Best Pork Ragu Recipe
Best Pork Ragu Recipe is a rich, thick tomato sauce made with San Marzano tomatoes, onions, garlic, sausage links and pork tenderloin. Then the tomato sauce is slowly simmered with seared pork until it thickens and the flavor intensifies. This is a delicious pork ragu, and it’s perfect for any Sunday meal, holidays, and special occasions.
The Pork Ragu Recipe
Every Italian grandmother and mother has probably made a pork ragu in their lifetime because pork was less expensive than beef. Even though my husband and I have made both our mom’s recipes, we prefer my mom’s pork ragu over his mother’s recipe.
And, that this recipe for making pork ragu is the same method as we make our beef ragu, using beef instead of pork, like our recipes for Braciole-Sicilian Style and Mom’s Sunday Meatballs.
What is a Ragu?
Ragu, in Italian describes a rich, slowly cooked tomato sauce that is simmered with meats and on stove top. It is very hearty, thick and intensely flavorful. And, it is different from our mom’s marinara sauce which is very light, and contains no meat. Italian-Americans love to make a Ragu sauce on Sunday’s. Why? Because Sunday was a day to chill and relax with the family.
Ingredients Needed for Best Pork Ragu
For our pork ragu, you will need the following 7 ingredients:
- large yellow onions – at least 3 of them.
- garlic cloves
- extra virgin olive oil
- imported San Marzano peeled tomatoes – at least 3 to 4 cans.
- Italian sweet sausage links – we used 8 links, but you can add more or less.
- pork tenderloin – a package of pork tenderloin is usually one size (about 1.5 to 2 pounds).
- salt
How To Make It
- STEP 1: Make the tomato sauce, simmer for the first 30 minutes.
- STEP 2: Sear the pork (see my notes on the recipe card) and add them to the “already simmering” tomato sauce.
- STEP 3: Simmer the sauce for additional 30 minutes until the meats are perfectly tender and the sauce thickens.
Easy Step-by-Step Directions for the Best Pork Ragu:
(*Full recipe card below!)
THE FIRST STEP: you need to make the tomato sauce!
- Use a large (8 quart) sauce pot. Heat olive oil on low heat. Then finely mince the onions, almost pureeing them. It’s best to use a food processor or mini chopper.
2. Next, fresh basil is added and simmered for a few minutes to fragrant the olive oil. While the basil is simmering, open the cans of San Marzano imported tomatoes. (*full notes in our recipe on the bottom)
3. Use a blender or food processor, puree each can of tomatoes, one can at a time, and add them to the onion and oil mixture.
Helpful Notes: While the sauce simmers, it will slowly dissolve the onions to the point where they are no longer visible. The Ragu gets its savory flavors from the onions that slowly melt away into the sauce as the sauce cooks down.
SECOND STEP: is to sear the sausage links. This is done when the sauce has been cooking for at least 30 minutes, and not before.
Keep in mind, that sausage links need to simmer inside the tomato sauce for one hour, whereas the pork tenderloin only needs 30 minutes.
THIRD and FINAL STEP: to sear pieces of pork tenderloin.
- Cut the tenderloin into 2-inch thick pieces.
- Then sear them in a skillet for only for 1 minute per side, and gently drop them one by one into the sauce. This is done only in the last 30 minutes of simmering the Ragu.
Important Tip! If you simmer the pieces of pork tenderloin (in the sauce) too long, they will become tough.
Pork Ragu is a little time-consuming, but SO worth it!
The pork gives this ragu its savory flavors. It’s so rich and delicious tasting, you’ll be tempted to eat it with a spoon! It’s exquisite!
Notes and Tips for Success!
- It’s important to simmer the onions on low heat and not burn them.
- It is best if you use the highest quality of extra virgin olive oil, with this recipe. The one we highly recommend using is the: Sicilian Partanna Brand EVOO.
- The tomato sauce needs to slowly cook for one full hour before the sausage links are added.
- You can use a package of Boneless Pork Ribs with this recipe, and buy as many as you want. They usually 4 ribs in a package.
- Our recipe requires only braising or searing the pork. It’s not meant to fry them.
Tools You’ll Need
- All-Clad Stainless Steel for my large pots when making ragu.
- And an electric mini-chopper to finely chop the onions.
Storing & Freezing
- Allow the Ragu to completely cool before storing. Best to store it in an air-tight container and keep it chilled in the refrigerator. It will stay fresh for up to 3 days.
- It freezes well too, and for up to 3 months.
- To Thaw: Be sure to allow the container to sit out on your counter until it is completely thawed. Then transfer it to a large sauce pot and reheat it on the lowest heat until it is thoroughly heated.
Our pork ragu will make a hearty meal, and plenty enough to feed a crowd.
I bet your family will go nuts over our pork ragu. This recipe will make enough left over to freeze for another dinner. We have been making this pork ragu for years and often for a Sunday family meal. It’s best to serve our ragu over your favorite pasta.
You can either serve the pork as a side on a large platter or serve the pork alongside the pasta. This recipe happens to be the BEST pork ragu recipe you’ll ever find. Trust me on this one.
ENJOY!!
Additional Italian Recipes for Ragu…
- Pasta with Genovese Sauce
- Braciole-Sicilian Style
- Mom’s Classic Bolognese Sauce
- Wild Mushroom Ragu Recipe
Tried our mom’s Best Pork Ragu Recipe? If you do, please let us know and leave a comment with a star rating. We’d greatly appreciate it. It helps everyone who reads them, and it helps us too!
Best Pork Ragu Recipe
Best Pork Ragu Recipe is a family's recipe for a rich, thick meat sauce made with imported peeled tomatoes, onions, garlic along with Italian sausage links, and pork tenderloin. Ragu sauce is perfect for a Sunday family meal.
Ingredients
- 2/3 cup (86.67 grams) of extra virgin olive oil
- 3 large yellow onions - minced
- 2 large cloves of garlic - minced
- 5 large fresh basil leaves
- 4 cans (28-ounces each) of San Marzano peeled tomatoes
- 1 Tbsp. (17.07 grams) salt
- 8 links of Italian sweet sausages
- 1.5 pounds of pork tenderloin
- olive oil cooking spray
Instructions
Directions To Make Pork Ragu:
- In a large saucepot, or Dutch oven, heat olive oil over low heat. Toss in onions, garlic, and fresh basil leaves. Simmer on low heat for 5 to 8 minutes, until the onions turn a golden color.
- Next, open each can of tomatoes, and in 4 different batches, add one entire can of peeled tomatoes into a blender. Puree the tomatoes for about 1 minute.
- Transfer to the pot with the onions simmering. Repeat until all 4 cans have been pureed and transferred to the pot.
- Stir in 1 tablespoon of salt.
- Cover with a lid and simmer the sauce on the lowest heat, for least 30 minutes up to one hour, stirring occasionally. Then uncover.
Now it's Time to Sear the Sausage Links:
- In a large non-stick skillet, spray lightly with cooking spray.
- Next, on medium heat, place all 8 sausage links and sear them for about 3 minutes per side. While they are cooking in the skillet, take a fork and poke each one to release excess grease from each link.
- When sausage links are brown on all sides. Then transfer each one into the Ragu sauce that has been simmering beside it.
- Allow the sausage links to simmer in the sauce for 30 minutes (uncovered) before searing the pork tenderloin. Simmer the tomato sauce with sausage links for up to one hour.
- NOW is the time to Sear the Pork Tenderloin:
- Sear the pieces of pork tenderloin in the same skillet, searing each one for one minute on each side. (NOTE: Do not fry the pieces of pork tenderloin) And transfer each piece to the Ragu sauce simmering. Continue until all the pieces have been seared.
- Continue to simmer the Ragu with all the pork, (uncovered ) for an additional 30 minutes.
- Turn off heat, and allow the tomato sauce to rest ( for at least 30 minutes or more) before serving.
- The total cooking time for the pork Ragu is about two hours.
How to Serve Pork Ragu:
- When ready to serve. You can either transfer all the meats into a large serving platter and serve them at the table as a side with a salad. And the sauce is served over your favorite pasta. Or you can serve them both in a large pasta bowl.
- Yields: 4 quarts
Notes
Tips and Tricks
Nutrition Information:
Yield: 12 servings Serving Size: 1 cupAmount Per Serving: Calories: 247Protein: 17g
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Stay Healthy … and Happy Cooking! 🙂
Thanks for stopping by!
xo Anna and Liz
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I prepared this last evening and it was a big hit. All of the sausages and pork tenderloin were tender. The sauce was loaded with flavor.
I am looking forward to the leftovers
Thank you.
Thanks so much, Ettore! So glad you enjoyed our mom’s recipe and hope you’ll try a few more.
Oh, my! The depth of flavor must be amazing!! This is going on our weekend menu!
So glad to hear Liz, we made our pork ragu once every month for our Sunday dinner. Enjoy and thanks for stopping by! 🙂
This is fabulous! I love the onions, having both the sausages and tenderloin in the sauce. It’s all wonderful.
Thank you so much Mimi! You have to try our recipe – it’s truly the best! ENJOY!! 🙂
I see pork ragu in my family’s future. I just picked up some sweet sausage links from Trader Joe’s.
Hi Stuart! We know you are going to love this recipe! Enjoy and thanks so much for taking the time to leave a comment. Please come back and let us know how our mom’s recipe turns out for! Have a great Sunday! 🙂