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Three Pork Ragu

October 26, 2015 by Barbara 2 Comments

 

Three Pork Ragu combines the hearty taste of pork with tomatoes and aromatics to make a delicious ragu.

This hearty three pork ragu is easy to put together and makes an incredible pasta red sauce.  It also packs a little heat!

A three pork ragu includes chopped pork tenderloin, chopped boneless pork spare ribs and sweet Italian pork sausage.

So here you have your three types of pork.  The ribs and loin will need to be cut up into 1-inch dice or smaller.  You need to remove the sausage from its casing.  Leave some fat on the ribs as pork can dry out quickly when cooking so a little extra fat will help keep it moist.

Let the Chopping Begin

Brace yourself for a little chopping: the meat, the onions, the garlic.  I prepped this whole recipe before I started cooking–something I don’t always do.

In a three pork ragu, cook the pork just until it browns and mash the pork sausage with a potato masher.

Brown the meat in the olive oil just until it turns color, then remove it to a plate.  Then add more oil and soften the onions.  When the onions are translucent, toss in the garlic and pepper flakes and cook briefly until they release their flavor and aroma.  Deglaze with the wine and reduce till the wine has evaporated.

In this wonderful Italian recipe, cook the browned pork and the aromatics in a tomato/broth sauce.

Add the crushed tomatoes, the chicken broth and the carrot (for sweetness) and adjust the seasoning.  Bring the sauce to a boil and then turn the heat down to simmer the sauce, uncovered, for one and a half hours.  Stir it occasionally.  If the sauce is still not sweet enough for your taste, add 1/4 teaspoon of sugar or more. Serve the sauce over short-cut pasta like rigatoni and be sure to grate Parmesan or grana padano over each serving.  Delicious.

This three-port ragu sauce is succulent down to the last mouthful.

Print

Three Pork Ragu

Yield: Serves 6

Total Time: 2 hours

Ingredients:

  • 3 tablespoons  extra-virgin olive oil, divided
  • 1 pound pork tenderloin, cubed
  • 1 pound boneless pork spareribs, cubed
  • 2 Italian sweet sausages, removed from casing
  • 1 onion, chopped
  • 1/2 teaspoon red pepper flakes
  • 1 clove garlic, minced
  • 1 cup red wine
  • 2 28-ounce cans crushed tomatoes, preferably San Marzano
  • 2 cups low-sodium (or homemade) chicken broth
  • 1 large carrot, cut in 4 pieces
  • 1 pound short-cut pasta, such as rigatoni
  • 1 wedge Parmesan cheese or grana padano

Directions:

  1. Heat 1 1/2 tablespoons olive oil in a large skillet over medium heat.
  2. Add all the pork, mashing up the sausage, and cook until just browned.  Season with salt and pepper and remove from skillet onto a plate
  3. Add 1 1/2 tablespoons oil to the skillet, add the onions and translucent, about 5  minutes.
  4. Add the pepper flakes and the garlic and cook, stirring, another 3 minutes.
  5. Return the meat to the pan and deglaze all the ingredients with the red wine, cooking until it evaporates
  6. Add the tomatoes, the chicken broth and the carrot pieces
  7. Bring the sauce to a low boil then turn down the heat and let simmer, uncovered, 1 1/2 hours
  8. Serve over al dente pasta and pass the grating cheese with a grater or microplane for fresh grating over the pasta dish

Filed Under: Recipes Tagged With: meat sauce, pork sauce, ragu, red sauce, three pork ragu, tomato meat sauce

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Reader Interactions

Comments

  1. Ambar

    October 27, 2015 at 2:00 pm

    I am 100% sure that the mixture of all three pork’s must give this ragu an incredible flavor!

    Reply
    • Barbara

      October 27, 2015 at 3:41 pm

      Ambar, thanks for your comment. Yes, the three porks add a lot of flavor. My family just loved this ragu. Barbara

      Reply

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Hi. I'm Barbara Francis and I hope you like authentic Italian food as much as I do. It's simple, fresh, seasonal. What's not to like? And it's part of my heritage. So join me in the kitchen of Italian Food Made Simple. Just step right over the dog, she won't move even if you ask her.

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