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Italian pork ragù Recipe

Italian · Main course · 170 min total

A rich, slow-simmered pork ragù that's perfect over pasta or polenta. This rustic Italian sauce develops deep flavor from a soffritto base and long, gentle cooking.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 celery stalks, finely chopped
• 2 carrots, finely chopped
• 4 garlic cloves, minced
• 1.5 pounds boneless pork shoulder, cut into 1-inch cubes
• 1 cup dry white wine
• 1 (28-ounce) can crushed tomatoes
• 1 cup chicken broth
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup whole milk

Instructions

1. Heat olive oil in a large Dutch oven over medium heat. Add onion, celery, and carrots; cook, stirring occasionally, until softened, about 8 minutes. Add garlic and cook 1 minute more.
2. Increase heat to medium-high. Add pork cubes in a single layer (work in batches if needed) and brown on all sides, about 6 minutes total.
3. Pour in white wine and scrape up any browned bits from the bottom. Let wine reduce by half, about 3 minutes.
4. Stir in crushed tomatoes, chicken broth, bay leaves, salt, and pepper. Bring to a simmer, then reduce heat to low. Cover and cook for 2 hours, stirring occasionally.
5. Remove lid and continue simmering uncovered for 30 minutes, until sauce thickens.
6. Stir in milk and cook for 5 more minutes. Remove bay leaves. Using two forks, shred pork into bite-sized pieces directly in the sauce. Adjust seasoning to taste.

Tips

• Serve over pappardelle, tagliatelle, or polenta.
• Ragù can be refrigerated for up to 3 days or frozen for 3 months.
• For a richer flavor, substitute red wine for white wine.

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