“Don’t wait. The time will never be just right”

- Mark Twain

Slow Cooker Pork Ragu


Marinate the pork in the wine overnight. Remove from the wine and reserve it. Dry the pork and sear over high heat. Once caramelized on all sides add the celery, carrot, onion, garlic, ginger, cinnamon, and coriander. Sauté for 10 minutes or until softened. Deglaze with the wine and cover with the tomatoes. Add the thyme and bring to a boil. Reduce to a simmer and let cook for 3 hours or until soft. Remove thyme and mash the meat using a whisk or potato masher.


Pork butt roast is often labeled Boston butt in the
supermarket . This recipe yields enough sauce for
2 pounds of pasta ( 3 cups of ragu per pound of
pasta). We like this ragu with rigatoni. If you’re using table salt instead of kosher salt, decrease the amount to 1 teaspoon.

Sprinkle pork with salt and pepper and place in slow cooker. Add tomatoes, pancetta, onion, carrots, wine, oil, thyme sprigs, tomato paste, garlic, fennel seeds, and pepper flakes and stir to combine. Cover and cook until pork is tender, 6 to 7 hours on high or 8 to 10 hours on low.

Discard thyme sprigs. Using potato masher, mash pork in slow cooker until broken into bite-size pieces. Stir in parsley. (Cooled sauce can be frozen for up to 2 months.) Toss with desired amount of past,1 ( 3 cups ragu will sauce 1 pound pasta). Serve with gratedParmesan. carrots, peeled and chopped fine


2 pounds boneless pork butt roast, trim med and cut into 1 1/2-inch pieces
2 teaspoons kosher salt
1 teaspoon pepper
1 (28-ounce ) can crushed tomatoes 4
4 ounces pancetta, cut into 1/4 inch pieces
1 onion, chopped fine
2 1/2 cup red wine
1/4 cup extra-virgin olive oil
6 sprigs fresh thyme
2 tablespoons tomato paste
4 garlic cloves, minced
1 teaspoon fennel seeds
1/2 teaspoon red pepper flakes
1/2 cup chopped fresh parsley
1-2 pounds cooked pasta Grated Parmesan cheese

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