Pork Ragout

Oftentimes when I go out to dinner at an Italian restaurant, I end up ordering some kind of ragout with pasta, I love the consistency of it. So it was about time to make some for myself and my family, and of course I feel you should benefit from this. So here is the recipe for this very delicious meal!


What you’ll need:

  • 2 pounds boneless pork butt, cut into 2 inch pieces
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 1 (6oz) can tomato paste
  • 1/2 cup white wine
  • 1 (15 oz) can crushed tomatoes
  • 4 sprigs thyme
  • 1 pinch dried rosemary
  • 2 cups chicken broth
  • 1/4 tsp crushed red pepper
  • olive oil

Season pork with salt and pepper. Heat 2 tbsp olive oil in a Dutch oven and brown meat for 10 – 12 minutes. Transfer to a plate and set aside. Add onion to the Dutch oven and cook for 5 minutes.  Add garlic and cook for another minute. Add tomato paste and cook for another 3 minutes.

Add the wine and cook for 2 minutes. Stir in crushed tomatoes, thyme, rosemary, chicken broth and pepper flakes. Add pork back to the Dutch oven with juices that accumulated on the platter.


Bring to a boil, then reduce heat to low and simmer for 2 1/2 hours. Remove the pork and with 2 forks shred the meat. Add it back to the sauce and reheat it. Serve with pasta of your choice. Personally I think Rigatoni go best with this dish!

Bon Appètit!


Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

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