Ragú can be made in so many different ways with many different types of meat. When I make pork ragú I like to use pork butt or pork shoulder. This cut of meat when braised for a long time is so tender and delicious. This is a great recipe because it can be made in a crockpot or even cooked in the oven inside a dutch oven, so you do no need to be by the stove watching it for hours.
Pork Ragú (Ragú di Maiale)
A slow braised ragú that is so tender and delicious.
- 2 lb Pork Shoulder or Butt
- 1 Onion, diced
- 1 Celery Stalk, diced
- 1 Carrot, diced
- 2 Bay Leaves
- 14 oz can Whole San Marzano Tomatoes
- 2 tbsp Tomato Paste
- 1/3 cup Red or White Wine
- 2-3 cups Chicken Broth
- Salt & Pepper to taste
Cut the pork into large chuck about 3 inches. Trim excess fat.
To a dutch oven, add olive oil and sear the pork on all sides. Remove from the pan and set aside. The tool I am using in the video is called a Kitchen Tweezer.
To the same pot, add carrot, celery and onion. Saute until softened. Add tomato paste and cook for a few mins.
Deglaze the pot with wine, making sure to scrape up all the brown bits on the bottom of the pot. Cook the wine out until you do not smell alcohol anymore, about 3 mins.
Add whole San Marzano tomatoes and crush with a wooden spoon or meat masher tool. Season sauce with salt and pepper.
Add the pork back in with the juices that have collected on the plate. Add enough stock to cover the meat. Place the cover on and place into the oven at 325℉ for 3 hours.
****If using a crock pot, pour the sauce and meat into the crockpot and set on high for 6-8 hours.****
Once the meat is fork tender, remove it to a plate and using 2 forks to shred it. Add the meat back to the pot and cook on low medium for another 15 mins to allow the meat to absorb the flavors of the sauce.
Boil your pasta of choice (I am using Pennoni), add the pasta to the pot with the sauce and mix well.
Top with lots of grated Parmigiano Reggiano and Buona Domenica!