Title: Slow-Cooked Pork Ragu Recipe
Category: Sauces and Gravies
Serves: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Passata (Tomato Puree) | 5 liters |
| Pork (ground or cubed) | 500 grams |
| Red wine | 350 ml |
| Onions | 120 grams |
| Celery | 120 grams |
| Carrots | 120 grams |
| Tomato paste | 180 ml |
| Salt | to taste |
| Butter | 50 grams |
| Black pepper | to taste |
| Extra virgin olive oil | 4 tablespoons |
| Beef broth (or water) | 100 ml |
Instructions
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Prepare the Vegetables for the Sofritto: Start by peeling and finely chopping the onions, carrots, and celery. These will form the base of your sofritto, adding flavor and depth to the ragu.
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Make the Sofritto: In a large saucepan or pot, heat the butter and olive oil over medium heat. Add the finely chopped vegetables (onion, carrot, and celery) to the pan. Stir occasionally, letting the vegetables cook until the onion turns golden and translucent. This should take about 5-7 minutes. Adding a splash of beef broth (about 1-2 ladles) helps soften the vegetables and speeds up the cooking process.
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Brown the Pork: Once your vegetables are softened and aromatic, add the ground pork or cubed pork to the pot. Use a spatula to break up the meat and stir it well to ensure it browns evenly. Allow the pork to cook for around 10 minutes, ensuring it’s well-browned and slightly crispy at the edges. Stir occasionally to prevent burning.
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Deglaze with Red Wine: Pour in the red wine, stirring to incorporate. This will lift any flavorful bits stuck to the bottom of the pan, enhancing the overall flavor of your ragu. Allow the wine to cook off for a few minutes until the liquid reduces slightly.
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Add Tomatoes and Seasonings: Stir in the tomato puree (passata), tomato paste, and beef broth. Add salt and black pepper to taste. Stir everything together to combine well. Let the mixture come to a simmer, then lower the heat to a gentle simmer and let it cook slowly for about 1-2 hours, stirring occasionally. The slow simmer will allow the flavors to meld and the sauce to thicken.
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Adjust Seasoning and Consistency: After 1-2 hours of simmering, taste the ragu and adjust the salt and pepper if needed. If the sauce is too thick, you can add a bit more broth or water to reach your desired consistency.
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Serve: Once your pork ragu is rich and flavorful, it’s ready to be served. You can use it as a hearty sauce for pasta, particularly with thick pasta like pappardelle or fettuccine, or layer it into lasagna for a comforting meal. Enjoy your slow-cooked pork ragu as a delightful and filling dish perfect for family dinners or special occasions.
This pork ragu recipe is a perfect example of slow-cooked comfort food, offering a savory blend of tender pork, aromatic vegetables, and rich tomato flavors. It can be made ahead of time and reheated, which makes it an ideal meal for busy days or gatherings. Pair it with a glass of red wine for the ultimate indulgence!
