Pork Ragu

    5 hours 45 min

    A delicious Italian meat sauce, which is perfect with pasta. A pork joint is simmered with tomato puree, white wine and herbs until tender. The pork is then shredded and added back into the sauce.

    32 people made this

    Serves: 12 

    • 2 tablespoons extra virgin olive oil
    • 1 large onion, diced
    • 1 clove garlic, finely chopped
    • 1 (1.8kg) pork shoulder joint
    • 125ml white wine
    • 700ml water
    • 2 teaspoons dried oregano
    • 2 teaspoons dried parsley
    • 1 teaspoon dried thyme
    • 1 teaspoon dried rosemary
    • 3 tablespoons garlic granules
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • 1.6kg tomato puree
    • 1.5 litres water
    • 4 tablespoons caster sugar

    Prep:45min  ›  Cook:5hr  ›  Ready in:5hr45min 

    1. Heat olive oil in a large stock pot over medium heat. Saute onions and garlic until lightly browned. Place pork shoulder in pot and pour in 125ml white wine and 700ml water.
    2. In a small bowl, combine oregano, parsley, thyme, rosemary, garlic granules, salt and pepper. Sprinkle 1/4 of spice mixture over pork. Cover and cook for 30 minutes turning occasionally. Add water periodically if needed.
    3. Pour in tomato puree. Pour in 1.5 litres of water. Stir in remaining spice mixture and the sugar. When liquid starts to bubble, reduce heat to low, cover and cook for 4 to 5 hours. Stir occasionally and adjust seasonings to taste.
    4. When done, take the pork joint out of the sauce and shred with two forks. Transfer the shredded pork back into the sauce and serve.

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    Reviews in English (26)


    I used ground pork and also added mushrooms..very delicious will definately make again  -  28 Oct 2004  (Review from Allrecipes US | Canada)


    Truely italian. Similar to my 85 yr old grandfathers.I prefer a dark red wine, and I well-browned the meat prior to simmering. A delicious recipe.  -  17 Oct 2006  (Review from Allrecipes US | Canada)


    This had a nice flavor to it, a nice change from my regular sauce. Will be making this again! Thanks.  -  07 Feb 2004  (Review from Allrecipes US | Canada)