Braised Pork Ragu Recipe -
Braised Pork Ragu Recipe

Braised Pork Ragu

Recipe by  

"A perfect make-ahead dish that is served best over Parmesan risotto, but is also great over pasta or potatoes! Lamb or beef can also be substituted and is just as delicious!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 mins


  1. Season pork with the rosemary, thyme, pepper, and salt. Heat oil in a large large Dutch over over medium-high heat. Sear pork in the hot oil until well browned on all sides, about 10 minutes.
  2. Stir onion and carrot into pot; cook until onion is soft, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
  3. Pour in the wine; stir, scraping the bottom of the pot to release any browned bits from the bottom. Stir in the tomatoes and stock. Bring to a simmer; cook until meat is very tender and the sauce has thickened, about 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Apr 30, 2010

Oh. Ma. Gawd. This was SO good. There were a couple of changes I made only because I'm really broke and have to use what I have. I used one pound of beef stew meat (pork was not on sale this week, but stew meat was) that I tenderized the heck out of and 8 oz. of quartered baby Bella mushrooms in place of the other pound of meat called for. When sauteing the onion, garlic and mushrooms together, I had to add a little butter in with the EVOO as the pan was a little dry with the added mushrooms. I served this with sour cream mashed potatoes and steamed broccoli. Insane flavor. I can't wait to try this with pork. NOTE: I had to use two different pans to saute, one for the onions, garlic and mushrooms and one for the beef. When I went to deglaze both pans, I used the cup of beef broth for one and the half cup of wine for the other. This way I didn't sacrifice any of the flavor because I had to cut the meat in half and use part mushrooms. Oh. Doi. I used beef broth instead of chicken.

Most Helpful Critical Review
Aug 09, 2010

This took hours and hours for the sauce to reduce and thicken to be considered a ragu. Even after that it still lacked body. I added some tomato paste which helped a little, but on the whole I wasn't too impressed with this one.

Dec 09, 2010

We really enjoyed this. I had no problem with the sauce not thickening. I served it over mashed potatoes. It's going in my comfort food "file" to make again!

Apr 23, 2011

We're still swooning over this recipe. In anticipation of making this today, I went out to get some rosemary and thyme. So glad I took the time! My only tweek was a spoonful of tomato paste, and I diced up store tomatoes. I used the very last of my home made chicken stock, so I started a new stock while making this fantastic meal.

Aug 26, 2011

This is a very flavorful pork dish. I added one additional ingredient which sealed in the seasoning while the meat was being seared and browned. I dipped the cubed shoulder pork into flour. Dusted off the excess and then braised the meat in the pan. I used two cans of chicken broth instead of 1 can. This thickened the sauce beautifully . The extra sauce was then poured over my cooked egg noodle pasta. I had some Romano drated cheese, added that to the pasta sauce. A beautiful dish filled with flavor.

May 20, 2010

I served it over mashed potatoes and the whole family loved it. I got a cheaper cut of pork meat and it still got so tender I could cut it with a spoon.

Jul 26, 2010

Delicious. Needed something to do with pork shoulder that was quick! This was perfect served over rotini with a little parmesan cheese and some vegetables on the side.

Jul 18, 2011

This is seriously delish!! I loved it, however mine did turn out kind of greasy, but that's totally my fault because I always fill the pan too full of oil. I didn't use any wine only chicken broth, and I only had one 14.5 oz can of diced tomatoes. I had mine up too high so my sauce thickened up nicely and actually almost dissapeared. I will be making this again.


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  • Calories
  • 263 kcal
  • 13%
  • Carbohydrates
  • 10.3 g
  • 3%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 13.7 g
  • 21%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 19 g
  • 38%
  • Sodium
  • 559 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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