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Pork Ragu Recipe

What better way to greet the weekend than with a slow-braised, comforting meal like pork ragu? After dedicating time to prepare this hearty dish on a leisurely Saturday or Sunday, you can savor its rich flavors and tender textures. Plus, it conveniently provides delicious leftovers that make busy weeknights feel indulgent and stress-free, allowing you to unwind with a warm, satisfying meal without the rush of cooking from scratch.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Course: Breakfast
Ingredients Method Notes

Ingredients
  

  • 1/4 cup bacon (diced)
  • 1 kg pork neck, cut in 1 1/2 inch cubes
  • 1 medium brown onion (diced)
  • 1 carrot (diced)
  • 1 cloves Garlic minced
  • 1 cup dry red wine (or chicken stock)
  • 1 jar Tomato Passata sauce
  • 2 tsp Italian seasoning
  • 1 Bay leaf
  • Your choice of pasta cooked

Method
 

  1. Brown the bacon and pork in 2 batches in the Pressure Cooker.
  2. Drain excess fat, and add the onions, carrots, and garlic and cook over medium-high heat, stirring frequently, until the vegetables soften slightly, about 2 minutes.
  3. Return meat to the Pressure Cooker
  4. Stir in the wine and boil until about half evaporates. Scrape up any browned bits sticking to the bottom of the cooker. Add Italian seasoning and salt and pepper.
  5. Close and lock Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen).
  6. Once at pressure, turn down the heat and cook for 15 minutes.
  7. Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few seconds.
  8. Remove bay leaf and stir. Break up meat with a Potato Masher, leaving some bite sized pieces intact.
  9. Serve over your favourite pasta

Notes

Use this delicious Pork Ragu as an alternative filling for pies.