Pork Ragu

Pork Ragu is a rich, slow-cooked Italian meat sauce originating from the Emilia-Romagna region, where it's traditionally served with pasta like tagliatelle or used in lasagna. It features ground or diced pork simmered for hours with a soffritto of onion, carrot, and celery, tomatoes, wine, and broth, developing deep, complex flavors.

🍽️ Nutrition at a glance

This dish is high in protein from the pork and fat from the cooking process and meat, with moderate carbs from the tomatoes and any added pasta. A typical serving (about 1 cup of sauce) provides around 300-400 calories, along with iron, zinc, and B vitamins from the meat.

Nutrition breakdown

Calories	300 kcal
Protein	22 g
Carbs	12 g
Fat	18 g
Fiber	3 g
Sugar	6 g
Sodium	650 mg
Iron	3.5 mg
Zinc	4.5 mg
Vitamin B12	1.8 mcg
Niacin (B3)	6.5 mg
Potassium	450 mg
Phosphorus	250 mg
Selenium	25 mcg
Vitamin A	80 mcg RAE

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, ragù is a cornerstone of Italian Sunday family meals, symbolizing patience and tradition, while nutritionally, the long, slow cooking helps break down the pork, making it exceptionally tender and easier to digest.