Rich, hearty, and packed with deep, slow-cooked flavours, this pork ragu is the perfect comforting dish. Made with tender pork shoulder, aromatic vegetables, red wine, and tomatoes, it slowly simmers for hours, resulting in a melt in the mouth sauce perfect for serving over pasta, creamy polenta, or crusty bread.

This recipe is low-effort but high reward, making it ideal for a cosy weekend dinner or a meal-prep favourite.

Pork Ragù

Print Recipe

Prep Time 15

Cook Time 3

Course dinner, lunch, Main Course

Ingredients

600 g pork shoulder steaks cut into large chunks
2 tbsp olive oil
2 large carrots finely diced
2-3 celery stalks finely diced
1 onion finely diced
2 large garlic cloves minced
1 large glass of red wine about 200ml
1 L stock
2 tins 800g chopped tomatoes
2 bay leaves
2 sprigs fresh thyme
2 tbsp Worcestershire sauce
Salt & black pepper to taste

Notes

1. Brown the Pork

Heat the olive oil in a large, heavy-based pan over medium-high heat. Add the pork shoulder pieces and brown them on all sides until golden, about 5 minutes.

2. Sauté the Vegetables

In the same pan, lower the heat to medium and add the carrots, celery, onion, and garlic. Cook for 5-7 minutes, stirring occasionally, until softened and fragrant.

3. Deglaze with Wine

Pour in the red wine, scraping up any caramelised bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.

4. Build the Sauce

Add:

Half of the stock (save the rest to add gradually later)
Chopped tomatoes
Bay leaves & thyme
Worcestershire sauce
Salt & pepper (adjust seasoning later if needed)

Give everything a good stir, bring to a gentle simmer, then reduce the heat to low.

Slow Cook to Perfection

Cover and let the ragu simmer for 3-4 hours on low heat, stirring occasionally.

Gradually add the remaining stock throughout cooking if the sauce thickens too much.
After a few hours, the pork should be tender and fall apart easily use a fork to gently shred the chunks.

Serve & enjoy!

Once the pork is beautifully tender, remove the bay leaves. Taste and adjust salt & pepper as needed.

Serve the ragu over pasta (pappardelle or tagliatelle), creamy polenta, on top of a jacket potato or with crusty sourdough bread. Top with parsley, freshly grated Parmesan or pecorino cheese for extra indulgence!

Tips & Variations

No wine? Substitute with extra stock and a splash of balsamic vinegar.
Prefer a herby twist? Add a handful of fresh basil at the end.
Try beef instead of pork.
Make ahead & freeze: This ragu tastes even better the next day and freezes beautifully for up to 3 months.

This slow-cooked pork ragu is a true labour of love, easy to make, packed with flavour, and guaranteed to impress! If you try it, tag me on Instagram @thekitchengreenhouse and share your creation!

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