This rich pork ragu has a fantastically indulgent sauce. Serve over pasta, polenta or gnocchi for a perfect weekend dinner.
We were on holiday last week with my family which was brilliant because it meant I got to spend a few days with my lovely niece. She’s 18 months old and is simply gorgeous. I love her so much and the brilliant news is I’ve got a nephew on the way in November as well, another baby to love, I’m so excited!
Anyway, while we were away Will and I decided to cook dinner for my family and we went with a rich pork ragu over pasta. The sauce we used is one we’ve used for duck ragu in the past but we managed to get some lovely local Norfolk pork and the flavour once it was cooked into the sauce was just insane!
The tomato sauce is based on the one from the Polpo cookbook. We’ve made it several times before, it’s actually one of the only recipes we’ve made more than once. Not that we don’t make loads of nice recipes but there’s always so many new things to try cooking that we tend not to repeat things unless they’re really really good.
Normally when we do this with duck we slowly cook duck legs in the oven and the sauce on the hob before combining them both shortly before serving. For the pork we decided to do it a bit differently. First we browned the pork joint over a high heat on the hob until the outside was crispy and brown.
While that was browning we also made the tomato sauce. Once that had cooked on the hob for about half an hour we put the pork in the sauce and cooked the whole thing in the oven for a couple of hours. Once it was finished cooking we just shredded the pork and served it over pasta with a little parmesan grated on top. Perfect.
Rich Pork Ragu
For the Sauce
- 100 ml Extra Virgin Olive Oil
- 1 Onion sliced
- 1 clove Garlic chopped
- 1/2 tbsp Salt
- 1/4 tsp Pepper
- Small pinch Chilli Flakes
- 750 g Tomatoes chopped
- 3 x 400g tins Chopped Tomatoes
- Pinch of caster sugar if necessary
For the Pork
- 1 tbsp Olive Oil
- Salt and Pepper
- 1-1.5 kilo Pork Shoulder
Preheat the oven to 160°C. Heat half the oil in a large saucepan with the onion, garlic, salt, pepper and chilli over a medium heat for about 15 minutes. Add the rest of the oil and fresh tomatoes and cook for another 15 minutes.Add the tinned tomatoes and bring to a simmer for another 10 minutes or so until the sauce has begun to reduce.
While the sauce is cooking thoroughly cover the pork joint in salt and pepper. Heat the oil over a medium-high heat and then brown the pork all over.
Once the sauce is made and the meat has been browned place the pork into the sauce and place in the over, covered, for 2-3 hours until the pork is falling apart.
Shred the pork and stir into the sauce. Serve over pasta, polenta or gnocchi.
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THis rich pork ragu?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!