This Slow-Cooked Pork Ragù Will Take Your Pasta Nights to the Next Level

Slow-Cooked Pork Ragù: A Rustic Italian Sauce for Pasta or Lasagna

There’s something magical about a pot of ragù simmering for hours on the stove — the way the flavors deepen, the meat softens, and the kitchen fills with the scent of garlic, herbs, and slow-cooked tomato sauce. This slow-cooked pork ragù is one of those recipes that makes time feel like an ingredient.

Inspired by traditional Italian cooking, this dish uses pork shoulder (or neck) as a rich and tender base. With a long marinade, a gentle simmer, and layers of aromatic vegetables and herbs, it transforms into the perfect sauce for pasta or homemade lasagna.

Whether you’re cooking for a cozy weekend dinner or prepping for guests, this ragù is comfort food at its best.

---

🛒 Ingredients (Serves 4)

Meat & Vegetables:

• 1 kg pork (shoulder or neck) (≈ 2.2 lbs)

• 330 g yellow onion (≈ 11.5 oz)

• 1–2 garlic cloves

• 2–3 carrots

• 1–1.5 celery stalks

• ⅔ red bell pepper

• 660–700 g crushed tomatoes or tomato sauce (≈ 23–25 oz)

• 1 liter red wine (≈ 4¼ cups)

• 1 liter milk (≈ 4¼ cups)

Herbs & Spices:

• 2 bay leaves

• 1 sprig rosemary

• 2 sage leaves

• 2–3 fennel flowers (or ½ tsp fennel seeds)

• 2 cloves

• 2 juniper berries

• Salt and pepper, to taste

• 150–200 ml olive oil (≈ ⅔–¾ cup)

---

🥣 Step-by-Step Instructions

1. Marinate the Meat (Twice!)

Start by cutting the pork into large chunks. Place it in a bowl with chopped onion, garlic, diced carrots and celery. Add rosemary, sage, fennel, cloves, juniper berries, salt, pepper, and a good drizzle of olive oil.

Pour in red wine until everything is covered. Let this marinate for at least 3 hours, but longer is better.

Next, drain the wine and replace it with milk — enough to cover everything. Let it marinate again for another 3 hours or overnight. This double-marination helps tenderize the meat and infuse it with deep flavor.

2. Cook Low and Slow

Drain the milk and roughly chop the pork into small pieces. In a large heavy pot, heat olive oil and brown the meat, veggies, and herbs over medium-high heat. This step is key — take your time and build that flavor.

Add in chopped red bell pepper and mix well.

Now pour in the tomatoes, a glass of wine, and a glass of milk. Bring it all to a gentle simmer, cover, and let it cook for at least 2 hours, stirring occasionally.

Remove the lid for the last 30 minutes to let the sauce reduce and thicken.

---

🍝 How to Serve

This ragù is incredibly versatile. Serve it over wide pasta like tagliatelle or fettuccine, topped with freshly grated pecorino or parmesan. It’s hearty, rich, and full of depth.

Bonus: It also makes an amazing lasagna filling. Just layer it between sheets of pasta with béchamel or more tomato sauce and cheese, and bake until bubbling and golden.

---

🍷 Pro Tip

Use the same wine in the ragù as you serve at the table — it ties everything together beautifully. A good Italian red like Chianti or Barbera works perfectly.