Hearty Pork Ragù
Cook time
Total time
Serves: 4-6
  • 1.5 - 2 pounds pork bones (or another tougher cut of pork)
  • 1 tablespoon olive oil
  • ½ onion, diced
  • 3 celery stalks, diced
  • 1 cup red wine
  • 2 cups low-sodium chicken or vegetable stock
  • 4 leaves basil, sliced thinly
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried thyme
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 4 leaves basil, sliced thinly
  • ½ cup red wine
  • 28 oz. can diced, whole, or stewed tomatoes (depends on how big you like your chunks of tomato), with juices
  • 2 tablespoons tomato paste
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried thyme
  • ¼ teaspoon red pepper flakes (use more or less according to how spicy your like your food; I probably used a bit more than ½ teaspoon)
  • ⅛ teaspoon nutmeg
  • 1-2 tablespoons heavy cream (optional)
  • 1 pound pasta, for serving
  1. Start by making your stock and cooking the pork. Over medium-high heat, heat a tablespoon of olive oil and add in the ½ diced onion and diced celery. Cook until softened, then add in the 1 cup red wine, 2 cups chicken stock, pork bones, basil, and enough water to cover. Add in the salt, pepper, and thyme, stir, and bring to a boil. Reduce the heat to a simmer, cover, and simmer for 1½ to 2 hours or so, until the meat falls off the bones.
  2. When the pork is almost ready, begin your sauce. Heat a tablespoon of olive oil in another pot, then add in the diced onion. Cook until softened, then add in the garlic and cook until fragrant, another minute or so, over medium heat. Add in the basil, stir until wilted, then add in the red wine, turn to medium-high, and cook until reduced by half.
  3. Add the canned tomatoes and tomato paste to the sauce pot, then add the thyme, crushed red pepper flakes, nutmeg, salt, and pepper and stir to combine.
  4. Strain the meat from the stock from the other pot, and remove any meat that is still sticking to the pork bones. Add the meat, onions, and celery to the pot with the tomatoes and cook, over medium heat, until reduced and thickened. Add in 1 to 2 tablespoons of heavy cream, if you like, and stir to combine. Serve over cooked pasta and topped with a bit of Parmesan cheese. Serves 4-6.
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2010/10/12/hearty-pork-ragu/