I’ve missed blogging quite a bit over the past several months, but nothing made me miss blogging as much as making genuinely delicious meals that I wanted to share. I can’t say I miss the work behind writing for the blog or posting photos on social media, but I miss the satisfaction of putting a really great recipe out in the world for others to enjoy too. So for that, I’ll write some words and log onto instagram, so that you too can discover something as delicious as pork ragu.
This recipe is so good it made me want to blog again. It’s simple but tastes complex, can be served over practically any pasta, and is a great way to feed a lot of mouths for little money. (And the leftovers taste even better after a night in the fridge!)
I originally made this recipe from the food blog “Dinner: A Love Story”, but I’ve found it’s just as delicious and even more practical being made in the slow-cooker. Sometimes I add sliced mushrooms in the slow cooker towards the last few hours if you’re into that. I love serving it over pappardelle noodles if I’m feeling fancy, but it’s just as good over egg noodles or risotto. In these photos it’s served over polenta which was a great combination too. Whatever you choose to serve it over, just make sure you generously add parmesan on top!
Also, don’t be confused or intimidated by the word “ragu.” Sure, it’s the name of a brand of jarred pasta sauce, but this is not it, we’re on another playing field here. Ragu is originally an Italian word for a sauce made from meat, onions, tomatoes and red wine. (Yum.) Much better than anything you can buy in a jar for $2 but essentially just as simple.
We’re about to brown some meat and pour some ingredients into a crockpot, I promise it’s actually that simple. And when you eat it you’ll feel like you should have spent good money at a fancy Italian restaurant to deserve something so delicious. I’m excited for you :)
Generously salt and pepper the pork roast. Add olive oil and butter to large pan over medium-high heat. When butter is melted, add the pork to pan and brown on all sides, about 10 minutes total.
Add the onion and garlic and sauté for another couple minutes to soften the onion.
Add all of the ingredients into the crockpot! Cover and cook on low for 6-8 hours.
You’ll know it’s done when the meat is falling apart. Pull it all apart with two forks.
Pick out the stems from the fresh herbs before serving the ragu!
Cook your pasta according to the package directions. When the pasta is ready serve the ragu overtop of it and add lots of parmesan on top!