Pork Ragu Sauce
Some dinners just feel like they were made for slowing down, and this pork ragu is one of them. It starts with a simple tomato base, a splash of red wine, and simple dried herbs, then the magic happens with roasted garlic. That little extra step brings a sweet, mellow depth that makes the whole sauce taste like it’s been simmering on the stove all day. The slow cooker does the heavy lifting, leaving you with tender, fall-apart pork that melts into the sauce. Toss it over pasta or a pile of crusty bread, and you’ve got a dinner that feels rustic and cozy but still totally relaxed. It’s comfort food that lets you keep things easy.
Pork Ragu Sauce
Slow cooker pork ragu with red wine, herbs, and roasted garlic for rich depth. A cozy tomato sauce that’s hearty, flavorful, and easy to love.
Equipment
- Slow Cooker
Ingredients
- 1 tbsp olive oil
- 1 28 oz can crushed tomatoes
- 3 oz tomato paste
- 8 oz beef broth
- ⅔ cup red wine 187 ml bottle
- 1 tbsp Italian seasoning
- 2 tsp salt
- 1 tsp pepper
- 1 bay leaf
- ¼ tsp ground nutmeg
- 1 tbsp garlic powder, salt and pepper
- 2-3 lbs Boneless Pork Shoulder Ribs
- 1 onion, diced
- 2 carrots, diced
- 2 celery stacks, diced
- 2 tbsp roasted garlic
Instructions
- Drizzle the olive oil on the bottom of the slow cooker and add the canned tomatoes, paste, beef broth, red wine, 1 tbsp of Italian seasoning, 2 tsp of salt, and 1 tsp of pepper. Mix together.
- Stir in the diced onions, carrots and celery.
- Season the pork with garlic powder, salt and pepper on all sides. Add to the slow cooker. Cook on high for 6-8 hours or on low for 8-10. With 1-2 hours left shred the pork with a fork inside the sauce and mix.
- Enjoy this ragu over your favorite pasta. We love to have it with Rummo Rigatoni and some cast iron skillet focaccia bread.