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, or Oven-Braised.
A perfect make-ahead meal! Great for family dinners and always an easy meal to make for family and friends!
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 has been his family's favorite. He shared his recipe with me!
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 an Italian-American dish. 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 boneless shoulder pork roast cut into 3-inch pieces will work.
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 the manufacturer's directions. I love this when guests come over! The pork ragu has little prep when made ahead.
Slow Cooker Directions:
- Season pork with salt, black pepper, garlic powder, and onion powder.
- In a large saute pan, over medium heat, add olive oil. Add the pork and brown on all sides. Set aside.
- To the pan (if needed, add 1 Tablespoon olive oil), add diced onions, carrots, and celery. Sauté for 3 minutes to soften the vegetables. Add in garlic. Sauté one minute to bloom the garlic.
- Stir in the red wine and use a wooden spoon to pick up any browned bits at the bottom of the pan. Cook about 2 minutes. Set aside.
- To the slow cooker, add the red wine reduction, crushed tomatoes, diced tomatoes, tomato paste, water, bay leaf, ground fennel, dried oregano, dried basil, salt, and black pepper. Stir together.
- Add in the browned pork.
- Place the lid on the slow cooker.
- Set for 8 hours on low or 4 hours on high.
- Pork should pull apart easily. Remove and shred the pork, return it to the sauce.
- Discard bay leaf.
- Check the seasoning, reseason if needed.
- Sprinkle grated Parmesan Cheese and chopped fresh basil over the top, an optional garnish.
- Serve pork ragu with pappardelle or your favorite pasta or over mashed potatoes.
Oven Directions:
- Preheat oven to 300°F.
- Season pork with salt, black pepper, garlic powder, and onion powder.
- In a large Dutch Oven, over medium heat, add olive oil. Add the seasoned pork and brown on all sides. Set aside.
- To the Dutch Oven (if needed, add 1 Tablespoon olive oil), add the onions, carrots, and celery. Sauté for 3 minutes to soften the vegetables. Add in garlic. Sauté for one minute to bloom the garlic.
- Stir in the red wine and then use a wooden spoon to pick up any browned bits at the bottom of the pan. Cook for about 2 to 3 minutes to reduce the red wine by almost half.
- To the Dutch Oven, add crushed tomatoes, diced tomatoes, tomato paste, water, bay leaf, ground fennel, ground oregano, ground basil, salt, and black pepper. Stir together.
- 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 it to the sauce.
- Discard bay leaf.
- Check the seasoning, reseason if needed.
- Sprinkle grated Parmesan Cheese and chopped fresh basil over the top, an optional garnish.
- Serve over pasta or mashed potatoes. Garnished with grated Parmesan cheese and chopped fresh basil.
Instant Pot Directions:
- Season pork with salt, black pepper, garlic powder, and onion powder.
- Turn the Instant Pot to "Saute", 15 minutes.
- In the base of the Instant Pot, add the olive oil and sear the pork pieces till browned on all sides. Remove pork, set aside.
- To the Instant Pot vessel, add the onions, carrots, and celery. Sauté for 2 minutes. Stir in garlic and saute another minute.
- Add in red wine. Use a wooden spoon to pick up any browned bits on the bottom of the pan. Sauté for about 2 minutes, the wine will reduce.
- To the Instant Pot, add the crushed tomatoes, tomato paste, water, bay leaf, ground fennel, ground oregano, ground basil, salt, and black pepper. Stir together.
- Add back in the browned pork. Shut off the Instant Pot.
- Place the lid on the Instant Pot. Turn the valve to the closed position.
- Set the 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 forks or meat shredding claws.
- Discard bay leaf.
- Return the pork to the pot and check the seasoning, reseason if necessary.
- Serve pork ragu with pappardelle or your favorite pasta, mashed potatoes, or polenta.
- Garnish with grated Parmesan cheese and chopped basil.
Some other recipes you may enjoy:
Slow Cooker Mexican Shredded Beef
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Instant Pork Ragu Recipe
Equipment
Ingredients
Instructions
- Preheat oven to 300°F.
- Season 2 ½ pounds boneless country ribs, cut into 2-3 inch chunks with ½ teaspoon garlic powder , ½ teaspoon onion powder, ½ teaspoon kosher salt, and ½ teaspoon black pepper
- In a large Dutch Oven, over medium heat, add 2 Tablespoons olive oil to warm. Add the seasoned pork and brown on all sides. Once browned, remove pork and set aside on a plate.
- To the Dutch Oven (if needed, add 1 Tablespoon olive oil (if needed), add and saute 1 large yellow onion (peeled and diced), 1 cup carrots (peeled and diced)1 cup celery stalks, diced. Sauté for 3 minutes to soften the vegetables.
- Add in 4 cloves garlic (peeled and minced). Sauté for one minute to bloom the garlic.
- Pour in 1 cup red winethen use a wooden spoon to pick up any browned bits at the bottom of the pan. Cook for about 2 to 3 minutes to reduce the red wine a bit.
- To the Dutch Oven, stir in 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 ground fennel, 1 teaspoon kosher salt, and ½ teaspoon black pepper.
- 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. The internal temperature should be at least 165°F/74°C.
- Pork should pull apart easily. Remove and shred the pork, return it to the sauce
- Discard bay leaf.
- Check the seasoning, if needed, adjust seasonings to your taste.
- Serve over pasta or mashed potatoes. Garnished with grated Parmesan cheese and chopped fresh basil.
- Season 2 ½ pounds boneless country ribs, cut into 2-3 inch chunks with ½ teaspoon garlic powder , ½ teaspoon onion powder, ½ teaspoon kosher salt, and ½ teaspoon black pepper. Set aside.
- Turn the Instant Pot to Saute, 15 minutes. Add 2 Tablespoons olive oil, let the oil heat up. Add in the seasoned pork and sear until brown on all sides. Set aside pork.
- If needed, add 1 Tablespoon olive oil (if needed) to the Instant Pot. Add 1 cup carrots (peeled and diced), 1 cup celery stalks, diced, and 1 large yellow onion (peeled and diced). Saute 3 minutes to soften vegetables. Add 4 cloves garlic (peeled and minced), saute for one minute to bloom the garlic.
- To the pot, add 1 cup red wine, and use a wooden spoon to bring up any browned bits at the bottom of the pot. (Note 2). Let simmer 3 minutes, the red wine will begin to reduce.
- Pour in 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 ground fennel, 1 teaspoon kosher salt½ teaspoon black pepper. Cancel saute on the Instant pot. Add back in the brown porkribs.
- Place the lid on the Instant Pot, lock it, and close the vent. Press "Pressure Cook" high pressure, set the time to 40 minutes. Once cooking is complete, naturally release the pressure for 10 minutes. Then turn the valve to auto-release remaining steam. The internal temperature of the pork should be 165°C.
- Once complete, remove the lid, discard the bay leaf. Shred the pork, check seasoning, reseason if needed.
- Serve with pappardelle or your favorite pasta. Optional garnish, chopped fresh basil and grated Parmesan cheese.
Nutrition
Notes
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