Braised Pork Ragu

Braised Pork Ragu

Made  times

"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!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 10 m servings 263 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 10.3g
  • 3%
  • Protein:
  • 19 g
  • 38%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 559 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.


  1. 100 Ratings

Most helpful positive review

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 wee...

Most helpful critical review

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 w...

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 wee...

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!

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...

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. Dust...

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.

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.

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 bro...

Delish! Made this last night for dinner and everyone went back for seconds. I decided to marinate the pork after I cubed it. I just put the spices and olive oil in a ziploc - toss in the pork -...

This was so good...I didn't have any pork and used a chuck roast I cut up. It did take a bit longer than 30 minutes for it to thicken up, but well worth the wait!!!

From around the web