you.
Hi Rachael! So glad to hear that you enjoyed this Pork Ragu. It is surprisingly simple (but impressive!) & we are thrilled to hear that the directions were helpful – thank you for sharing!
I LOVED this recipe! I followed the slow cooker instructions and it was such a hit with the whole family. Definitely would make again!
Ah, Kathleen, I’m so, so glad you enjoyed the ragu! Thanks for the comment!! xx
I made this for our wedding anniversary since with the pandemic we couldn’t go out and wanted something a little special for dinner. I prepped the soffrito ahead of time and browned the pork in the early afternoon and then left it completely alone to simmer for the rest of the afternoon. It took some time for the browning since my dutch oven is a little on the small side so I had to do multiple batches, but even that part only required turning the pork pieces every 4-5 min until they were done browning. It might seem like an intimidating recipe but it truly couldn’t be easier and it is SO GOOD!! My husband staged a revolt when I told him I was freezing half of the batch and he had it for lunch today before I could store it. Highly recommended, and love the crockpot option for a day when I’m not home to stir the pot someday.
I absolutely adore this, Elizabeth! I’m so glad it was the perfect celebratory meal for an at-home anniversary dinner. Thank you so much for the comment. Happy anniversary! xx