Pork Ragu is a rich Italian meat sauce made by slowly braising pork shoulder in a red wine and tomato base with aromatic herbs, vegetables, and garlic. It’s simple to prepare in a slow cooker or oven and pairs beautifully with wide pasta like pappardelle or creamy polenta.
Table of contents
- Ingredients
- Instructions
- How to serve it
- What to serve with it
- Storage and reheating tips
- Make it gluten free
- How to make it in the oven
- Recipe tips
- More ragu recipes
- More Italian sauces
This pork ragu is a comforting, slow-braised sauce that develops deep, savory flavors as the pork becomes tender and falls apart. The method is straightforward: sear the pork first to develop a caramelized crust, sauté aromatics and tomato paste to build flavor, deglaze with red wine and broth, then let everything braise until the meat shreds easily. Prep requires about 30 minutes, and the long, slow cook—either in a slow cooker or oven—does the rest.
Ingredients
- 2 pounds boneless pork shoulder, cut into 4 large pieces (also labeled pork butt or Boston butt)
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 3 tablespoons olive oil, divided
- 1 cup yellow onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 tablespoons garlic, minced
- 1 tablespoon dried oregano (or 2 tablespoons fresh)
- 6 ounces tomato paste
- 1/2 cup dry red wine (cabernet, pinot noir, syrah suggested)
- 3 cups beef broth (chicken broth can be used)
- 1 (15 ounce) can diced tomatoes
- 3 bay leaves
- 3 sprigs fresh rosemary
- 12 ounces pappardelle pasta or creamy polenta, for serving
- 1/2 cup parmesan cheese, grated (optional)
Instructions
Below are clear, step-by-step directions to make slow-cooked pork ragu. The slow cooker version is convenient, but oven instructions are included later.
1. Season the pork pieces on all sides with salt and pepper. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat and sear the pork 3–4 minutes per side until browned. Transfer the seared pork to a slow cooker.
2. Add the remaining tablespoon of olive oil to the pot. Sauté the diced onion, carrots, and celery for 4–5 minutes until softened. Stir in the garlic and oregano and cook 1 minute more. Add the tomato paste and cook 1–2 minutes to caramelize and deepen the flavor.
3. Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer, then transfer everything into the slow cooker with the pork.
4. Add the diced tomatoes, rosemary sprigs, and bay leaves to the slow cooker. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the pork is very tender.
5. When done, remove the bay leaves and rosemary sprigs. Shred the pork directly in the slow cooker with two forks, or pull the meat out, shred with forks or meat claws, and return it to the sauce. Stir to combine and adjust seasoning with salt and pepper if needed.
6. Serve the ragu over cooked pappardelle or creamy polenta and top with freshly grated parmesan if desired.
How to serve it
- Over creamy cheesy polenta, finished with a sprinkle of parmesan and cracked black pepper.
- With pasta — wide noodles like pappardelle or fettuccine catch the ragù best.
- In lasagna — use this ragu as the meat sauce for a deeply flavorful lasagna.
- Over ravioli — fresh cheese ravioli work beautifully when the sauce is reduced to a slightly thicker consistency.
- Over roasted spaghetti squash — a lower-carb option that still delivers comforting flavor.
What to serve with it
Complement the pork ragu with simple Italian sides for a balanced meal:
- Garlic bread or garlic knots
- Rosemary focaccia
- Garlic-parmesan roasted broccolini
- Tomato and basil bruschetta
- Italian green salad or a caprese-style salad
Storage and reheating tips
Store leftover pork ragu in an airtight container in the refrigerator for up to 6 days.
To reheat, simmer the ragu on the stove over medium heat for 8–10 minutes until warmed through, stirring occasionally. Microwaving for 2–3 minutes works for smaller portions.
For longer storage, freeze the ragu in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. To reheat directly from frozen, place the ragu in a covered Dutch oven over low heat for about an hour, or in a slow cooker on low for 1–2 hours.
Make it gluten free
This pork ragu is naturally gluten free, but always confirm the beef broth and any packaged ingredients are labeled gluten free. Serve over cheesy polenta for a fully gluten-free meal, or choose certified gluten-free pasta alternatives.
How to make it in the oven
- Preheat the oven to 350°F.
- Season and sear the pork in an oven-safe Dutch oven as described above; set the pork aside.
- Sauté the diced onion, carrots, and celery in the same pot, add garlic, oregano, and tomato paste, then deglaze with red wine and beef broth.
- Add diced tomatoes, return the pork to the pot, tuck in rosemary and bay leaves, and cover with a tight lid or foil.
- Transfer to the oven and braise for about 2 hours, until the pork is tender and shreds easily.
- Remove herbs, shred the pork in the pot, stir to incorporate, and serve.
Recipe tips
- Thicken the sauce: Transfer the ragu to a pot and simmer over medium-high heat for 10–20 minutes to reduce and concentrate flavors. Alternatively, omit 1 cup of broth at the start for a naturally thicker result.
- Add heat: Stir in 1 teaspoon red pepper flakes with the oregano for a spicy kick.
- Herb variations: Use fresh thyme instead of rosemary, or combine both for more herbal depth.
- Wine substitution: If you prefer not to cook with wine, omit it or replace with white grape juice; the sauce will still be very flavorful.
- Meat options: Pork tenderloin can be used in a pinch, but shoulder yields more tender, flavorful results thanks to its higher fat content.
More ragu recipes
If you enjoy this pork ragu, try other ragù variations such as chicken ragu, mushroom ragù, or a beef ragu prepared in an Instant Pot for a different take on slow-cooked Italian sauces.
More Italian sauces
Explore other Italian sauce ideas like creamy mushroom and bacon sauce, a roasted tomato bolognese, basil pesto, garlic-parmesan sauce, butternut squash pasta sauce, and sun-dried tomato pesto for a variety of weeknight and special-occasion meals.
Pork Ragu
A slow-braised pork shoulder simmered in red wine, tomatoes, and aromatics until tender and shreddable. Serve over pappardelle or creamy polenta.
Servings: 8
Prep Time: 30 minutes
Cook Time: 3–8 hours (depending on slow cooker setting) or 2 hours in the oven
Total Time: around 6 hours (low slow-cooker) including prep
Author: Whitney Bond
Ingredients (recipe summary)
- 2 lb pork shoulder, cut into 4 pieces
- 2 tsp kosher salt, 2 tsp black pepper
- 3 tbsp olive oil, divided
- 1 cup diced onion, 1 cup diced carrots, 1 cup diced celery
- 2 tbsp minced garlic, 1 tbsp dried oregano
- 6 oz tomato paste, 1/2 cup red wine, 3 cups beef broth
- 1 (15 oz) can diced tomatoes, 3 bay leaves, 3 sprigs rosemary
- 12 oz pappardelle or polenta for serving, 1/2 cup grated parmesan (optional)
Directions (recipe summary)
- Season pork with salt and pepper and sear in a large pot with 2 tbsp olive oil until browned. Transfer to slow cooker.
- Sauté onion, carrots, and celery in remaining oil until soft. Add garlic, oregano, and tomato paste and cook briefly.
- Deglaze with red wine and add beef broth, scraping browned bits. Pour into slow cooker with pork. Add tomatoes, bay leaves, and rosemary.
- Cook on low 6–8 hours or high 3–4 hours. Remove herbs, shred pork, and return to sauce. Serve over pasta or polenta with parmesan.
Notes
- Oven method: sear and combine ingredients in an oven-safe pot, cover, and braise at 350°F for 2 hours.
- Leftovers keep in the fridge up to 6 days or frozen up to 3 months.
- Reduce the sauce on the stove to thicken, or omit 1 cup broth for a thicker finish.
Nutrition Facts (per serving)
Approximate values: 217 kcal, 12 g carbohydrates, 17 g protein, 11 g fat. Sodium may vary depending on broth used.