Pork Ragu Recipe | Julie Blanner (2024)

This is an easy and flavorful one dish pork ragu recipe that takes less than 30 minutes hands on time!

Braised with apples, honey and vegetables for a memorable dish you’ll make again and again.

Pork ragu is an easy, yet absolutely delicious Italian pork dish. With just a little prep time, the rest of the magic takes place in the oven or slow cooker.

Years ago, I fell in love with pork ragu at Pastaria, a local Italian restaurant by Gerard Craft in St. Louis.

This simplified recipe is easy and accessible – perfect for a Sunday supper, family dinner or just a dinner to warm you up on a cold winter day and save the rest for later!

Ragu is a large quantity of beef (try my Braised Beef Ragu) or pork braised with vegetables for several hours until flavorful and tender. It can be served in a variety of ways, but it’s most common (and delicious) on a bed of fresh pasta.

One of the many reasons it’s an Italian classic is because it can serve a large number of guests.

Pork Ragu Recipe

This incredible recipe feeds a crowd, making it great for entertaining. I often serve it on the holidays, or just our little family and savor the leftovers.

This recipe is unique, which is one of the many reasons I love it.

In addition to boneless pork shoulder, it has a granny smith apple and honey which adds a hint of sweet flavor to the sauce. The pork simmers with chopped onion, carrot, celery and garlic.

Ingredients and Substitutions

• Vegetables– Carrots, celery and onion. This dish is the perfect way to sneak veggies in!
• Granny Smith Apples– Apples work so well with pork, and add a natural sweetness to this ragu.
• Pork Shoulder– Pork shoulder is a tough cut of meat so requires a long and slow cook. It has a coating of fat which adds to its rich flavor.
• Garlic – Diced garlic cloves or minced garlic, whichever you prefer.
• Thyme – Fresh thyme adds beautiful notes to this recipe and makes a pretty garnish as well.
• Tomato Paste– Or reach for one of these tomato paste substitutes.
• White Wine – A dry white wine works best for ragu. You can use whatever you have on hand including Sauvignon Blanc, Pinot Grigio, Chardonnay or white cooking wine.
• Chicken Stock – The liquid components help to break down the pork as well as adding flavor to the finished dish.
• Honey – Honey adds a hint of sweetness and pairs well with this dish.
• Champagne Vinegar– Adds bright flavor. Apple cider vinegar or white wine vinegar may be substituted in a pinch.
• Mascarpone– This soft Italian soft cheese makes the ragu so creamy. You can substitute a half cup of heavy cream for mascarpone if needed.
• Pappardelle– To serve pair with Pappardelle Pasta, a wide noodle traditionally served with ragu because it can carry the weight of the sauce.

How to Make

1. Prep – Chop vegetables and slice apple.
2. Brown Pork – Heat olive oil in cast iron pot. Add pork, salting as directed, and add it to the cocotte to brown. Toss all apple, finely chopped vegetables, garlic and thyme around the pork as it continues to brown.
3. Cook Vegetables and Apple – Reduce heat and cook, stirring them until brown.
4. Make Sauce – Add tomato paste, wine, chicken stock, vinegar and honey. Simmer.
5. Braise – Cover and transfer to the oven to cook, flipping halfway through.
6. Shred – Shred meat, removing any excess fat (if necessary). Stir.
7. Season – Stir in mascarpone and season with salt and pepper. Serve and enjoy!

In the Crockpot

1. Follow above instructions 1-2 (detailed in the recipe card). Once pork is browned, transfer to a slow cooker and add remaining ingredients.
2. Braise 3-4 hours on high, or 6-8 hours on low, or until pork falls apart with a fork.

Tips

• Brown – Browning the pork shoulder before braising it caramelizes the natural sugars and helps to lock in the flavor. Brown the pork on each side until it is a deep brown.
• Make in Cast Iron – If at all possible, ragu is best made in cast iron. It goes from stove top, to oven to table seamlessly and offers the best flavor. Cooking in cast iron browns the meat beautifully and allows it to braise at a consistent slow simmer.
• Wine – A hearty meat sauce like this pairs well with red wine. Truly any dry red works from a lighter Pinot Noir to a robust (red) Zinfandel or Cabernet.

Frequently Asked Questions

Serving Suggestions

Serve it with a loaf of crustyHomemade Bread with a nice olive oil and bread dipping spices. I always pair pasta with a salad (try this amazing Italian Salad).

• Bed of Pasta – Try homemade egg noodles, pappardelle, tagliatelle, cavatelli or rigatoni.
• Polenta
• Risotto
• Gnocchi
• Mashed Potatoes
• Mashed Cauliflower for a low carb dinner

How to Store

• Room Temperature – Don’t leave your pork ragu sitting out at room temperature while serving for more than two hours!
• Refrigerate – Not feeding a crowd? You can refrigerate pork ragu in an airtight container for up to 3 days.
• Freeze – or in a freezer for up to a month, reheat and toss with pasta. If you are making the ragu ahead of time, once it has cooked, let it cool completely to room temperature before transferring to an airtight container.