Sunday Supper- Pork Ragù

August 24, 2021

We had a chilly, kind of feels like autumn Sunday a couple of weeks ago. I loved it. Summer is nice but I really love fall. I love the cooler temps, the cozy sweaters, late night bonfires and the lack of humidity. This cooler day was my turn for Sunday Supper so I l wanted to make something comforting that also used a lot of fresh herbs. Our garden is still overflowing with sage, oregano and parsley.

I made a pork ragù and it did not disappoint. When I say ragù, I’m not talking about the jar sauce with the yellow cap that many Americans love (my mom included). 😉 I’m talking about a rich, Italian meat sauce that simmers or braises for a couple hours to develop an amazing flavor. Most of the time is hands off too which is always a plus in my book!

The recipe I’m sharing is adapted from Milk Street. They use a Durotherm, which I don’t have, I honestly had to google what it even was! So, I took a leap and some guessing to make this work in my regular oven in a regular pot. It came out delicious, if I do say so myself 🙂 If you have a Durotherm click here for their recipe!

Pork Ragù

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 1/2 cup milk
  • 2 pounds pork shoulder, trimmed and cut into 1 inch pieces
  • 1 tablespoon extra virgin olive oil
  • 4 ounces pancetta, chopped
  • 2 medium carrots, diced
  • 1 medium onion, diced
  • 3 large garlic cloves, chopped
  • 2 tablespoons tomato paste
  • 1/2 cup dry white wine
  • 1 tablespoon fresh sage, finely chopped
  • 2 teaspoons fresh rosemary, finely chopped
  • 28 ounce can whole tomatoes, drained and crushed
  • Optional, fresh green beans or kale


  1. In a large bowl, stir together the milk, 1½ teaspoons salt and ¼ teaspoon pepper. Add the pork, stir to coat, then set aside. Preheat the oven to 350.
  2. In a Dutch oven over medium high, heat the oil until shimmering. Add the pancetta and cook, stirring, until crisp.
  3. Add the carrots, onion and garlic, then cook until tender, about 3 minutes. Stir in the tomato paste. Add the pork and milk and bring to a simmer. Cook for a couple minutes, stirring once or twice to ensure the milk doesn’t burn. Stir in the wine and return to a simmer for 3 minutes.
  4. Stir in the sage, rosemary and tomatoes. Bring to a simmer and cooke for 20 minutes on the stovetop.
  5. Place in the oven and cook for 90 minutes. ( if you’re adding in green beans or kale do this with 30 minutes left)
  6. Remove and serve over polenta or your favorite pasta. Top with fresh grated parmesan. Yum!

This rich, hearty dish was fantastic over soft polenta. Add a little cheese on top and a glass of red wine and you have a Sunday Supper worthy meal.

What have you been cooking? I’m always looking for new ideas!

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