Braised Pork Ragu🍖 Main

Name: Braised Pork Ragu
Prep time: 30 min
Cook time: 210 min
Total time: 240 min
Yield: 6 servings
Ingredients: 4 lbs bone-in pork shoulder; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp extra-virgin olive oil; 1 large onion, diced; 6 cloves garlic, chopped; 2 tbsp tomato paste; 1 cup full-bodied Italian red wine; 2 cups chicken or vegetable broth; 1 28 oz can whole plum tomatoes; 4 sprigs fresh thyme; 2 sprigs rosemary; 2 bay leaves; 6 cups salted water; 1 1/2 cups coarse polenta; 1/4 cup unsalted butter; 1/2 cup parmesan cheese, grated; 1/2 tsp salt, if needed; 1/4 tsp black pepper; 1/2 cup parsley, chopped; olive oil for drizzling

An indulgent sauce from Italy featuring slow-cooked pork shoulder in savory tomato, paired with smooth polenta.

By Sarah Chen, Home Cook Enthusiast

Prep: 30 minCook: 210 minServes: 6

italian main course pork braised comfort food polenta

Be the first to rate!

Italian cooking at its best is about simplicity, quality ingredients, and respect for technique. This braised pork ragu follows that philosophy — a handful of good ingredients, treated well, creating something that tastes far more sophisticated than the effort involved. It is the kind of meal that makes an ordinary weeknight feel like a small celebration.

Add the garlic after the other aromatics have softened — it burns faster than onions and can turn bitter if it hits high heat for too long.

A crisp green salad and some warm, crusty bread are all you need alongside this dish to make a complete Italian-inspired meal. Open a bottle of wine that matches the weight of the food — a medium-bodied red for meaty sauces, a crisp white for lighter preparations.

Ingredients

For the Ragu

4 lbs bone-in pork shoulder
1 tsp salt
1/2 tsp black pepper
1 tbsp extra-virgin olive oil
1 large onion, diced
6 cloves garlic, chopped
2 tbsp tomato paste
1 cup full-bodied Italian red wine
2 cups chicken or vegetable broth
1 28 oz can whole plum tomatoes
4 sprigs fresh thyme
2 sprigs rosemary
2 bay leaves

For the Polenta

6 cups salted water
1 1/2 cups coarse polenta
1/4 cup unsalted butter
1/2 cup parmesan cheese, grated
1/2 tsp salt, if needed
1/4 tsp black pepper
1/2 cup parsley, chopped
olive oil for drizzling

Nutrition (Per 6 servings)*

596

Calories

43g

Protein

37g

Carbs

25g

Fat

Fiber

334mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Ragu

Cut the pork shoulder into 3-4 large pieces. Trim excess fat and season well with salt and pepper. (Be generous with the salt and pepper)
Add the oil to a large enameled dutch oven. Heat to medium-high heat. Caramelize the pork shoulder until all sides are well browned.
Remove the browned meat from dutch oven and place on a plate to rest. Remove the majority of excess fat from the pan.
Add onions to the pan and caramelize. If there are a lot of brown bits you can add a few tbsp of water to loosen up the flavor bits.
Add the garlic and cook for several minutes until lightly browned.
Add the tomato paste and brown slightly.
Add the wine to deglaze that pan.
Add the tomatoes to pan, crush with hands as you add them to the pan.
Add the meat and any juices that have accumulated on the plate to the pan.
Add the broth, if needed.
Add the thyme, rosemary and bay leaves.
Bring the liquid to a boil and then reduce to a medium-low simmer. Simmer with lid ajar until liquid has been reduced and the meat is falling off the bone.
Before serving, remove thyme, rosemary and bay leaves.

Polenta

Bring 6 cups of salted water to a rapid boil.
Add the polenta to water while whisking continuously.
Reduce the temperature to a medium-low simmer. Whisk occasionally until all the liquid is absorbed.
Add the butter and cheese, whisk in to incorporate.
Salt and pepper to taste.
Add the finely chopped parsley.
Serve and top with the pork ragu and serve with a delicious Italian wine.