One-Pot Braised Pork Ragù

By Kay Chun

Published December 30, 2022

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
1 hour 45 minutes
Rating
4(1,436)
Comments
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This vegetable-heavy baked ragù is a great way to stretch one pound of meat into a hearty pasta sauce. There’s only about 15 minutes of active work; the oven does the rest. Pork shoulder (also known as picnic shoulder) is a relatively inexpensive cut of pork that takes well to braising, which yields super flavorful and tender meat. Cubing it into small pieces helps it soften faster, while a little heavy cream helps tenderize the meat as it cooks. The versatile ragù can be served over pasta or polenta, and leftovers easily turn into craveable sandwiches the next day. The recipe is easily doubled and freezes extremely well, if you’d like to cook once and eat twice.

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Ingredients

Yield:4 servings

  • ¼ cup extra-virgin olive oil

  • 1 pound pork shoulder, cut into ½-inch cubes

  • Kosher salt (such as Diamond Crystal) and black pepper

  • 3 medium carrots, peeled and finely chopped (1½ cups)

  • 1 medium yellow onion, diced into small pieces (1½ cups)

  • 5 garlic cloves, minced

  • 2 tablespoons tomato paste

  • 1 (28-ounce) can whole tomatoes

  • 1 fresh rosemary sprig

  • 2 fresh basil sprigs, plus chopped leaves for garnish

  • ¼ cup heavy cream

  • Cooked pasta or polenta, for serving

  • Freshly grated Parmigiano-Reggiano, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

40 grams carbs; 98 milligrams cholesterol; 632 calories; 21 grams monounsaturated fat; 4 grams polyunsaturated fat; 13 grams saturated fat; 41 grams fat; 8 grams fiber; 1167 milligrams sodium; 28 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 450 degrees.

  2. Step 2

    In a large Dutch oven, heat 2 tablespoons of the oil over medium. Add half of the pork to the pot and season with salt and pepper. Cook, stirring occasionally, until browned, 3 minutes; using a slotted spoon or tongs, transfer the pork to a plate. Repeat with the remaining pork and season with salt and pepper.

  3. Step 3

    Reduce heat to medium-low and add carrots, onions and 1 tablespoon of the oil. Season with salt and pepper, and cook, stirring occasionally, until onion is softened, about 3 minutes. Stir in garlic, then add tomato paste and the remaining 1 tablespoon oil, and cook, stirring continuously, until lightly caramelized, 3 minutes.

  4. Step 4

    Add pork and any accumulated juices, then the tomatoes and their juices, crushing the tomatoes with your hands as you add them. Stir in the rosemary, basil sprigs, cream and 2 cups of water; season with salt and pepper. Bring to a boil over high, cover and bake until pork is tender and sauce is thickened, about 1 hour 15 minutes. Discard rosemary and basil sprigs.

  5. Step 5

    Serve pork ragù over pasta or polenta. Top with some cheese and chopped basil.

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Ratings

4 out of 5
1,436 user ratings
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Comments

Name Deborah

I share the opinion that 450 degrees seems really high for a braise. I’m guessing that the author, Kay Chun, wanted to make this into a faster recipe that could be considered for a weeknight dinner, but I personally would opt for cooking it longer at a much lower temperature, say 300 degrees, or in a slow cooker on medium or high for 4 hours or until done. It would be helpful when the directions are so obviously strange if the author could give a rationale (and alternatives).

Tom

This is great. Many of the negative comments are both laughably pretentious and fundamentally incorrect. This absolutely results in a rich, stew-like sauce. As this is clearly intended to be a faster recipe than a day-long braise, there are going to be some tradeoffs in the process! The results are nevertheless satisfying. I'm guessing that some folks didn't follow the recipe with 1/2" cubes (which are quite small)... you're not braising a brisket here.

Julie

I cooked this at 300 for 2.5 hours and pork was tender and not boiled. Very delicious , I would make it again. My hubby loved it.

Cathy Conron

I followed this recipe precisely although I probably tripled it as I had a lot of meat. It was delicious but a lot of work as I do not have a sous chef in my kitchen, it’s just me, alas. Cutting the meat into small pieces was time consuming but worth it but if you have a butcher friend it would be way easier. I freaked about bringing it to a boil after adding the heavy cream and water but it worked. Put it in the oven for an hour and 15 at high temperature also worked and it was great. Someone has to explain the science behind this one to me!

Susan R

I make this often in the Instant Pot at 25 minutes with quick release. Based on other people’s comments, I cut back on the water to 1 cup. It’s my favorite ragu. Deserves 5 stars, IMHO.

ina O

Loved this! Cooked at 300 for 2.5 hours and the pork was fall-apart tender. So good! Going into regular rotation.

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