Pork Ragu with Pappardelle Recipe(Instant Pot, Slow Cooker, Oven, Stovetop)

Pork Ragu is one of the easiest and tastiest recipes! I love to make this pork ragu recipe. This tasty ragu recipe can be made in the Instant Pot, Slow Cooker, Oven, and even Stovetop! This is a fix and forget recipe, so you know I love it!

A perfect make ahead meal! Great for family dinners and always an easy meal to make for family and friends!

After celebrating both Pumpkin Week and Apple Week and today I hit the east end of Long Island to get some fresh fall veggies from my favorite farm stand, I came to the conclusion fall is in full swing! It is a no-brainer, I must share this hearty Pork Ragu Recipe! Easy, delicious and I promise, this ragu is straight up comfort food! 

Another family favorite recipe and I hope it becomes a favorite for your family.

I started making this tasty pork ragu a few years ago. We were visiting friends on Fire Island and it was a potluck type of day! One of the guests whipped up a similar pork ragu that as generations old in his family and he shared his recipe with me!

The hubs and I loved it! I know, we had it in the middle of the summer! That is another reason I love this recipe so much! We eat this pork ragu year round! It is just so darn good!

Besides tasting amazing, I love that this pork ragu recipe can be made in just about any cooking vessel! I can’t pick a favorite because the pork tastes amazing cooked in them all!  Plus, I am getting feedback from you all, which I love, that you like to have the options of different cooking vessels!  So I am going to give them to you!

What is pork ragu?

Ragu is Italian cuisine. Usually using pork or beef with veggies and tomatoes. A great sauce for pasta.

How do you serve pork ragu?

I love serving Pork Ragu with Pappardelle, Bucatini or other thicker pasta, mashed potatoes, zoodles, or mashed cauliflower.

Can you freeze pork ragu?

Yes! This is one of those perfect freezer meals. I use my new favorite meal prep tool, the food saver, to freeze everything these days! The pork ragu stays well for 4 months when frozen correctly.

What type of pork is best for pork ragu?

I use boneless pork country ribs. Feel free to use bone-in country ribs or a shoulder pork roast to make pork ragu.

How to prepare Pork Ragu and Pappardelle for family and friends:

Want to make the pork ragu ahead of time and freeze? Freeze the ragu. Remove the sauce from the freezer the evening before. Keep in the fridge to defrost. Reheat the pork ragu on the stovetop, stirring frequently. Prepare the pasta according to manufacturers directions.  I love this when guests come over! The pork ragu has little prep when made ahead.

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How to Make Slow Cooker Pork Ragu:

1. Season pork with black pepper and garlic powder.
2. In a large saute pan, over medium heat, add olive oil. Add the pork and brown on all sides. Set aside.
3. Add in the onions, carrots, and celery. Saute for 2 minutes. Add in garlic. Stir one minute.
4. Stir in the red wine and use a wooden spoon to pick up and stuck brown bits at bottom of the pan. Cook about 2 minutes.
5. To the slow cooker the red wine reduction, crushed tomatoes, tomato paste, water, bay leaf, fennel, oregano, basil, black pepper, and a dash of salt. Stir together.
6. Add in the browned pork.
7. Place lid on slow cooker.
8. Set for 8 hours low, 4 hours high.
9. Pork should pull apart easily. Remove and shred the pork, return to sauce. Discard bay leaf.
10. Check the seasoning, reseason if needed.
11. Serve pork ragu with pappardelle or your favorite pasta, mashed potatoes, etc.

How to Make Pork Ragu in the Oven:

1. Preheat oven to 300 degrees.
2. Follow the instructions under “How to Make Slow Cooker Pork Ragu” steps 1 – 4, use a dutch oven or large pot.
3. Continue with step 5, continue using your dutch oven or large pot to add the remaining ingredients.
4. Add in the browned pork. Cover with the pot cover or lid.
5. Braise in oven for about 2 1/2 to 3 hours.
6. Pork should pull apart easily. Remove and shred the pork, return to sauce. Discard bay leaf.
7. Check the seasoning, reseason if needed.
8. Serve with any of the yummy choices in step 11 of the slow cooker instructions.

How to make Stovetop Pork Ragu:

1. Follow steps 1-4 of the slow cooker instructions, use a dutch oven or large pot.
2. Continue with step 5, continue using your dutch oven or large pot to add the remaining ingredients.
3. Add in the browned pork. Cover with the pot cover or lid.
4. Reduce heat to low. The pork and ragu sauce will slowly simmer.
5. Let simmer about 2 -2 1/2 hours. Stir every 20 minutes.
6. Pork should pull apart easily. Remove and shred the pork, return to sauce. Discard bay leaf.
7. Check the seasoning, reseason if needed.
8. Serve with any of the yummy choices in step 11 of the slow cooker instructions.

How to make Easy Instant Pot Pork Ragu:

1. Season pork with black pepper and garlic powder.
2. Turn Instant Pot to “Saute”, 15 minutes.
3. In the base of the Instant Pot add the olive oil and sear the pork pieces, set aside. 
4. Stir in the onions, carrots, and celery. Saute for 2 minutes. Stir in garlic. 
5. Add in red wine. Use a wooden spoon to pick up and stuck brown bits at bottom of the pan. Cook about 2 minutes.
6. To the Instant Pot, add the crushed tomatoes, tomato paste, water, bay leaf, fennel, oregano, basil, black pepper, and a dash of salt. Stir together. 
7. Add back in the browned pork. Shut off the Instant Pot. 
8. Place lid on the Instant Pot. Turn the valve to the closed position.
9. Set manual pressure to 45 minutes. High pressure.
10. Let pressure release naturally for 5 minutes. Turn the knob to release.
11. Remove lid. Remove pork and shred with for or cooking claw. Discard bay leaf. 
12. Return to pot and check the seasoning, reseason if necessary.
13. Serve pork ragu with pappardelle or your favorite pasta, mashed potatoes, etc. 

Some other Slow-Cooker and Instant Pot recipes you may enjoy:

Slow Cooker Pork Carnitas

Slow Cooker Moo Shu Pork

Beef Mushroom Guinness PIe

Slow Cooker Mexican Shredded Beef

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Instant Pork Ragu Recipe

Pork Ragu is a hearty sauce that is a great sauce on pasta, mashed potatoes, zoodles, or mashed cauliflower. Instructions included for Instant Pot, Slow Cooker, Oven, Stovetop. A great make ahead freezer. Great for a family dinner or when guests are coming for dinner.

5 from 11 votes

Print Pin Rate

Course: Main Course

Cuisine: Italian

Keyword: fall comfort food, pressure cooker

Prep Time: 15 minutes

Cook Time: 55 minutes

natural release of Instant Pot: 10 minutes

Total Time: 1 hour 10 minutes

Servings: 8 servings

Calories: 295kcal

Author: Eileen xo

Ingredients

Browning the Pork

• 2 1/2 pounds boneless country ribs, cut into 2-3 inch chunks See Note 1
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1-2 Tablespoons olive oil

Pork Ragu Sauce

• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 large onion, peeled and diced
• 4 cloves garlic, peeled and minced
• 1 cup red wine
• 28 ounce can crushed tomatoes
• 28 ounce can, diced tomatoes
• 4 ounces tomato paste
• 4 ounces water
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried fennel
• 1 salt and pepper, to taste
• 1/4 cup chopped fresh parsley, garnish optional
• fresh Parmesan Reggiano Cheese, garnish optional, Note 3

US Customary - Metric

Instructions

• Season country pork ribs with garlic powder, onion powder, and black pepper. Set aside. 
• Turn the Instant Pot to Saute, 15 minutes. Add 1 Tablespoon olive oil. Add in the seasoned pork and sear until brown on all sides. Set aside pork. 
• If needed, add the second Tablespoon of olive oil to the Instant Pot. Add in the carrots, celery, and onions. Saute till veggies get soft, around 3 minutes. Add in the minced garlic, stir for a minute. 
• Add in the red wine, use a wooden spoon to bring up any brown bits at the bottom of the pot. (Note 2). Let saute about 3 minutes.
• Stir in crushed tomatoes, diced tomatoes, tomato paste, water, bay leaf, oregano, basil, and fennel. Add in a dash of salt and pepper. Cancel saute on the instant pot. 
• Place lid on Instant Pot, lock it and close the vent. Press "Pressure Cool" high pressure and put the time to 40 minutes. Once cooking complete, naturally release the pressure. Remove the lid, discard the bay leaf. Shred the pork, check seasoning, reseason if needed. 
• Serve with your favorite pasta, zoodles, or mashed potatoes. See Note 4

Notes

Note 1: I use boneless country ribs. Country ribs on the bone can be used as well as boneless shoulder roast. 

Note 2: Make sure you bring up all the brown bits at the bottom of the pot. Besides adding flavor this also prevents the "burn" message on the Instant Pot.

Note 3: Although fresh Parmesan Reggiano is optional, please don't leave it out, so delicious on top of the pork ragu! Mangia!

Note 4: Pork ragu recipe is really amazing with pappardelle pasta. To keep your meal low-carb, feel free to have this over zoodles, cauliflower rice, cauliflower mash, or spaghetti squash.

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Nutrition

Serving: 0.5cup | Calories: 295kcal | Carbohydrates: 19g | Protein: 21g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 68mg | Sodium: 513mg | Potassium: 1064mg | Fiber: 4g | Sugar: 10g | Vitamin A: 62.9% | Vitamin C: 29.7% | Calcium: 11.5% | Iron: 21.7%

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