Best 2 Rustic Pork Ragu Recipes

Gather your ingredients and prepare for a tantalizing culinary adventure as we embark on a journey to craft a hearty, rustic pork ragu that will transport you to the heart of Italian home cooking. This delectable dish, adorned with succulent pork shoulder enveloped in a rich and savory sauce, is sure to become a staple in your culinary repertoire, bringing warmth and comfort to your dinner table. You'll relish the tender texture of the pork, infused with aromatic herbs, while the slow-simmered sauce tantalizes your taste buds with its complex flavors. With careful attention to detail and a passion for creating a memorable dish, let's delve into the steps of preparing this rustic pork ragu, ensuring every bite is a symphony of flavors that captures the essence of Italian culinary tradition.

Here are our top 2 tried and tested 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:

Use a Dutch oven or large pot with a heavy bottom for even cooking and heat retention.
Brown the pork in batches to prevent overcrowding and ensure proper browning.
Deglaze the pot with red wine to add depth of flavor and deglaze any browned bits.
Use a variety of vegetables for a more flavorful and colorful ragu.
Add herbs and spices to taste, such as rosemary, thyme, oregano, basil, and garlic.
Simmer the ragu for at least 1 hour, or longer for a more tender and flavorful sauce.
Serve the ragu over pasta, polenta, or mashed potatoes.

Conclusion:

If you're looking for a hearty and flavorful meal, this rustic pork ragu is the perfect dish. With its tender pork, rich tomato sauce, and medley of vegetables, it's a surefire hit. Serve it over your favorite pasta, polenta, or mashed potatoes, and you'll have a meal that the whole family will love.