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Pork Ragu Recipe

This pasta night ready pork ragu has deep and delicious flavors developed from a slow cook in the oven. 


  • 2-3 lb Elmwood Stock Farm Boston Butt Shoulder Roast, trimmed of fat and cut into several large chunks
  • Salt and pepper
  • 4 tablespoons olive oil, divided
  • 1 medium yellow onion, roughly chopped
  • 3 carrots, peeled and diced
  • 1 celery stalk, diced
  • 3 garlic cloves, minced
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2.5 tbsp tomato paste
  • 1 cup red wine
  • 28 oz can whole tomatoes with juice, preferably San Marzano
  • 1 lb cooked pasta for serving, preferably pappardelle
  • Good quality parmesan cheese, for topping


Preheat the oven to 325º F. Heat 2 tbsp of the olive oil on medium-high heat in a large Dutch oven on the stove. Meanwhile, sprinkle salt and pepper generously on the chunks of pork roast.

Sear the pork roast chunks in the Dutch oven until brown on all sides, around 4 minutes per side. Remove to a plate and set aside.

Pour in remaining oil into the Dutch oven and add the onion, carrots, celery, garlic, season with salt and pepper, and sauté for 4 minutes or so until the onions start to soften and everything starts to develop color. Be careful not to let the garlic get too brown.

Add in the tomato paste and stir constantly until it develops a brick red color. Then add in the red wine, scraping off any bits stuck to the bottom, then the whole tomatoes, the rosemary, thyme and bay leaf.

Bring mixture to a boil then lower to a simmer, cover and put in the oven. Cook for around 2.5 hours or until the pork roast is fork tender. When done, shred the pork in the pot and give everything a good stir.

Ladle the ragu on the pasta and top with parmesan cheese. Serve immediately.

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