Slow-Cooked Pork Ragù: A Taste of Italy’s Cozy Winter Evenings

Indulge in the Simmering Comfort of Slow-Cooked Pork Ragù

As winter wraps its chill around us, the heartiness of Italian cuisine beckons, offering warmth and comfort. Today, let’s indulge in the epitome of winter comfort with this Pork Ragù, or in Italian, ragù di maiale – a dish that effortlessly blends heartiness and warmth with an explosion of flavors. As it simmers in the oven, it practically prepares itself, making it an uncomplicated yet incredibly satisfying meal. And your home will smell incredible!

 

The pork in this recipe is irresistibly tender, with a succulence that allows it to effortlessly fall apart. Complemented by a luxuriously rich and flavorful tomato sauce, this dish is tailor-made for those chilly winter evenings.

 

Whether enjoyed over a bed of pasta or as the centerpiece of a family dinner, this Pork Ragù promises to be a crowd-pleaser. Follow this recipe along with our expert tips, and you'll find yourself savoring the taste of Italy. Perfect for both weekend dinners and entertaining guests, this dish is certain to leave a lasting impression!

 

To enhance the experience, we'll also explore wine pairings that complement the rich flavors of this classic Italian delight — we’ll suggest pasta selections as well. 

 

Let’s get started…

 

 

What defines a ragù?

A ragù is an Italian sauce predominantly composed of meat, customarily served alongside pasta. In the traditional preparation, cuts of meat (commonly beef, pork, lamb, or game) are simmered at a low temperature in a braising liquid for an extended duration, resulting in meat that effortlessly falls apart.

The braising liquid typically consists of broth and tomatoes, often enhanced with the addition of wine. To achieve a luscious texture and elevate the sauce's flavor, the ragù is traditionally completed with a touch of milk or heavy cream and cheese.

Among the most recognizable ragùs is the widely known ragù alla bolognese, more commonly recognized as Bolognese sauce.

Choosing the Right Pork for Pork Ragù

Opt for boneless pork shoulder, commonly labeled as pork butt or Boston Butt, when preparing this recipe. It's frequently available in netting, with or without skin, boasting a fantastic marbling of fat. When slow-cooked, this cut becomes tender, juicy, and effortlessly breaks apart, enriching the luxurious ragù sauce.

 

A 3lb/1.3kg portion of pork is recommended, but there's flexibility in the range of 2½lb - 4lb (1.2kg-1.8kg). Precision isn't crucial in this case.

 

If your pork includes the skin, remove it, then cut the pork into two-inch chunks, maintaining their size to ensure succulence and juiciness.

 

Before cooking, generously season the pork; for a 3lb/1.3kg piece, use 2 teaspoons of salt. Sear the seasoned pork on two sides in hot oil until it develops a golden crust, enhancing its flavor profile and preserving its juiciness.

 

Tips for Perfecting the Recipe

Customize the Veggies: We prefer keeping our vegetables finely diced (small dice), but feel free to roughly chop them according to your liking. The cooking time for the vegetables depends on their size. Aim for a softening and coloring period of 15-20 minutes, ensuring they don't burn.

Garlic Galore: While the recipe calls for one whole head of roasted garlic, don't panic! Roasting mellows the garlic, resulting in a mellow and mild flavor. Add the garlic after the vegetables have been cooking to prevent burning.

Wine Options: The recipe incorporates two cups of wine, and you have the flexibility to use either red or white wine. In this recipe, we prefer a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.

 
Herb Choices: The recipe uses dried herbs, which, during the extended cooking time, impart a hearty and rich flavor. However, if you have fresh herbs on hand, substitute approximately 1 tablespoon of each fresh herb for every teaspoon of dried. Fresh herbs are best when added towards the end of cooking.

Fennel Fantastic: Elevate the flavor profile by adding ground fennel to the ragu. It's worth grabbing a jar from the grocery store, as it pairs exceptionally well with the pork. Better yet, grind your own from fennel seeds.

Broth Swap: While vegetable broth is used, feel free to switch it up with chicken broth or stock based on your preference. We always reach for our own homemade stock — whatever you choose, opt for a low-sodium variety.

Umami: Use genuine, imported Parmigiano Reggiano cheese in this recipe. The umami this cheese provides cannot be duplicated with domestic parmesan. Anchovies add savory depth of flavor in a surprisingly un-fishy way.

Serving Options for Pork Ragù

Pork Ragù, steeped in tradition, finds its perfect companions in pasta, gnocchi, or creamy polenta — pasta is our preferred choice!

For an authentic experience, opt for a long, wide noodle such as pappardelle or fettuccine. Among these, pappardelle takes the lead as our favorite. Its broad surface gracefully folds and envelops the sauce, ensuring a harmonious blend of flavors in every delightful bite.

While Pappardelle pasta is a wonderful choice for this slow-cooked pork ragù, you can experiment with various pasta shapes to suit your preferences or what you have available. Here are some pasta substitutions that work well with hearty meat sauces:

• Tagliatelle: Similar to Pappardelle, tagliatelle is a broad, flat pasta that pairs excellently with rich, meaty sauces. It has a slightly narrower width, providing a delightful alternative.

• Fettuccine: Fettuccine is another wide, flat pasta that works wonderfully with robust sauces. Its thickness allows it to capture and hold the flavors of the ragù.

• Rigatoni: Rigatoni's ridges and large tubes make it a great choice for hearty meat sauces. The nooks and crannies in rigatoni trap the sauce, ensuring a satisfying bite in every forkful.

• Cavatelli: Cavatelli, with its shell-like shape, is perfect for catching chunky pieces of meat and vegetables in the sauce. Its unique texture adds an interesting element to the dish.

• Orecchiette: Orecchiette, meaning "little ears" in Italian, has a cup-like shape that holds onto the sauce. It works well with meat ragù, allowing the sauce to pool in the center.

• Penne Rigate: Penne rigate's ridges and tubular shape make it a classic choice for hearty meat sauces. The ridges help the sauce cling to the pasta, ensuring a flavorful bite.

• Garganelli: Garganelli is a tubular pasta that is often ridged or twisted. Its unique shape adds a playful touch to the dish while allowing the sauce to adhere well.

Experiment with these pasta substitutions to discover your favorite pairing with the slow-cooked pork ragù. Whether you prefer the wide, flat noodles of pappardelle or the comforting embrace of rigatoni, the versatility of this recipe allows you to tailor it to your taste.

 

Pro tip: Serving Your Pasta with Panache

The classic method of serving ragù involves combining almost-cooked pasta, the rich ragù sauce, a touch of the pasta water used to cook the pasta, a touch of heavy cream, and a generous sprinkle of Parmesan cheese in a sauté pan. Allow these elements to mingle and cook together for a couple of minutes.

This approach, rooted in Italian culinary tradition, introduces a delightful interplay of flavors. The cream enriches the sauce, and as the cooking unfolds, the pasta absorbs the essence of the sauce, ensuring each piece is thoroughly coated in the luscious pork ragù.

Rather than the conventional method of serving pasta and spooning the sauce on top, embrace this technique for a cohesive and truly fabulous dining experience!

 

 

The Recipe

Ingredients:

• 3 to 4 pounds boneless pork shoulder, skin removed and diced into large chunks
• 2 cups white wine
• 1 cups of low-sodium vegetable stock
• 1 can (28 ounces) San Marzano tomatoes, crushed
• 3 anchovies, made into paste
• 2 tablespoons tomato paste
• 2 large onions, small dice
• 2 carrots, small dice
• 2 celery stalks, small dice
• 2 ounces portobello mushrooms, small dice
• 1 garlic head, roasted
• ¼ cup olive oil
• 1 teaspoon ground fennel seed
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 teaspoon of brown sugar
  
• Salt and pepper to taste
• Fresh parsley or basil, chopped (for garnish)
• Parmesan Rind
• Grated Parmigiano Reggiano (for serving)

To serve the pasta (assuming you are using all of the ragu):

• 1.5 lbs dried egg pappardelle pasta
• 1 tablespoon salt
• ⅓ cup heavy cream
• ¾ cup grated Parmigiano Reggiano

Instructions: Oven Braise and Slow Cooker

Braising the Pork Ragù in the oven:

Preheat your oven to 325˚F/160ºC.

 
Cut the boneless pork shoulder into 2 inch cubes and generously season all sides with salt and pepper.

 
Heat a Dutch oven over medium-high heat. Add ¼ cup of olive oil. Once hot, sear the pork for 4-5 minutes on two sides, cooking in batches to avoid crowding the pan. This is critical to getting the golden brown crust we are looking for. Transfer the seared pork to a bowl and set it aside.

 
Reduce the heat to low. Add diced mushrooms, onion, carrot, and celery, season with a pinch of salt, and sauté for 15-20 minutes until they're colored but not burned.

 
Stir in the tomato paste and anchovy paste, cook for 2-3 minutes, until color deepens.

 
Add the roasted garlic and sauté for an additional minute, until fragrant, being careful not to burn.

 
Increase the heat to medium high, pour in the wine, scraping the bottom to remove any browned bits.

 
Add bay leaves, thyme, rosemary, oregano, and fennel seed, cook for 2-3 minutes.

 

Stir in the crushed tomatoes, broth or stock, brown sugar, pinch of salt, and pinch of pepper. Bring to a simmer and add the Parmesan rind.

 
Return the seared pork to the pan along with any collected juices. Cover the pan and place it on the bottom shelf of the oven.

 
Cook the pork for 2-2½ hours.

 
Remove the pan from the oven and remove the parmesan rind and bay leaves. Use two forks to shred the pork. Adjust the chunkiness according to your preference. Stir the shredded pork into the sauce.

 
If not using immediately, the sauce can be cooled, then refrigerated, or frozen.

 

Serving the Pasta (assuming you are using all of the ragù):

Bring 4 quarts of water to a boil. Once boiling, add 1 tablespoon of salt and cook the pasta for 2 minutes less than the packet suggests.

Reserve 2 cups of pasta cooking water, then drain the pasta.

In a large sauté pan or rondeau over medium heat, combine the drained pasta and the shredded pork ragù from the dutch oven. (Reserve some ragù for table side).

Stir in the heavy cream and Parmesan cheese. Cook for an additional 2-4 minutes, stirring frequently, until the pasta is fully cooked and coated in the sauce. If the sauce appears dry, use reserved pasta cooking water, adding a little at a time, to achieve your desired consistency.

Serve promptly, offering additional ragú and Parmigiano Reggiano at the table.

Garnish with fresh chopped Italian parsley or basil, if desired.

 

Braising the Pork Ragù in a Slow Cooker:

Set your slow cooker to low or high heat, depending on your preferred cooking time.

Cut the boneless pork shoulder into 2 inch cubes and generously season all sides with salt and pepper.

In a large skillet over medium-high heat, add ¼ cup of olive oil. Once hot, sear the pork for 4-5 minutes on two sides. Preserve the oil in the pan, then transfer the seared pork to the slow cooker.

Reduce the heat to low. Add chopped onion, carrot, and celery, and sauté for 15-20 minutes until they're colored but not burned.

Stir in the tomato paste and anchovies, cook for 2-3 minutes.

Add the roasted garlic and sauté for an additional minute, until fragrant, being careful not to burn.

 

Add bay leaves, thyme, rosemary, oregano, and fennel seed, cook for 2-3 minutes.

Increase the heat to medium high, pour in the wine, scraping the bottom to remove any browned bits.

Stir in the crushed tomatoes, broth or stock, brown sugar, pinch of salt, and pinch of pepper. Bring to a simmer and add the Parmesan rind.

Transfer the mixture from the skillet and the seared pork and juices to the slow cooker, ensuring all ingredients are well combined.

Cook the pork on low for 6-8 hours or high for 3-4 hours, until the meat is tender.

Once cooked, shred the pork with two forks directly in the slow cooker, adjusting the chunkiness to your liking.

If not using immediately, the sauce can be cooled, refrigerated, or frozen.

Finishing the Pasta on the Stovetop:

Bring a large pot of water to a boil. Once boiling, add 1 tablespoon of salt and cook the pasta for 2 minutes less than the packet suggests.

Reserve 2 cups of pasta cooking water, then drain the pasta.

In a large sauté pan or rondeau over medium heat, combine the drained pasta and the shredded pork ragù from the slow cooker. (Reserve some ragù for table side).

Stir in the heavy cream and Parmesan cheese. Cook for an additional 2-4 minutes, stirring frequently, until the pasta is fully cooked and coated in the sauce. If the sauce appears dry, use reserved pasta cooking water, adding a little at a time, to achieve your desired consistency.

Serve promptly, offering additional ragù and Parmigiano Reggiano at the table.

Garnish with fresh chopped Italian parsley, if desired.

 

 

Wine Pairing:

Pairing the right wine enhances the dining experience. For this hearty dish, consider the following options:

 

Red Wine: A medium to full-bodied red wine pairs excellently with the rich flavors of the pork ragu. Consider a Chianti, Sangiovese, or Merlot for a robust and well-balanced pairing.

 

White Wine: If you prefer white wine, go for a full-bodied option such as a buttery Chardonnay or Pinot Grigio. These wines complement the dish without overpowering its savory notes.

 

 

Preparing Pork Ragù involves slow-cooking succulent pork in a flavorful tomato-based sauce. Whether you choose the oven or a slow cooker, the result is a rich and hearty dish. When it comes to serving, opt for pasta, and our preference is the wide, embracing folds of pappardelle. The slow-cooked pork, coupled with a blend of aromatic herbs and spices, creates a sauce that clings to the pasta, ensuring every bite is a symphony of flavors.

 

For a traditional touch, follow the Italian method: cook the pasta briefly in boiling salted water, combine it with the ragù, pasta water, cream, and cheese in the pot, allowing the sauce to embrace the pasta perfectly. Finally, serve promptly, with extra sauce, cheese, and fresh basil on the side. Whether cooked in the oven or slow cooker, this Pork Ragù promises a delightful culinary experience with each forkful.

 

As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.

 

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