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!