13 Delicious Braised Pork Ragu Recipes

You’re in for a treat with these 13 delicious braised pork ragu recipes that promise to turn your ordinary dinners into extraordinary feasts. Perfect for those cozy nights in or when you’re craving something hearty and comforting, each recipe is a testament to the magic of slow-cooked flavors. Dive in and discover your next favorite dish that’ll have everyone asking for seconds!

Classic Italian Braised Pork Ragu

On a chilly evening, nothing warms the soul quite like a hearty Classic Italian Braised Pork Ragu. This dish, with its tender pork and rich tomato sauce, is a testament to the comfort of slow-cooked meals.

Ingredients

• 2 lbs boneless pork shoulder, cut into 2-inch chunks
• 1/4 cup rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 medium carrots, peeled and finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• 1/2 cup dry red wine
• 28 oz can whole San Marzano tomatoes, hand-crushed
• 2 cups homemade chicken stock
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 tsp finely ground black pepper
• 1 tsp kosher salt

Instructions

1. Preheat your oven to 325°F.
2. Season the pork chunks evenly with kosher salt and finely ground black pepper.
3. In a large Dutch oven, heat the rich extra virgin olive oil over medium-high heat until shimmering.
4. Add the pork chunks in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 4 minutes per side. Remove and set aside.
5. In the same pot, add the finely diced yellow onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5 minutes.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Pour in the dry red wine, scraping up any browned bits from the bottom of the pot, and simmer until reduced by half, about 3 minutes.
8. Add the hand-crushed San Marzano tomatoes, homemade chicken stock, fresh rosemary, and thyme. Bring to a simmer.
9. Return the seared pork to the pot, ensuring it’s submerged in the liquid. Cover and transfer to the preheated oven.
10. Braise for 2.5 to 3 hours, until the pork is fork-tender.
11. Remove the herb sprigs and skim off any excess fat from the surface.
12. Using two forks, shred the pork directly in the pot, mixing it into the sauce.

Zesty and rich, this ragu boasts a velvety texture with layers of umami from the slow-cooked pork and tomatoes. Serve it over freshly cooked pappardelle pasta or creamy polenta for a truly comforting meal.

Slow Cooker Braised Pork Ragu

Ready to transform your kitchen into a haven of aromatic delights? This Slow Cooker Braised Pork Ragu is a foolproof way to achieve tender, flavorful meat with minimal effort, perfect for both weeknight dinners and special occasions.

Ingredients

• 2 lbs boneless pork shoulder, cut into 2-inch chunks
• 1 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 cup dry red wine
• 1 can (28 oz) crushed tomatoes, with their juices
• 2 tsp finely ground black pepper
• 1 tsp kosher salt
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 bay leaf

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the pork chunks and sear until golden brown on all sides, about 3-4 minutes per side. Tip: Do not overcrowd the pan to ensure a proper sear.
2. Transfer the seared pork to your slow cooker. In the same skillet, add the diced onion and minced garlic, sautéing until soft and translucent, about 5 minutes. Tip: Scrape up any browned bits from the pork for extra flavor.
3. Pour the red wine into the skillet, bringing to a simmer to reduce slightly, about 2 minutes. Add this mixture to the slow cooker along with the crushed tomatoes, black pepper, salt, oregano, thyme, and bay leaf.
4. Cover and cook on low for 8 hours or on high for 4 hours, until the pork is fork-tender. Tip: For a thicker ragu, remove the lid during the last 30 minutes of cooking.
5. Remove the bay leaf and shred the pork directly in the slow cooker using two forks. Stir well to combine all the flavors.

Zesty and rich, this pork ragu boasts a melt-in-your-mouth texture and a deep, complex flavor profile. Serve it over creamy polenta or al dente pasta for a comforting meal that’s sure to impress.

Braised Pork Ragu with Pappardelle

Every home cook needs a hearty, comforting dish in their repertoire, and this Braised Pork Ragu with Pappardelle is just that. It’s a slow-cooked masterpiece that transforms simple ingredients into a rich, flavorful sauce perfect for coating wide ribbons of pasta.

Ingredients

• 2 lbs boneless pork shoulder, cut into 2-inch chunks
• 1/4 cup rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 medium carrots, peeled and finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• 1 tbsp tomato paste
• 1 cup dry red wine
• 28 oz can whole San Marzano tomatoes, crushed by hand
• 2 cups homemade chicken stock
• 1 lb dried pappardelle pasta
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 cup chopped fresh parsley
• 1 tsp finely ground black pepper
• 1 tsp kosher salt

Instructions

1. Preheat your oven to 325°F.
2. Season the pork shoulder chunks with kosher salt and finely ground black pepper.
3. In a large Dutch oven, heat the rich extra virgin olive oil over medium-high heat until shimmering.
4. Add the pork chunks in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 4 minutes per side. Remove and set aside.
5. In the same pot, add the finely diced yellow onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5 minutes.
6. Add the minced garlic and tomato paste, stirring constantly for 1 minute until fragrant.
7. Pour in the dry red wine, scraping up any browned bits from the bottom of the pot, and simmer until reduced by half, about 3 minutes.
8. Add the crushed San Marzano tomatoes and homemade chicken stock, stirring to combine.
9. Return the seared pork to the pot, ensuring it’s submerged in the liquid. Bring to a simmer, then cover and transfer to the oven.
10. Braise in the oven for 2.5 to 3 hours, until the pork is fork-tender and the sauce has thickened.
11. Meanwhile, cook the pappardelle pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain, reserving 1/2 cup of pasta water.
12. Remove the pork from the sauce and shred it using two forks. Return the shredded pork to the sauce, stirring to combine.
13. Toss the cooked pappardelle with the ragu, adding reserved pasta water as needed to loosen the sauce.
14. Serve hot, garnished with freshly grated Parmigiano-Reggiano cheese and chopped fresh parsley.

Perfectly tender pork melds with a deeply flavored tomato sauce, clinging to each strand of pappardelle for a dish that’s both rustic and refined. For an extra touch of luxury, finish with a drizzle of truffle oil or serve alongside a crisp green salad.

Spicy Braised Pork Ragu

Here’s how to create a comforting Spicy Braised Pork Ragu that’s perfect for a cozy dinner. This dish combines tender pork with a rich, spicy tomato sauce, ideal for spooning over pasta or polenta.

Ingredients

• 2 lbs boneless pork shoulder, cut into 2-inch chunks
• 1 tbsp high-quality olive oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tsp crushed red pepper flakes
• 1 tbsp tomato paste
• 1 cup dry red wine
• 28 oz canned whole tomatoes, hand-crushed
• 1 cup homemade chicken stock
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup chopped fresh basil

Instructions

1. Preheat your oven to 325°F.
2. Season the pork chunks evenly with kosher salt and freshly ground black pepper.
3. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Add the pork in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 4 minutes per side. Tip: Do not overcrowd the pot to ensure proper browning.
5. Transfer the seared pork to a plate and set aside.
6. In the same pot, add the diced onion and cook until softened, about 5 minutes.
7. Stir in the minced garlic and crushed red pepper flakes, cooking until fragrant, about 1 minute.
8. Add the tomato paste and cook, stirring constantly, for 2 minutes to deepen its flavor.
9. Pour in the red wine, scraping up any browned bits from the bottom of the pot, and simmer until reduced by half, about 5 minutes.
10. Add the hand-crushed tomatoes, chicken stock, and the seared pork back into the pot. Bring to a simmer.
11. Cover the pot with a lid and transfer to the preheated oven. Braise for 2 hours, or until the pork is fork-tender. Tip: Check the ragu halfway through cooking to ensure it’s not drying out; add a splash of water if needed.
12. Remove the pot from the oven and stir in the chopped fresh basil. Tip: For an extra kick, adjust the seasoning with more crushed red pepper flakes to taste.

Lusciously tender and packed with layers of flavor, this Spicy Braised Pork Ragu is a showstopper. Serve it over creamy polenta or al dente pappardelle for a meal that’s sure to impress.

Braised Pork Ragu with Mushrooms

You’re about to embark on a culinary journey that transforms simple ingredients into a deeply flavorful Braised Pork Ragu with Mushrooms. This dish is perfect for those who appreciate the magic of slow cooking and the rich, comforting flavors it brings to the table.

Ingredients

• 2 lbs boneless pork shoulder, cut into 2-inch chunks
• 1 cup dry red wine, robust and full-bodied
• 2 cups chicken stock, homemade or high-quality store-bought
• 1 lb cremini mushrooms, cleaned and sliced
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste, concentrated and rich
• 1 tbsp fresh rosemary, finely chopped
• 2 tbsp extra virgin olive oil, fruity and aromatic
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 325°F to ensure a consistent, low temperature for braising.
2. Season the pork chunks generously with salt and pepper, ensuring each piece is well-coated for maximum flavor.
3. Heat the olive oil in a large, oven-safe Dutch oven over medium-high heat until shimmering but not smoking.
4. Sear the pork chunks in batches, turning occasionally, until all sides are deeply browned, about 3-4 minutes per side. Remove and set aside.
5. In the same pot, add the diced onion and sauté until translucent, about 5 minutes, scraping up any browned bits from the pork for added flavor.
6. Add the minced garlic and rosemary, stirring constantly for about 30 seconds until fragrant.
7. Stir in the tomato paste and cook for 1 minute to deepen its flavor.
8. Pour in the red wine, bringing to a simmer and cooking for 2 minutes to reduce slightly.
9. Return the pork to the pot, add the chicken stock, and bring to a gentle simmer.
10. Cover the pot and transfer to the preheated oven. Braise for 2 hours, until the pork is fork-tender.
11. Remove the pot from the oven and stir in the sliced mushrooms. Return to the oven, uncovered, for an additional 30 minutes.
12. Season the ragu with additional salt and pepper if needed, then serve hot.

For a truly memorable meal, spoon this ragu over creamy polenta or al dente pappardelle. The pork should be meltingly tender, with the mushrooms adding an earthy depth to the rich, wine-infused sauce.

Red Wine Braised Pork Ragu

Kickstart your culinary journey with this comforting Red Wine Braised Pork Ragu, a dish that marries the deep flavors of slow-cooked pork with the robust character of red wine, perfect for a cozy dinner.

Ingredients

• 2 lbs boneless pork shoulder, cut into 2-inch chunks
• 1 cup dry red wine, preferably Cabernet Sauvignon
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 1 cup crushed tomatoes
• 2 cups homemade chicken stock
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 sprigs fresh rosemary

Instructions

1. Preheat your oven to 325°F.
2. Season the pork chunks evenly with sea salt and finely ground black pepper.
3. Heat rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
4. Sear the pork chunks in batches until deeply browned on all sides, about 3-4 minutes per side. Remove and set aside.
5. In the same pot, add finely diced yellow onion and cook until translucent, about 5 minutes.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Stir in tomato paste and cook for 2 minutes to deepen the flavor.
8. Pour in dry red wine, scraping up any browned bits from the bottom of the pot.
9. Add crushed tomatoes, homemade chicken stock, and fresh rosemary sprigs, then return the pork to the pot.
10. Bring to a simmer, cover, and transfer to the oven. Braise for 2.5 hours until the pork is fork-tender.
11. Remove the rosemary sprigs and shred the pork slightly with a fork.
12. Simmer uncovered on the stove for 10 minutes to thicken the sauce if desired.

Zesty and rich, this Red Wine Braised Pork Ragu boasts a melt-in-your-mouth texture with layers of umami from the wine and tomatoes. Serve it over creamy polenta or pappardelle pasta for a hearty meal that’s sure to impress.

Braised Pork Ragu with Rosemary

Every home cook deserves a hearty, comforting dish that feels like a warm hug, and this Braised Pork Ragu with Rosemary is just that. Let’s break down this flavorful journey into simple, achievable steps.

Ingredients

• 2 lbs boneless pork shoulder, cut into 2-inch chunks
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 cup dry red wine
• 2 cups crushed tomatoes
• 1 cup chicken stock
• 1 tsp kosher salt
• 1/2 tsp finely ground black pepper

Instructions

1. Preheat your oven to 325°F to ensure a consistent cooking environment for braising.
2. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Season the pork chunks with salt and pepper, then sear in the Dutch oven until browned on all sides, about 3-4 minutes per side. Work in batches to avoid overcrowding.
4. Remove the pork and set aside. In the same pot, add the onion and cook until translucent, about 5 minutes, scraping up any browned bits from the bottom.
5. Stir in the garlic and rosemary, cooking until fragrant, about 1 minute.
6. Pour in the red wine, using a wooden spoon to deglaze the pot by scraping up any remaining bits. Simmer until the wine is reduced by half, about 5 minutes.
7. Add the crushed tomatoes, chicken stock, and seared pork back into the pot. Bring to a simmer, then cover and transfer to the oven.
8. Braise for 2.5 to 3 hours, or until the pork is fork-tender and easily shreds.
9. Remove from the oven and let rest for 10 minutes before serving. This allows the flavors to meld beautifully.

Generously spoon this luscious ragu over creamy polenta or al dente pappardelle for a meal that’s both rustic and refined. The pork should be melt-in-your-mouth tender, with the rosemary and red wine lending a deep, aromatic complexity to the rich tomato base.

Creamy Braised Pork Ragu

Now, let’s dive into creating a dish that’s as comforting as it is flavorful, perfect for those evenings when you crave something hearty yet sophisticated. This creamy braised pork ragu is a labor of love that rewards patience with its deep flavors and tender texture.

Ingredients

• 2 lbs boneless pork shoulder, cut into 2-inch chunks
• 1 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup dry white wine
• 2 cups homemade chicken stock
• 1 cup heavy cream
• 1 tbsp tomato paste
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 sprigs fresh rosemary

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season the pork chunks with salt and pepper, then brown them in the oil, working in batches to avoid overcrowding, about 5 minutes per side. Tip: Don’t rush the browning; it builds the dish’s foundation of flavor.
3. Remove the pork and set aside. In the same pot, sauté the onion until translucent, about 5 minutes, then add the garlic and cook for 1 more minute.
4. Deglaze the pot with white wine, scraping up any browned bits, and let it reduce by half, about 3 minutes.
5. Stir in the tomato paste, then return the pork to the pot along with the chicken stock and rosemary. Bring to a simmer.
6. Cover and transfer to a 300°F oven. Braise until the pork is fork-tender, about 2.5 hours. Tip: Check occasionally to ensure the liquid is at a gentle simmer; adjust the oven temperature if necessary.
7. Remove the pot from the oven. Skim off any excess fat, then stir in the heavy cream. Tip: For a thicker sauce, let it simmer uncovered on the stove for 10 minutes.
8. Season with additional salt and pepper if needed, then remove the rosemary sprigs before serving.

Serve this luscious ragu over creamy polenta or pappardelle pasta, letting the sauce cling to every bite. The pork should melt in your mouth, with the cream adding a velvety finish to the deeply savory sauce.

Braised Pork Ragu with Olives

Ready to dive into a dish that combines the hearty comfort of braised pork with the tangy punch of olives? This Braised Pork Ragu with Olives is a slow-cooked masterpiece that transforms simple ingredients into a rich, flavorful sauce perfect for coating your favorite pasta.

Ingredients

• 2 lbs boneless pork shoulder, cut into 2-inch chunks
• 1/4 cup rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 cup pitted Kalamata olives, roughly chopped
• 1 cup dry white wine
• 2 cups homemade chicken stock
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp finely ground black pepper
• 1 tsp sea salt

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Season the pork chunks with salt and pepper, then brown them in the oil, working in batches to avoid overcrowding, about 4 minutes per side. Tip: Don’t rush the browning; it builds the sauce’s foundation of flavor.
3. Remove the pork and set aside. In the same pot, add the onion and garlic, sautéing until translucent, about 5 minutes.
4. Deglaze the pot with white wine, scraping up any browned bits, and let it reduce by half, about 3 minutes.
5. Return the pork to the pot, add the olives, rosemary, and chicken stock. Bring to a simmer.
6. Cover and transfer to a preheated 300°F oven. Braise until the pork is fork-tender, about 2.5 hours. Tip: Check occasionally to ensure the liquid is at a gentle simmer; adjust the oven temperature if needed.
7. Once done, remove the pot from the oven. Use two forks to shred the pork directly in the pot. Tip: For a thicker sauce, simmer uncovered on the stovetop for an additional 10 minutes.

How the pork ragu boasts a melt-in-your-mouth texture, with the olives adding a briny contrast that elevates the dish. Serve it over pappardelle pasta or alongside creamy polenta for a comforting meal that’s sure to impress.

Braised Pork Ragu with Root Vegetables

You’ll find that making a comforting Braised Pork Ragu with Root Vegetables is simpler than you think, especially when you take it one step at a time. Let’s dive into the process together, ensuring you end up with a dish that’s as satisfying to make as it is to eat.

Ingredients

• 2 lbs boneless pork shoulder, cut into 2-inch cubes
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 large carrots, peeled and chopped into 1/2-inch pieces
• 2 parsnips, peeled and chopped into 1/2-inch pieces
• 1 cup dry red wine
• 2 cups homemade chicken stock
• 1 tbsp tomato paste
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 sprigs fresh rosemary

Instructions

1. Preheat your oven to 325°F to ensure it’s ready for braising.
2. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Season the pork cubes with salt and pepper, then brown them in the oil on all sides, about 3 minutes per side. Work in batches to avoid overcrowding.
4. Remove the pork and set aside. In the same pot, add the onion, garlic, carrots, and parsnips. Cook until the vegetables are softened, about 5 minutes.
5. Stir in the tomato paste and cook for 1 minute to deepen the flavor.
6. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it reduce by half, about 5 minutes.
7. Return the pork to the pot. Add the chicken stock and rosemary sprigs. Bring to a simmer.
8. Cover and transfer to the oven. Braise for 2 hours, or until the pork is fork-tender.
9. Remove the rosemary sprigs. Use a fork to shred the pork slightly, mixing it back into the sauce.

Creating this dish rewards you with tender pork that melts in your mouth, surrounded by root vegetables that have absorbed all the rich flavors of the wine and stock. Serve it over creamy polenta or rustic bread to soak up every last bit of the savory sauce.

Braised Pork Ragu with Polenta

Now, let’s dive into creating a comforting and hearty dish that’s perfect for any season. This recipe combines tender braised pork with creamy polenta, a match made in culinary heaven.

Ingredients

• 2 lbs boneless pork shoulder, cut into 2-inch cubes
• 1 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup dry red wine
• 2 cups homemade chicken stock
• 1 can (28 oz) crushed San Marzano tomatoes
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 cup coarse polenta
• 4 cups water
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp unsalted butter

Instructions

1. Preheat your oven to 325°F.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Add the pork cubes and brown on all sides, about 3-4 minutes per side. Remove and set aside.
3. In the same pot, add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer until reduced by half, about 5 minutes.
5. Return the pork to the pot. Add the chicken stock, crushed tomatoes, black pepper, and sea salt. Bring to a simmer.
6. Cover the pot and transfer it to the preheated oven. Braise for 2.5 hours, or until the pork is fork-tender.
7. About 30 minutes before the pork is done, start the polenta. Bring 4 cups of water to a boil in a medium saucepan. Gradually whisk in the polenta.
8. Reduce the heat to low and cook the polenta, stirring frequently, for 25 minutes or until thickened. Stir in the Parmesan cheese and butter until smooth.
9. Once the pork is done, remove it from the oven. Use two forks to shred the meat directly in the pot, mixing it into the sauce.
10. Serve the braised pork ragu over a bed of creamy polenta. The ragu should be rich and slightly chunky, with the polenta offering a smooth, velvety contrast. For an extra touch, garnish with additional Parmesan and a sprinkle of fresh herbs.

Simply put, this dish is a celebration of textures and flavors. The pork ragu is deeply savory with a hint of sweetness from the tomatoes, while the polenta provides a comforting base. Try serving it with a side of crusty bread to soak up every last bit of sauce.

Braised Pork Ragu with Gnocchi

You’re about to embark on a culinary journey that will fill your kitchen with the comforting aromas of slow-cooked pork and tender gnocchi. This Braised Pork Ragu with Gnocchi is a hearty dish that combines the richness of pork with the soft, pillowy texture of gnocchi, perfect for a cozy dinner.

Ingredients

• 2 lbs boneless pork shoulder, cut into 2-inch chunks
• 1 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup dry red wine
• 1 can (28 oz) crushed tomatoes, with their juices
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 lb store-bought or homemade gnocchi
• Freshly grated Parmesan cheese, for serving
• Fresh basil leaves, for garnish

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the pork chunks, searing until deeply browned on all sides, about 3-4 minutes per side. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove the pork and set aside. In the same pot, add the onion, cooking until translucent, about 5 minutes.
4. Stir in the garlic and cook for 1 minute until fragrant.
5. Pour in the red wine, scraping up any browned bits from the bottom of the pot, and simmer until reduced by half, about 5 minutes.
6. Return the pork to the pot along with the crushed tomatoes, black pepper, and salt. Bring to a simmer.
7. Cover and reduce heat to low, braising the pork for 2 hours until tender. Tip: Check occasionally to ensure the liquid is at a gentle simmer.
8. While the ragu cooks, bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions until they float to the top, about 2-3 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
9. Once the pork is tender, use two forks to shred it directly in the pot.
10. Add the cooked gnocchi to the ragu, tossing gently to combine. If needed, add reserved pasta water to loosen the sauce.
11. Serve hot, garnished with Parmesan cheese and fresh basil leaves.

Kick back and savor the melt-in-your-mouth pork paired with the light, fluffy gnocchi. The ragu’s deep, savory flavors are beautifully balanced by the freshness of basil, making this dish a standout for any occasion. Try serving it with a crisp green salad to round out the meal.

Braised Pork Ragu with Fresh Herbs

Always looking for a comforting dish that feels like a hug in a bowl? This Braised Pork Ragu with Fresh Herbs is a slow-cooked masterpiece that melds tender pork with aromatic herbs and a rich, savory sauce.

Ingredients

• 2 lbs boneless pork shoulder, cut into 2-inch chunks
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 cup dry red wine
• 2 cups homemade chicken stock
• 1 can (28 oz) crushed tomatoes
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme leaves
• 1 tsp finely ground black pepper
• 1 tsp sea salt

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season the pork chunks with salt and pepper, then brown them in the oil, working in batches to avoid overcrowding, about 5 minutes per side.
3. Remove the pork and set aside. In the same pot, sauté the onion until translucent, about 5 minutes, then add the garlic and cook for 1 more minute.
4. Deglaze the pot with red wine, scraping up any browned bits, and let it reduce by half, about 5 minutes.
5. Return the pork to the pot, add the chicken stock, crushed tomatoes, rosemary, and thyme, stirring to combine.
6. Bring to a simmer, then cover and reduce heat to low. Braise for 2.5 hours, or until the pork is fork-tender.
7. Tip: For a deeper flavor, let the ragu cool and refrigerate overnight before reheating and serving.
8. Tip: If the sauce is too thin, uncover and simmer for an additional 15 minutes to thicken.
9. Tip: Serve over creamy polenta or al dente pappardelle for the perfect texture contrast.

You’ll love the melt-in-your-mouth pork and the sauce’s rich, herb-infused depth. Try garnishing with a sprinkle of fresh herbs and a drizzle of olive oil for an extra touch of elegance.

Conclusion

Hungry for something hearty and comforting? This roundup of 13 Delicious Braised Pork Ragu Recipes is your ticket to a flavorful journey. Each recipe offers a unique twist on the classic, ensuring there’s something for every palate. We invite you to try these dishes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!