Pork Ragu Recipe

Papperdelle with Pork Ragu from Forno
Papperdelle with Pork Ragu from Forno
This pork ragu recipe is like the one we like at Francesa's Forno, a restaurant in our neighborhood. It takes a bit to make, but works in several dishes.

Francesca’s Forno, one of our favorite local restaurants serves pork ragu over polenta in the winter. We love that dish so much that we recreated it for our family holiday dinner. This was our inspiration:

Papperdelle with Pork Ragu and Ricotta from Forno

Recipe: Pork Ragu

Summary: This pork ragu recipe is like the one we like at Francesa’s Forno, a restaurant in our neighborhood. It takes a bit to make, but works in several dishes. Over the holidays we did the work once and used it for four meals.

Ingredients

  • 2 T olive oil
  • 6 lbs bone-in, pork shoulder
  • 2 T olive oil
  • 1 large onion, chopped
  • 4 ribs celery, chopped
  • 4 carrots, chopped
  • 4 cloves garlic, minced
  • 2 T tomato paste
  • 2 T Italian seasoning (or 2 t oregano, 1 t basil, 1 t thyme, 1 t marjoram, 1/2 t rosemary, 1/2 t sage)
  • 2x 28 oz can whole peeled tomatoes including juice, smashed with a potato masher
  • 4 cups chicken stock
  • salt and pepper to taste
  • polenta or pappardelle + ricotta

Instructions

  1. Pat pork dry and season with salt and pepper.
  2. In a large, heavy-bottomed skillet or Dutch oven heat oil over medium high heat and brown pork on all sides. Then transfer to slow cooker.
  3. Add oil to pan if needed and then sauté onion, celery, and carrots until tender. Add garlic, tomato paste, and seasoning and sauté for about two minutes. Then pour into slow cooker. We have one similar to this. Cuisinart MSC-600 3-In-1 Cook Central 6-Quart Multi-Cooker: Slow Cooker, Brown/Saute, Steamer
  4. Add tomatoes (mashing with your hands) and chicken stock.
  5. Set slow cooker to high for 4 hours. Meat should be be easy to pull apart with two forks.
  6. Transfer pork to a large mixing bowl (or cutting board) and break the meat up with two forks. Discard bones and fat. Return pork to slow cooker for 30 minutes.
  7. Serve over a creamy polenta or over a spinach papperdelle with a dollop of ricotta.

Quick notes

The flavor of this sauce seems to get better on the second day. It works nicely to make it a day ahead, then reheat on the day company visits.

Variations

Could also use 4 lbs of thick-cut, bone-in pork chops.

Preparation time: 15 min

Cooking time: 5 hr

Number of servings (yield): 12

 

Pork Ragu
Our slow cooker worked really nicely for this recipe

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