Instant Pot Pork Ragu is one of the easiest and tastiest recipes. I love to make this meat sauce. This delicious pasta sauce ragu can be made in the Instant Pot, Slow Cooker, Oven, and even Stovetop! This is a fix and forget meat 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 pasta sauce is straight up comfort food!
Another family favorite recipe and I hope it becomes a favorite for your family.
Pork Ragu, an amazing meat sauce!
I started making this pork ragu a few years ago. We were visiting friends on Fire Island. It was a potluck type of day! One of the guests whipped up a pork ragu that is generations old in his family. He shared his recipe with me!
The hubs and I loved it! We eat this pork ragu year-round. It is just so darn good!
Besides tasting great, I love that this pasta sauce 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!
I will say making this pork ragu in the Instant Pot is so easy. Very convenient for busy nights too!
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 this ragu?
I love serving Pork Ragu with Pappardelle, Bucatini or other thicker pasta, mashed potatoes, zoodles, or mashed cauliflower.
Can you freeze this recipe?
Yes! This is one of those perfect freezer meals. I use my new favorite meal prep tool to freeze everything these days! The pork ragu stays well for 4 months when frozen correctly.
What type of pork is best for this ragu?
I use either bone-in or boneless pork country ribs. A shoulder pork roast also works 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 manufacturer directions. I love this when guests come over! The pork ragu has little prep when made ahead.
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Slow Cooker Directions:
- Season pork with black pepper and garlic powder.
- In a large saute pan, over medium heat, add olive oil. Add the pork and brown on all sides. Set aside.
- Add in the onions, carrots, and celery. Saute for 2 minutes. Add in garlic. Stir one minute.
- 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.
- 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.
- Add in the browned pork.
- Place lid on slow cooker.
- Set for 8 hours low, 4 hours high.
- Pork should pull apart easily. Remove and shred the pork, return to sauce. Discard bay leaf.
- Check the seasoning, reseason if needed.
- Serve pork ragu with pappardelle or your favorite pasta, mashed potatoes, etc.
Oven Directions:
- Preheat oven to 300 degrees.
- Follow the instructions under “How to Make Slow Cooker Pork Ragu” steps 1 – 4, use a dutch oven or large pot.
- Continue with step 5, continue using your dutch oven or large pot to add the remaining ingredients.
- Add in the browned pork. Cover with the pot cover or lid.
- Braise in oven for about 2 ½ to 3 hours.
- Pork should pull apart easily. Remove and shred the pork, return to sauce. Discard bay leaf.
- Check the seasoning, reseason if needed.
- Serve with any of the yummy choices in step 11 of the slow cooker instructions.
Stovetop Directions:
- Follow steps 1-4 of the slow cooker instructions, use a dutch oven or large pot.
- Continue with step 5, continue using your dutch oven or large pot to add the remaining ingredients.
- Add in the browned pork. Cover with the pot cover or lid.
- Reduce heat to low. The pork and ragu sauce will slowly simmer.
- Let simmer about 2 -2 ½ hours. Stir every 20 minutes.
- Pork should pull apart easily. Remove and shred the pork, return to sauce. Discard bay leaf.
- Check the seasoning, reseason if needed.
- Serve with any of the yummy choices in step 11 of the slow cooker instructions.
Instant Pot Directions:
- Season pork with black pepper and garlic powder.
- Turn Instant Pot to “Saute”, 15 minutes.
- In the base of the Instant Pot add the olive oil and sear the pork pieces, set aside.
- Stir in the onions, carrots, and celery. Saute for 2 minutes. Stir in garlic.
- Add in red wine. Use a wooden spoon to pick up and stuck brown bits at bottom of the pan. Cook about 2 minutes.
- 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.
- Add back in the browned pork. Shut off the Instant Pot.
- Place lid on the Instant Pot. Turn the valve to the closed position.
- Set manual pressure to 40 minutes. High pressure.
- Let pressure release naturally for 5 minutes. Turn the knob to release.
- Remove lid. Remove pork and shred with for or cooking claw. Discard bay leaf.
- Return to pot and check the seasoning, reseason if necessary.
- Serve pork ragu with pappardelle or your favorite pasta, mashed potatoes, etc.
Some other recipes you may enjoy:
Slow Cooker Mexican Shredded Beef
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Instant Pork Ragu Recipe
Equipment Needed:
Ingredients
Browning the Pork
- 2 ½ pounds boneless country ribs, cut into 2-3 inch chunks See Note 1
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ 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 drain excess liquid
- 4 ounces tomato paste
- 4 ounces water
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried fennel
- salt and pepper, to taste
- ¼ cup chopped fresh parsley, garnish optional
- fresh Parmesan Reggiano Cheese, garnish optional, Note 3
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. Add in the brown pork pieces.
- Place lid on Instant Pot, lock it and close the vent. Press "Pressure Cook" high pressure and put the time to 40 minutes. Once cooking complete, naturally release the pressure for about 5 minutes. Then turn valve to auto release remaining steam.
- Once complete, remove the lid, discard the bay leaf. Shred the pork, check seasoning, reseason if needed.
- Serve with pappardelle or your favorite pasta. If a low-carb alternative is needed, see note 4.
Notes
Nutrition
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