Pork Ragu Recipe – Eats Now

Name: Pork Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 1 carrot, finely chopped; 2 ribs celery from the heart with leafy tops, finely chopped; 1 onion, finely chopped; 3 to 4 cloves garlic, finely chopped; 1 bay leaf; Salt and freshly ground black pepper; 1/4 cup tomato paste; 1 cup dry white wine, or medium bodied red; 2 cups chicken stock; 3/4 pound to 1 pound cooked shredded pork shoulder; Pinch ground cloves; 2/3 cup milk; 1 pound pappardelle pasta, cooked to al dente or 1 cup quick cooking polenta, cooked to package directions; A handful finely chopped parsley leaves; Shredded Parmigiano-Reggiano, for topping or for more tang use grated Pecorino Romano

Servings: persons

3 tablespoons extra-virgin olive oil
1 carrot, finely chopped
2 ribs celery from the heart with leafy tops, finely chopped
1 onion, finely chopped
3 to 4 cloves garlic, finely chopped
1 bay leaf
Salt and freshly ground black pepper
1/4 cup tomato paste
1 cup dry white wine, or medium bodied red
2 cups chicken stock
3/4 pound to 1 pound cooked shredded pork shoulder
Pinch ground cloves
2/3 cup milk
1 pound pappardelle pasta, cooked to al dente or 1 cup quick cooking polenta, cooked to package directions
A handful finely chopped parsley leaves
Shredded Parmigiano-Reggiano, for topping or for more tang use grated Pecorino Romano

1
Heat a Dutch oven or other heavy pot over medium-high heat.
2
Add the extra-virgin olive oil, 3 turns of the pan, then add the carrots, celery, onions and garlic.
3
Stir in the bay leaf and season with salt and pepper, to taste.
4
Cook the vegetables until soft, about 5 to 6 minutes.
5
Add the tomato paste and stir for 1 minute, then add the wine and cook for another minute.
6
Stir in the stock and bring sauce to a simmer.
7
Add the pork and season with a pinch of ground cloves.
8
When the sauce returns to a simmer add the milk and reduce the heat to low.
9
Let the sauce mellow while you bring the water to boil for the pasta or polenta.
10
Sauce may be made ahead and reheated over medium-low heat.
11
Add a splash of stock or water to thin the sauce, if necessary.
12
Serve the sauce tossed with pasta ribbons or atop creamy bowls of polenta and garnish with lots of cheese and parsley.

1092

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 1 carrot, finely chopped, 2 ribs celery from the heart with leafy tops, finely chopped, 1 onion, finely chopped, and more.

Yes, Pork Ragu falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Ragu

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