Savory Slow-Cooked Pork Ragu
Indulge in the rich and hearty flavors of this Savory Slow-Cooked Pork Ragu, a perfect companion for your favorite pasta. Tender country-style boneless pork ribs meld beautifully with robust tomatoes and aromatic herbs, all slow-cooked to perfection. Ideal for a family dinner or meal prep, this dish is not only easy to make but also provides an irresistible sauce that you can generously slather over your noodles. Serve it with a sprinkle of fresh parsley for an extra pop of flavor. Enjoy the pleasure of sharing this delightful dish with friends and family!
N/A
Servings
280
Calories
14
Ingredients
Ingredients
Country-style boneless pork ribs
3 lbs (trimmed and cut into 1-inch pieces)
Salt
to taste (for seasoning meat and sauce)
Black pepper
to taste (for seasoning meat and sauce)
Vegetable oil
2 tablespoons (for browning pork and sautéing vegetables)
Onions
2 medium (chopped)
Garlic cloves
12 (minced)
Dry red wine
1 cup (for deglazing and flavor)
Tomato paste
2 tablespoons (for added richness)
Crushed tomatoes
1 (28 ounce) can (for sauce base)
Diced tomatoes
1 (28 ounce) can (with juice for added texture)
Fresh oregano
2 tablespoons (minced (or use 2 teaspoons dried))
Red pepper flakes
1/4 teaspoon (for heat)
Bay leaves
2 (for simmering)
Fresh parsley
1/4 cup (minced for garnish)
Instructions
1
Begin by patting the pork ribs dry with paper towels, then generously season with salt and freshly ground pepper to taste.
2
In a large skillet, heat 2 teaspoons of vegetable oil over medium-high heat until shimmering. Add half of the pork pieces and sear until browned, about 10 minutes. Transfer the browned pork to a slow cooker.
3
Repeat the browning process with the remaining pork, adding another 2 teaspoons of oil to the skillet as needed, then transfer to the slow cooker.
4
In the same skillet, add the remaining 2 teaspoons of oil over medium heat. Once heated, add the chopped onions and a pinch of salt. Sauté until softened, about 5 minutes.
5
Stir in the minced garlic and cook for an additional 15 seconds until fragrant.
6
Pour in the dry red wine and add the tomato paste. Scrape any browned bits from the bottom of the skillet. Let the mixture simmer until the wine has reduced by half, about 3 minutes.
7
Carefully pour the wine mixture into the slow cooker over the pork, followed by the crushed tomatoes and diced tomatoes with their juice.
8
Add the minced fresh oregano, red pepper flakes, and bay leaves into the slow cooker. Stir gently to combine.
9
Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the pork is fall-apart tender.
10
Once cooked, let the sauce settle for about 5 minutes. Use a wide spoon to skim off the excess fat from the surface.
11
Use a wooden spoon or spatula to shred the tender meat chunks into smaller pieces within the sauce.
12
Before serving, discard the bay leaves and stir in the minced fresh parsley. Adjust seasoning with salt and pepper to taste.
13
Serve the ragu over cooked pasta of your choice, garnished with additional parsley if desired.
Nutrition Information
16g
Fat
22g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Slow-Cooked Pork Ragu?
It is a rich, hearty Italian-style sauce made with tender country-style pork ribs, tomatoes, red wine, and aromatic herbs, slow-cooked until the meat is fall-apart tender.
What type of pork is best for this ragu?
The recipe calls for 3 pounds of country-style boneless pork ribs, trimmed and cut into 1-inch pieces.
How long does the ragu need to cook in a slow cooker?
You can cook it on LOW for 7-8 hours or on HIGH for 4-5 hours.
Why do I need to sear the pork before slow cooking?
Browning the pork in a skillet creates a caramelized crust that adds significant depth and savory flavor to the final sauce.
Can I use dried oregano instead of fresh?
Yes, you can substitute the 2 tablespoons of minced fresh oregano with 2 teaspoons of dried oregano.
How much garlic is used in this recipe?
This flavorful recipe uses 12 minced garlic cloves.
What kind of wine should I use for the sauce?
A dry red wine is recommended for deglazing the skillet and adding a robust flavor profile to the ragu.
How do I deglaze the skillet?
After sautéing the onions and garlic, pour in the red wine and use a spoon to scrape any browned bits (fond) from the bottom of the pan.
What should the consistency of the pork be after cooking?
The pork should be fall-apart tender, allowing you to easily shred the chunks with a wooden spoon or spatula.
How many calories are in a serving of this pork ragu?
Each serving contains approximately 280 calories.
How do I remove excess fat from the sauce?
Once cooked, let the sauce settle for 5 minutes, then use a wide spoon to skim the excess fat from the surface.
What type of tomatoes are used in the sauce base?
The recipe uses one 28-ounce can of crushed tomatoes and one 28-ounce can of diced tomatoes with their juice.
Is this pork ragu spicy?
It has a mild kick from 1/4 teaspoon of red pepper flakes, but you can adjust this amount to suit your spice preference.
What is the best way to serve this dish?
Serve the ragu generously over your favorite cooked pasta and garnish with fresh minced parsley.
Should I remove the bay leaves before serving?
Yes, you should discard the two bay leaves before stirring in the final herbs and serving.
What are the nutritional macros for this recipe?
The recipe contains 16g of fat, 22g of carbohydrates, and 20g of protein per serving.
Can I make this recipe for meal prep?
Absolutely; this slow-cooked sauce is ideal for meal prep as the flavors continue to meld and it stores well.
Why is it important to pat the pork dry before seasoning?
Drying the meat ensures that it sears properly in the oil rather than steaming, which results in better browning.
How much vegetable oil do I need?
You will need a total of 2 tablespoons of vegetable oil, used in increments for browning the pork and sautéing the onions.
What is the role of tomato paste in this ragu?
Tomato paste is added to the wine mixture to provide extra richness and a more concentrated tomato flavor.
How long should I sauté the onions?
Sauté the chopped onions for about 5 minutes until they have softened.
How long do I cook the garlic?
The minced garlic should only be cooked for about 15 seconds until it becomes fragrant to avoid burning.
How much should the red wine reduce during the simmering process?
The wine and tomato paste mixture should simmer until the liquid has reduced by half, which takes about 3 minutes.
Do I need to shred the pork in a separate bowl?
No, you can shred the tender meat chunks directly within the sauce inside the slow cooker using a spoon or spatula.
Can I use this ragu for things other than pasta?
Yes, it is versatile enough to be served over polenta, gnocchi, or even as a filling for hearty sandwiches.
How much fresh parsley is required?
The recipe calls for 1/4 cup of minced fresh parsley to be stirred in at the very end.
What should I use to season the meat?
The pork should be generously seasoned with salt and freshly ground black pepper to taste before browning.
How many onions are used?
The recipe requires 2 medium onions, chopped.
Is it okay to brown the pork all at once?
It is better to brown the pork in two batches to avoid crowding the pan, which ensures a better sear on all pieces.
Should the diced tomatoes be drained?
No, include the juice from the 28-ounce can of diced tomatoes to add texture and moisture to the sauce.