Pork Ragu Recipe: A Flavorful Italian Classic
This recipe will guide you through making a rich and flavorful pork ragu, perfect for serving over pasta, polenta, or even spooning onto crusty bread. This slow-cooked masterpiece develops deep, complex flavors over time, creating a dish that's both comforting and sophisticated. Get ready to impress your family and friends with this authentic Italian-inspired pork ragu.
Ingredients You'll Need:
This recipe uses readily available ingredients, making it perfect for a weeknight dinner or a special occasion.
- 1.5 lbs pork shoulder, cut into 1-inch cubes – This cut provides great flavor and tenderness. Consider using a combination of pork shoulder and pancetta for an even richer flavor profile.
- 1 large onion, finely chopped – The base of the flavor foundation for your ragu.
- 2 carrots, finely chopped – Adds sweetness and depth.
- 2 celery stalks, finely chopped – Provides a subtle earthy flavor. This completes the aromatic trinity.
- 4 cloves garlic, minced – Essential for that pungent garlic aroma.
- 1 (28 ounce) can crushed tomatoes – The heart of your sauce. Look for high-quality canned tomatoes for the best flavor. San Marzano tomatoes are a fantastic option.
- 1 cup dry red wine – Adds complexity and depth of flavor. A Cabernet Sauvignon or Chianti would work well.
- 1 cup beef broth – Adds moisture and richness.
- 2 tablespoons olive oil – For sautéing the vegetables. Use extra virgin olive oil for the best quality.
- 1 teaspoon dried oregano – A classic Italian herb.
- 1 teaspoon dried basil – Another staple Italian herb.
- 1/2 teaspoon dried thyme – Adds a slightly woody and earthy note.
- 1/4 teaspoon red pepper flakes – A pinch of heat for those who like a little kick. Adjust to your preference.
- Salt and freshly ground black pepper – To taste. Season generously throughout the cooking process.
Step-by-Step Instructions:
This recipe is designed to be easy to follow, even for beginner cooks.
1. Brown the Pork:
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the pork cubes and brown them on all sides. This step adds depth of flavor to the final ragu. Remove the browned pork from the pot and set aside.
2. Sauté the Vegetables:
Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Deglaze the Pot:
Pour in the red wine, scraping up any browned bits from the bottom of the pot. This is crucial for capturing all the delicious flavor. Let the wine simmer for a few minutes until it reduces slightly.
4. Simmer the Ragu:
Return the browned pork to the pot. Add the crushed tomatoes, beef broth, oregano, basil, thyme, red pepper flakes, salt, and pepper. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 2-3 hours, or until the pork is very tender and the sauce has thickened. The longer it simmers, the richer the flavor will become. Stir occasionally.
5. Serve and Enjoy:
Serve your delicious pork ragu over your favorite pasta, polenta, or even with crusty bread for dipping. Garnish with fresh parsley or grated Parmesan cheese, if desired.
Tips and Variations:
- For a richer flavor, add a few slices of pancetta or bacon along with the pork.
- You can substitute other vegetables, such as mushrooms or zucchini.
- If you prefer a smoother sauce, you can blend a portion of the ragu with an immersion blender before serving.
- Leftovers can be stored in the refrigerator for up to 3 days.
This Pork Ragu recipe is a testament to the beauty of slow cooking. The flavors meld and deepen over time, creating a dish that’s both comforting and utterly delicious. Enjoy!
