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–+ servings
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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Pork Ragu

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.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: Italian
Keyword: comfort food, dinner party, easy
Servings: 4 people
Author: Marissa Stevens

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

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