Classic Pork Ragu (30 Minutes)

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There’s something incredibly comforting about a hearty bowl of pork ragu. This rich and flavorful Italian dish is a true crowd-pleaser, with tender pork simmered in a savory tomato-based sauce. The aroma fills the kitchen, teasing your taste buds and making you eager to dive in. What sets this pork ragu apart is the depth of flavors that develop in such a short amount of time. The combination of herbs, spices, and the natural sweetness of the tomatoes creates a blend of tastes that dance on your palate.

Ingredients

Units Scale
  • 1 pound ground pork
  • 1 onion, finely chopped
  • 3 cloves of garlic, minced
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 can (14 ounces) crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1-2 bay leaves
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley, for garnish
  • Grated Parmesan cheese, for serving
  • Cooked pasta of your choice

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add the onion, garlic, carrot, and celery. Sauté for about 5 minutes or until the vegetables are softened.
  2. Add the ground pork to the skillet and cook until browned, breaking it up into smaller pieces with a spatula. This step should take approximately 5-7 minutes.
  3. Stir in the tomato paste, dried oregano, dried basil, dried thyme, and red pepper flakes (if using). Cook for another 2 minutes to allow the flavors to meld together.
  4. Pour in the crushed tomatoes, season with salt and pepper to taste, and stir well. Add the bay leaves. Reduce the heat to low and let the ragu simmer for 10-15 minutes, allowing the flavors to develop and the sauce to thicken.
  5. While the ragu is simmering, cook your pasta according to the package instructions until al dente. Drain the pasta and set it aside.
  6. Remove the bay leaves. Serve the pork ragu over the cooked pasta, garnished with fresh parsley and a generous sprinkle of grated Parmesan cheese.

Notes

Use high-quality ground pork for the best flavor and texture. For a richer sauce, you can add a splash of red wine to the ragu before adding the crushed tomatoes. Feel free to customize the recipe by adding additional vegetables such as bell peppers or mushrooms. Leftovers can be refrigerated and reheated the next day, allowing the flavors to meld even further. Serve your pork ragu with a side of crusty bread or garlic bread to mop up the delicious sauce. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

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