Instant Pork Ragu Recipe

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

4.93 from 14 votes

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, meat sauce, pressure cooker

Prep Time 15

Cook Time 55

natural release of Instant Pot 10

Total Time 1 10

Servings servings

Calories 295kcal

Author Eileen xo

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

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. 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

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.

Nutrition