Pork Ragu is a classic Italian dish made with slow-cooked pork, tomatoes, and herbs. It’s a rich and flavorful stew that’s hearty and comforting. The pork is browned and simmered in a tomato sauce, with the addition of garlic, onions, carrots, and herbs like thyme and oregano. The result is a delicious, complex flavor perfect for a cozy evening meal. It’s best served over your favorite pasta with a sprinkle of Parmesan cheese. With its savory, robust flavor and tender texture, Pork Ragu is sure to be a hit with the whole family. Enjoy!
Ingredients
2 – 2 1/2 lb pork Boston butt roast
1 tbsp minced garlic
2 tbsp olive oil
1 28oz can of San Marzano whole peeled tomatoes, with juices
1 cup red wine
2 1/2 tsp thyme
2 1/2 tsp oregano
1 tsp crushed red pepper flakes
Diced, sauteed onions and carrots optional
Method
Preheat oven to 325 degrees.
Generously salt and pepper pork on all sides.
Heat olive oil in a dutch oven or oven-safe pot and brown pork on all sides.
Add garlic and saute for 1 minute or until just golden.
Add the tomatoes, thyme, oregano, red pepper, and wine.
Bring to a boil, cover, and place in the oven.
Cook for 3-4 hours, turning every hour until meat is falling apart.
Note: If liquid dissipates to quickly, it should be about 1/3 of the way up the roast, replace with water or red wine.
When roast is done, remove from pot, shred into large chunks, and return to the pot and combine with the juices.
Serve over pasta of your choice with Parmesan.
