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Pork Ragu


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  • 3 3/4 lb boneless pork shoulder roast, quartered
  • kosher salt and freshly ground pepper
  • 1 cup all purpose flour
  • 3 tbsp. olive oil
  • 3/4 cup diced pancetta
  • 1 yellow onion, diced
  • 3 carrots, peeled,cut into 3/4" dice
  • 3 fennel bulbs, cut into slices 1/2" thick
  • 1 tbsp. minced garlic
  • 1 3/4 lb cremini mushrooms, quartered
  • 1 can (28oz) diced tomatoes, drained
  • 3 tbs each mushroom demi glace and tomato paste
  • 1 cup each red wine and chicken broth
  • 3/4 lb pappardelle, cooked al dente



Step 1

season pork with salt and pepper. dredge in flour; shake off the excess. in stovetop safe insert of slow cooker over medium-high heat, warm 2 tbsp. oil. brown pork 8 mins per batch. transfer to platter. set insert over medium heat, brown pancetta 3-5mins. add onion, carrots, and fennel; cook 5-6 mins. add garlic, cook 1 min. transfer to a bowl.

set insert over medium-high heat; warm 1 tbsp. cook mushrooms 15mins. transfer to bowl. add tomatoes, demi-glace , tomato paste, wine and broth to insert; bring to simmer. add pork, pancetta mixture and mushrooms to insert; transfer to slow cooker base. cover, cook on high 5 hours. fold pasta into ragu


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