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If you’ve thought of making Pork Ragu as an all day project, I’m here to convince you otherwise. It’s true that the sauce should cling to the pasta with purpose rather than pooling in the bowl. That’s why many recipes have you braise pork shoulder for hours, but this version uses ground pork instead to get that same rich flavor and signature texture in a fraction of the time.

A bowl of pork ragu, garnished with chopped parsley. The dish is served in a rustic ceramic bowl on a textured brown surface.
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Classic beef ragu uses ground meat and that made me wonder why pork versions always relied on slow-cooked shoulder? With guidance from Fred Plotkin’s excellent The Authentic Pasta Book, this simple experiment became a permanent part of my recipe collection. Pancetta provides the savory base, ground pork adds sweetness and delicate texture, wine builds depth, and just enough tomato brings brightness without taking over. When you make this, don’t forget to reserve some pasta water – it’s essential for creating that authentic Italian consistency where sauce and pasta become one.

Table of Contents

Ingredients for Pork Ragu

Top-down view of ingredients for pork ragu arranged on a marble surface, including ground pork, tagliatelle, tomato sauce, vegetables, pancetta, cheese, olive oil, and seasonings. Each is placed in a small bowl and labeled.
  • Pancetta: Look for firm pieces with a good balance of fat and meat. To save time, you can often find it pre-diced or ask the deli counter to cut it into cubes for you.
  • Ground Pork: Choose meat with some fat content (80-85% lean) for the best flavor and texture.
  • Onion, Carrot, and Celery: The classic Italian soffritto. Look for firm vegetables with vibrant color.
  • Garlic: Fresh heads with tight, papery skin and firm cloves.
  • Fresh Italian Parsley: Look for bright, perky leaves with no yellowing. Flat-leaf (Italian) parsley has more flavor than curly varieties.
  • Dry White Wine: Use a wine you’d enjoy drinking. I like Pinot Grigio or Sauvignon Blanc here.
  • Tomato Sauce: If you can find San Marzano tomatoes, they’ll make a noticeable difference. Their sweet-tart balance is perfect for this sauce.
  • Olive Oil: Use a good quality, extra-virgin olive oil.
  • Tagliatelle: These ribbon-like noodles are the most traditional for ragu. If you have fettuccine or pappardelle on hand, those work well too.
  • Parmigiano Reggiano: I think it’s worth splurging on the real thing. It’s nutty, salty, and adds the perfect finishing touch.
  • Kosher Salt and Black Pepper: I use Diamond Crystal kosher salt. If using Morton’s or table salt, use half the amount.

5 Recipe Tips

  1. Cook the Base Thoroughly: Take time with the soffritto and pancetta. Those first 10 minutes create the foundation of flavor. I never rush this step.
  2. Watch Your Heat: Keep the heat at medium when cooking the vegetables and pancetta. You want them to soften and release flavor, not brown too quickly.
  3. Break Up the Pork: Use your wooden spoon to break the ground pork into small, but not tiny pieces as it cooks. You want it to meld into the sauce, but still be juicy.
  4. Reduce the Wine: Let it cook down almost completely. This concentrates the flavor without leaving too much liquid.
  5. Combine Before Serving: Toss the pasta with the sauce for at least a minute before serving. This final step makes a difference in how the sauce coats each strand.
A bowl of pasta topped with grated cheese and herbs is on a textured brown surface. A fork rests on the bowl's edge. Nearby are small bowls containing more grated cheese and fresh herbs, with a small spoon in the cheese bowl.

Recipe Options

  • Mix the Meats: Sometimes I use half pork and half beef for a deeper flavor. It’s a subtle change but one I really enjoy.
  • Add Some Herbs: A sprig of rosemary, fresh or dried thyme, or a bay leaf adds depth. Just remember to remove them before serving.
  • Try Different Pasta: While tagliatelle is traditional, this sauce works well with any long pasta you have on hand. I really enjoy pappardelle, but that’s just a personal preference.
  • Try Red Wine: While white wine creates a lighter sauce, red wine works really well too. I sometimes use a dry red like Chianti or Sangiovese for a slightly deeper, more robust flavor.
  • Add Some Heat: A pinch of red pepper flakes adds a nice warmth without making it spicy.

Storage and Reheating

The sauce keeps well in an airtight container in the refrigerator for up to 3 days. It actually improves after a day as the flavors meld together. You can also freeze it for up to 3 months.

I prefer to store the sauce separately from the pasta. When reheating, warm the sauce gently in a skillet over medium-low heat. Cook fresh pasta to serve with leftover sauce, or if you’re reheating pasta and sauce together, add a splash of water (ideally leftover pasta water if you’ve thought to save it) to loosen the mixture as it heats.

A close-up of a skillet containing pork ragu pasta. The dish is garnished with fresh parsley.

It’s so welcome to have a version of this classic Italian sauce with that slow-cooked flavor without the all-day commitment. Pour a glass of the same wine you used in the sauce, tear off some crusty bread, and dinner is done.

More Delicious Pasta Dishes

How to Make Pork Ragu

Start by cooking the pancetta in olive oil until it begins to render its fat. Add the onion, carrot, celery, garlic, and parsley, cooking until everything softens. Add the ground pork, breaking it into small pieces with a wooden spoon. After a couple of minutes, pour in the wine and let it simmer until most of the liquid evaporates. Stir in the tomato sauce, cover, and simmer for about 45 minutes, stirring occasionally. The sauce should become thick and meaty. Add a little water if it looks too dry.

A white pot with black handles containing diced pancetta cooking in oil. A wooden spoon rests in the pot, which sits on a light-colored surface.
A large pan with cubed pancetta pieces sizzling in oil. A wooden spoon rests in the pan, and the surface of the bacon is slightly browned. The background is a neutral-colored countertop.
A large pot containing chopped carrots, celery, onions, and herbs, with bacon pieces on the side. A wooden spoon rests inside, ready for stirring. The ingredients are vibrant and neatly arranged on a light surface.
A large pot filled with a mixture of diced vegetables, including carrots, onions, and celery, is being stirred with a wooden spoon. The vegetables are sautéed, showing a blend of colors and a hint of herbs.
A large pot holds a mix of chopped carrots, celery, onions, and herbs with pancetta. A wooden spoon rests inside the pot, which also contains a block of raw ground pork on top of the vegetables.
A pot with ground pork, diced carrots, celery, and onions being cooked. A wooden spoon rests on the edge, stirring the ingredients. The pot is round with two black handles, placed on a light-colored surface.
A large black-handled pot filled with a mixture of cooked ground meat, carrots, and herbs. A wooden spoon rests in the center, surrounded by the seasoned ingredients on a light beige surface.
A pot filled with hearty ragu sauce, featuring browned ground pork, diced onions, and tomatoes. A wooden spoon rests in the sauce, showing the rich, red color and chunky texture.

While the sauce simmers, cook your pasta according to package directions, saving plenty of the cooking water before draining. Combine the hot pasta with the finished sauce, adding reserved pasta water as needed to reach your desired consistency. Divide among bowls and top with parmesan cheese and fresh parsley.

A pot filled with cooked tagliatelle pasta on top of a rich, meaty ragu sauce, with a wooden spoon resting in it, ready to mix. The pasta is freshly cooked and the sauce is chunky and vibrant.
A round pot filled with pork ragu pasta . The pasta is coated in a rich, red tomato-based sauce, and chunks of meat are visible throughout. The pot has black handles on either side.
A large pot of tagliatelle pasta topped with a savory-looking meat and tomato sauce, garnished with chopped parsley. A small bowl of grated cheese sits nearby on a rustic surface.

Pork Ragu

By: Marissa Stevens
Prep: 15 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 45 minutes
Course: Main Course
Cuisine: Italian
Calories: 695
Servings: 4 people
A rustic bowl of pork ragu and tagliatelle pasta garnished with fresh parsley. The dish is set on a textured surface, with a warm, inviting atmosphere.
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This weeknight Pork Ragu uses ground pork instead of slow-cooked shoulder for rich, authentic flavor in a fraction of the time. Pancetta, wine, and a touch of tomato create the perfect sauce that clings to pasta just like the traditional version. Adapted from The Authentic Pasta Book by Fred Plotkin.

Ingredients  

  • 1 tablespoon olive oil
  • 2 ounces pancetta cut in to 1/4 inch cubes
  • 1 small onion finely chopped
  • 1 medium carrot finely chopped
  • 1 large rib celery finely chopped
  • 1 large clove garlic minced
  • 1 tablespoon minced fresh Italian parsley plus more for garnish
  • 12 ounces ground pork
  • 1/2 cup dry white wine
  • kosher salt and freshly ground black pepper to taste
  • 8 ounces tomato sauce ideally made with San Marzano tomatoes
  • 12 ounces tagliatelle pasta cooked according to package directions
  • grated Parmesan cheese for garnish, optional

Instructions 

  • Heat olive oil in a medium sauce pan over medium heat; add pancetta. Cook and stir until fat starts to render, about 5 minutes. Add onion, carrot, celery, garlic and parsley; cook and stir until softened, about 5 minutes more.
  • Add the ground pork; cook 2 minutes as you break up with a wooden spoon. Add wine and bring to boil; reduce heat and simmer, stirring occasionally for 10 to 15 minutes, until most of the wine evaporates. Season lightly with salt and pepper.
  • Stir in tomato sauce; cover and simmer, stirring occasionally, until very thick and meaty, about 45 minutes more. (If sauce is looking too dry, reduce heat and add water 1 tablespoon at a time as needed.)
  • When the sauce has simmered about 15 minutes, put water on to boil for your pasta. (Cook pasta according to package directions, reserving 1 cup of the cooking water for loosening the sauce.)
  • When sauce is ready, season with salt and pepper to taste. Add hot cooked pasta and gently toss to coat. Add reserved pasta water a little at a time if needed to loosen the sauce.
  • Divide pasta and sauce among serving bowls. Top with grated Parmigiano Reggiano cheese and minced fresh Italian parsley if desired; serve.

Notes

  • Serves 4 for a satisfying meal or 6 as part of a multi-course dinner.

Nutrition

Calories: 695kcal | Carbohydrates: 68g | Protein: 29g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 454mg | Potassium: 794mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3014IU | Vitamin C: 9mg | Calcium: 71mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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