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

Updated: Dec 13, 2025 · Published: Oct 3, 2018 by Eileen Murphy Kelly

Servings servings

Prep 15

Cook 55

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!

First Published: October 03,2018... Last Updated: May 26, 2019

Instant pot pork ragu over pappardelle pasta sprinkled with fresh parmesan cheese and parsley

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!

Pappardelle pasta topped with ragu with a sprinkling of parmesan reggiano cheese and fresh parsley

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.

Pappardelle pasta topped with pork ragu with shaved Parmesan Reggiano and fresh parsley in a pasta bowl with a green linen to the side of the bowl.

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 Pork Carnitas

Slow Cooker Moo Shu Pork

Beef Mushroom Guinness PIe

Slow Cooker Mexican Shredded Beef

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Hearty Pork ragu over pappardelle pasta sprinkled with fresh parsley and fresh grated parmesan reggiano in a white pasta bowl.

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.

4.93 from 14 votes

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Course: Main Course

Cuisine: Italian-American

Keyword: pork ragu

Prep Time: 15

Cook Time: 55

natural release of Instant Pot: 10

Total Time: 1 10

Servings: servings

Calories: 313kcal

Author: Eileen Murphy Kelly

As an Amazon Associate, I earn from qualifying purchases

Equipment Needed:

Ingredients

Browning the Pork

2 ½ pounds boneless country ribs, cut into 2-3 inch chunks See Note 1
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
2 Tablespoons olive oil

Pork Ragu Sauce

1 Tablespoon olive oil (if needed)
1 large yellow onion (peeled and diced)
1 cup carrots (peeled and diced)
1 cup celery stalks, diced
4 cloves garlic (peeled and minced)
1 cup red wine
28 ounce can, crushed tomatoes
28 ounce can, diced tomatoes (drain excess liquid) Break up tomatoes as you add them to the pot.
4 ounces tomato paste
4 ounces water
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground fennel
1 teaspoon salt
½ teaspoon black pepper
¼ cup chopped fresh basil optional garnish
fresh Parmesan Reggiano Cheese optional garnish Note 3

US Customary - Metric

Instructions

Oven Braised Pork Ragu

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 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 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.

Instant Pot Pork Ragu

Season 2 ½ pounds boneless country ribs, cut into 2-3 inch chunks with ½ teaspoon garlic powder , ½ teaspoon onion powder, ½ teaspoon 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 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.

NOTES

Note 1: I use boneless country ribs. Bone-in country ribs can be used. If using bone-in pork ribs, use about 3 pounds for the above servings

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.

Nutrition

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