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

Pork Ragu is one of the easiest and tastiest recipes! I love making this pork ragu recipe because it is so versatile! This tasty pork ragu recipe can make it in the Instant Pot, Slow Cooker, Oven, and even Stovetop! This is one of those fix it and forget recipes, 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! I call this recipe a stick to your bones and make you very happy recipe!

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 too 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. When I get pork on sale! This is a must make and it freezes so well! 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:

If making ahead and freezing the pork ragu, remove from freezer the evening before and 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.

This post contains some affiliate links for your convenience (which means if you make a purchase after clicking a link I will earn a small commission which helps keep my blog up and running but it won’t cost you a penny more!)  Click here to read my full disclosure policy.

Thank you so very much for being apart of Everyday Eileen!

Tools to make Pork Ragu:

• Cooking Claws: These cooking claws I found a while back. The best find ever to use to shred beef, pork, chicken, etc.
• Wooden Cutting Board: Love this cutting board. Sturdy!
• Instant Pot: The greatest invention since the slow cooker!

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 another 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 Instant Pot Pork Ragu (my favorite, so quick):

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. Add in garlic. Stir another minute. 
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. Once cooking is done. Allow pressure to release naturally.
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

Slow Cooker Mexican Shredded Beef

Beef Mushroom Guinness PIe

Love when you make my recipes! Follow me on Instagram  and share your creations

by tagging me@everyday_eileen on Instagram!

Leave me your comments or questions below!

                                                     I HOPE YOU CONTINUE CONNECTING WITH ME:

                                FACEBOOK  INSTAGRAM, PINTEREST, TWITTER, BLOGLOVIN, GOOGLE 

Love my Pork Ragu Recipe, Leaving me a 5-star rating and any comments below always are very helpful for me and for anyone looking to make this recipe! I really appreciate all your comments and ratings!

5 from 11 votes

Print

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.

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 295 kcal

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

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

1. Season country pork ribs with garlic powder, onion powder, and black pepper. Set aside. 

2. 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. 

3. 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. 

4. 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.

5. 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. 

6. 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. 

7. Serve with your favorite pasta, zoodles, or mashed potatoes. See Note 4

Recipe 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: As I preach moderation, this pork ragu recipe is really amazing with pappardelle pasta. I recommend having a lighter breakfast and lunch and really enjoying this delicious pork ragu with pappardelle or another hearty pasta that holds up to a hearty ragu. 

 

Nutrition Facts

Instant Pork Ragu Recipe

Amount Per Serving (0.5 cup)

Calories 295 Calories from Fat 117

% Daily Value*

Total Fat 13g 20%

Saturated Fat 2g 10%

Cholesterol 68mg 23%

Sodium 513mg 21%

Potassium 1064mg 30%

Total Carbohydrates 19g 6%

Dietary Fiber 4g 16%

Sugars 10g

Protein 21g 42%

Vitamin A 62.9%

Vitamin C 29.7%

Calcium 11.5%

Iron 21.7%

* Percent Daily Values are based on a 2000 calorie diet.

Pin this yummy Pork Ragu to your pasta board to make anytime here: