The Best Pork Ragu Recipe
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Sprinkles and Sprouts · by Claire | Sprinkles and Sprouts★ 4.3 (60)

The Best Pork Ragu Recipe

NUTRITION · PER SERVING180M COOK
CAL 38%·PRO 71%
CARBS 69G37% OF CAL
6G FIBER0G ADDED0G INTRINSIC52G OTHER11G TOTAL SUGAR
FAT 38G46% OF CAL
15G SAT24G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rich, slow-cooked pork ragu with tender, fall-apart meat and a deeply flavored tomato sauce. Served over pasta, this is winter comfort food at its finest.

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Nutrition & ingredients

Ingredients

serves 10
  • 3 lb boneless pork shoulder, skin removed (- see note 1)
  • 2 teaspoons salt
  • ¼ cup olive oil
  • 2 large onions (diced)
  • 2 carrots (peeled & diced)
  • 2 stalk celery (diced)
  • 6 cloves garlic (finely chopped)
  • 2 tablespoons tomato paste
  • 1 cup wine (- see note 2)
  • 2 bay leaves
  • 1 ½ teaspoons dried thyme (- see note 3)
  • 1 ½ teaspoons dried ground sage (- see note 3)
  • 1 ½ teaspoons dried rosemary (- see note 3)
  • 1 teaspoon dried oregano (- see note 3)
  • 1 teaspoon dried ground fennel
  • 1 28oz/800g can crushed tomatoes
  • 2 cups vegetable broth or stock (- see note 4)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1.65 lb dried egg pappardelle pasta (- see note 5)
  • 1 tablespoon salt
  • ¾ cup heavy cream
  • ¾ cup grated parmesan (plus more to serve)
PREP
30M
SODIUM
2551MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.