Pork Ragu

John and I wanted the pork for this to shred a bit more. Maybe we should have cooked it longer? Not a bad recipe, though. We served over pappardelle. The fennel is a nice touch. I don’t actually remember if I did this in the slow cooker or the Dutch oven but I think the former.


1 tablespoon olive oil
1 1/2 pounds boneless country-style pork ribs
1 teaspoon kosher salt, divided
2 cups vertically sliced white onion
1 medium fennel bulb, cored and thinly vertically sliced
8 garlic cloves, crushed
1 (28-oz.) can whole peeled San Marzano tomatoes, undrained
4 anchovy fillets, finely chopped
3 oregano sprigs
2 bay leaves
1/2 teaspoon crushed red pepper
1 pound uncooked whole-wheat pappardelle or fettuccine
2 ounces percorino Romano cheese, finely grated (about 1/2 cup)
Fresh oregano leaves, for garnish

Preheat oven to 325°F.

Heat olive oil in a Dutch oven over medium-high. Sprinkle pork with 1/2 teaspoon salt. Add pork to pan; cook until well browned all over, about 8 minutes. Remove pork from pan.

Add onion, fennel, and garlic to pan; cook, stirring occasionally, 5 minutes. Add tomatoes and their juices; break tomatoes up with the back of a spoon or your hands. Stir in anchovies, oregano sprigs, bay leaves, red pepper, and remaining 1/2 teaspoon salt. Nestle pork into tomato mixture. Cover and bake at 325°F until pork is very tender, about 1 hour and 30 minutes. Carefully remove pork from Dutch oven. Shred pork using 2 forks; stir shredded pork into tomato mixture. Discard bay leaves and oregano sprigs.

Cook pasta according to directions, omitting salt. Drain; reserve 1 cup cooking liquid. Add pasta to Dutch oven; toss gently to coat, adding reserved cooking liquid as necessary to reach desired consistency. Sprinkle with cheese and oregano leaves.

Slow Cooker Method – Brown pork as directed in step 2, substituting a skillet for the Dutch oven. Add pork, onion, fennel, garlic, tomatoes, anchovies, oregano sprigs, bay leaves, red pepper, and remaining 1/2 teaspoon salt to a 6-quart slow cooker. Cover and cook on LOW until pork is tender, 5 to 6 hours. Shred pork; discard bay leaves and oregano sprigs. Follow recipe as directed in step 4.


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Filed under pasta dishes, pork dishes, Uncategorized

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