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-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

Equipment

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 kosher 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 kosher 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 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.

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 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.

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