Pork Ragu

Serves 8-10
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Just a moment please...

Pasta night
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I make a pork ragu with slow-cooked pork butt and lots of homemade pastas for a pasta night with friends.


2.5 pounds boneless pork butt
8 ounces bacon or pancetta
1 large carrot, diced
2 stalks celery, diced
1 small onion, diced
3 cloves garlic, minced
1 28 ounce can stewed tomatoes
2 Cups water
1 cup white wine (you could use red, but I used white for this and really liked it)
2 bay leaves
1 Teaspoon red pepper flakes (optional)
1/4 Teaspoon cinnamon (trust me)
Salt and pepper
Basic Pasta Recipe (From How to Cook Everything)
2 Cups flour (all-purpose flour, Semolina flour, etc.)
3 large egg yolks
2 large eggs
1/2 Teaspoon salt (or 1 Teaspoon kosher salt)


1) Cut pork butt into 1 inch cubes and trim off fat if you want (I leave it on)

2) In a large heavy pot, brown the pork pieces over high heat for a few minutes a side.  Work in batches to make sure the pot stays hot and the meat browns nicely.  Remove the pork pieces and set aside.

3) Add chopped bacon or pancetta to pork drippings and cook over medium-high heat until browned.

4) Add veggies and garlic and cook until soft, about 3 minutes.

5) Deglaze the pan with wine (I used white wine) and scrape up any pieces stuck to the bottom.

6) Add pork pieces back to along with tomatoes (if you get whole tomatoes, mush them up when you add them), water, and spices.  The liquid should barely cover the pork.

7) Bring to a simmer and simmer, covered, for 3 hours.

8) Remove the lid and simmer for another 60-90 minutes.

9) Test a piece of pork to make sure it’s extremely tender.  If it is, use a fork or wooden spoon to roughly shred the pork in the pot.  If it isn’t tender enough to easily shred, cook for another 30 minutes.

10) Once it has reduced down to a thick sauce, add cooked pasta and taste for salt and pepper.

11) Stir together and serve immediately with crusty bread and parmesan cheese.