The Millennial Chef

Pork Ragu


3-4 lbs of pork loin or pork chops

Extra virgin olive oil

1 onion, diced small

2 carrots, diced small

2 celery stalks, diced small

3 cloves of garlic, minced

1 6 oz can of tomato paste

1 cup of dry red wine

1 28 oz can of tomato puree

1 28 oz can of crushed tomatoes

Fresh parsley

Fresh Basil

3 bay leaves

Salt and pepper, to taste

1 pound of your favorite pasta

Parmesan cheese & Ricotta cheese for garnish**

Serving Size: 4


  1. Start by liberally seasoning your pork with salt and pepper. I like to cut the pork into pieces first and then season. Next, take out a large pot and add a tablespoon or so of olive oil. Bring to high heat and sear your meat until they have a nice golden color. While the meat is cooking, chop up your onion, celery, carrot and garlic finely. Once the meat is browned remove from the pot and set aside. Then, saute the veggies (minus the garlic) in the same pot on low to medium heat for 10 minutes, stirring frequently. Add the garlic in the last minute of cooking. Season with salt and pepper.
  2. Once the vegetables have softened, add in the tomato paste and combine. Then, add in the red wine and reduce by half on high heat. After the wine has reduced add the crushed tomatoes, pureed tomatoes, and 1 cup of water. Stir and season with salt, pepper, bay leaves, and your fresh herbs. Add the pork back into the sauce, bring to a boil, then down to a simmer, cover and cook for 2-3 hours on low or until that meat is falling apart.
  3. Once the sauce is ready, bring a large pot of water to a boil, salt it and cook your pasta according to pasta instructions. Add your pasta to a big bowl with some of your delicious pork ragu then top with fresh herbs, Parmesan cheese and ricotta cheese and enjoy~

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