Braised Pork Ragu Recipe

Pork shoulder: Cut into chunks, this well-marbled meat becomes tender and flavorful when braised.

Onion: A large onion, diced, adds sweetness and depth to the sauce.

Garlic: Minced cloves provide a pungent, aromatic base.

Red wine: A cup of dry red wine enhances the richness of the sauce.

Crushed tomatoes: A 28 oz can of these tomatoes forms the bulk of the sauce.

Chicken broth: Adds moisture and depth to the braising liquid.

Oregano: Dried oregano brings a hint of earthiness.

Basil: Dried basil adds a sweet, aromatic note.

Salt and pepper: Season to taste, balancing the flavors of the dish.

When searing the pork, make sure to do it in batches if necessary to avoid overcrowding the dutch oven. Overcrowding can cause the meat to steam rather than brown, which will affect the depth of flavor in your ragu.

• pork shoulder - Substitute with beef chuck: Beef chuck has a similar texture and fat content, making it a good alternative for braising.

• pork shoulder - Substitute with lamb shoulder: Lamb shoulder provides a rich flavor and tender texture, suitable for slow cooking.

• diced onion - Substitute with shallots: Shallots offer a milder and slightly sweeter taste, which can complement the dish well.

• diced onion - Substitute with leeks: Leeks provide a subtle onion flavor and can add a different texture to the ragu.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of minced garlic.

• minced garlic - Substitute with shallots: Shallots can add a mild garlic-like flavor along with a hint of sweetness.

• red wine - Substitute with beef broth: Beef broth can add depth and richness without the alcohol content.

• red wine - Substitute with balsamic vinegar: Balsamic vinegar provides acidity and a touch of sweetness, mimicking some of the flavors of red wine.

• crushed tomatoes - Substitute with tomato sauce: Tomato sauce can be used to maintain the tomato base, though it may be smoother in texture.

• crushed tomatoes - Substitute with diced tomatoes: Diced tomatoes can add a chunkier texture and similar flavor profile.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a lighter, vegetarian-friendly option.

• chicken broth - Substitute with beef broth: Beef broth can add a richer, more robust flavor to the ragu.

• dried oregano - Substitute with fresh oregano: Fresh oregano can provide a more vibrant and aromatic flavor.

• dried oregano - Substitute with dried thyme: Dried thyme offers a different but complementary herbal note.

• dried basil - Substitute with fresh basil: Fresh basil can enhance the dish with its bright and aromatic qualities.

• dried basil - Substitute with dried parsley: Dried parsley can add a mild herbal flavor without overpowering the dish.

• salt - Substitute with soy sauce: Soy sauce can add saltiness along with umami depth.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat along with the peppery flavor.

• Allow the braised pork ragu to cool to room temperature before storing. This helps prevent condensation, which can lead to sogginess and spoilage.

• Transfer the ragu to airtight containers. For optimal freshness, use containers that are specifically designed for freezing, as they help prevent freezer burn.

• Label each container with the date and contents. This ensures you know exactly what you have and when it was made, making it easier to manage your freezer inventory.

• For short-term storage, place the containers in the refrigerator. The braised pork ragu will keep well for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth if needed to loosen the sauce.

• For long-term storage, place the containers in the freezer. The ragu can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and then warm on the stove over low heat, stirring occasionally.

• If you prefer portion control, consider freezing the ragu in individual servings. Use freezer-safe bags or small containers, which make it easy to grab just the right amount for a quick meal.

• When reheating from frozen, you can also place the ragu directly into a pot and heat over low to medium heat, stirring occasionally until fully warmed through. This method works well if you forgot to thaw it overnight.

• To maintain the best texture and flavor, avoid refreezing the braised pork ragu once it has been thawed. Plan your portions accordingly to minimize waste.

• If serving over pasta or polenta, cook these fresh each time for the best texture. The ragu can be reheated and then combined with freshly cooked pasta or polenta for a delicious meal.

• Consider adding a splash of red wine or a bit of chicken broth when reheating to refresh the flavors and maintain the sauce's consistency.

• Stovetop Method:

  1. Place the leftover braised pork ragu in a saucepan.
  2. Add a splash of chicken broth or water to loosen the sauce.
  3. Heat over medium-low heat, stirring occasionally, until warmed through.
  4. Adjust seasoning with salt and pepper if needed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the braised pork ragu to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 20-25 minutes, or until heated through.
  5. Stir halfway through the reheating process for even warming.

• Microwave Method:

  1. Place the braised pork ragu in a microwave-safe container.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Continue heating in 1-minute intervals until fully warmed.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Slow Cooker Method:

  1. Transfer the braised pork ragu to a slow cooker.
  2. Add a small amount of chicken broth or water if the sauce has thickened too much.
  3. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally.
  4. Check the seasoning and adjust with salt and pepper if necessary.

• Sous Vide Method:

  1. Place the braised pork ragu in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 1 hour.
  4. Once heated, remove from the bag and serve immediately.

• Dutch oven: A heavy-duty pot with a tight-fitting lid, perfect for searing meat and slow-cooking in the oven.

• Knife: Essential for dicing the onion and mincing the garlic.

• Cutting board: Provides a safe surface for chopping ingredients.

• Tongs: Useful for turning and removing the pork chunks after searing.

• Wooden spoon: Ideal for stirring the ingredients and scraping up browned bits from the bottom of the pot.

• Measuring cups: Necessary for measuring the red wine and chicken broth accurately.

• Can opener: Required to open the can of crushed tomatoes.

• Oven: Preheated to 300°F (150°C) for slow-cooking the ragu.

• Forks: Used to shred the tender pork once it's cooked.

• Serving spoon: Handy for serving the ragu over pasta or polenta.

Pre-cut the pork: Ask your butcher to cut the pork shoulder into chunks to save prep time.

Use pre-diced onions: Buy pre-diced onions from the store to skip the chopping step.

Minced garlic in a jar: Opt for minced garlic in a jar to avoid peeling and chopping.

Simmer on stovetop: If short on time, simmer the ragu on the stovetop for 1.5 hours instead of using the oven.

Double the recipe: Make a double batch and freeze half for a quick meal later.

Instant pot method: Use an Instant Pot to reduce cooking time to about 1 hour.