clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Italian Dinner Ideas with Pork Ragu

Pork Shoulder Ragu

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Abbe Odenwalder
  • Prep Time: 30 Minutes
  • Cook Time: 2.5 hours
  • Total Time: 0 hours
  • Yield: 10 Servings 1x
  • Category: Main Course
  • Cuisine: Italian


This super easy, super tasty ragu sauce made with braised pork shoulder and Italian sausage is truly a perfect Italian dinner idea. Leftovers can be put on subs or pizza, or reheated on their own.


Units Scale

1 T olive oil

1 lb spicy Italian sausages

2.5 lbs boneless pork shoulder cut into 2.5 to 3″ chunks

Kosher salt

2 medium yellow onions, halved and thinly sliced

5 garlic cloves, thinly sliced

1 t dried red pepper flakes

3 c dry white wine

1 28 ounce can peeled whole tomatoes (I use San Marzanos)

1 pt cherry tomatoes (I use cherubs)

2 anchovy fillets, coarsely chopped

1 T fish sauce

1 lb farfalle or bow tie pasta

2 T unsalted butter at room temperature

1 c finely grates Parmagianno Reggiano

1 T red wine vinegar

1/2 c fresh basil leaves


Preheat oven to 350.

Heat a Dutch oven over high heat and add the olive oil. Place sausages in oil and reduce heat to medium, browning the sausages on all sides, until they are cooked through. Transer to a plate and set aside. Cut in half if you prefer.

Season the chunks of pork with salt. Add to dutch oven and brown on all sides, 5 to 8 minutes. Stir in the onions, garlic and red pepper flakes. Cook, stirring occasionally until the onions are translucent, 8 to 10 minutes. Add the white wine and cook until almost all of the wine has cooked out. Stir in the canned and fresh tomatoes, along with the anchovies and the fish sauce. Cover the pot and place in the center of the oven until the meat is tender when pierced with the tip of a knife, about 2 to 2.5 hours.

Remove the pot from oven and using a fork shred some or all or none of the meat! I prefer it shredded. Add back the Italian sausages and stir in the Parmesan, red wine vinegar and basil leaves. Taste for seasoning.

Set aside while you cook the pasta. If you want more of a sauce make sure to save some of the pasta water to thin the sauce.

Cook pasta according to package directions, in very salty water,  stirring so it doesn’t clump. Reserve some of the pasta water for the sauce if you choose to use it. Drain pasta and toss with 1/4 c of Parmesan. Now toss with the butter.

I served this with the sauce on top of the pasta. You may choose to toss the pasta with the sauce, but since this is so meaty, I liked it resting on top.


Thank you Alex Guarnaschelli.