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.