Divine Pork Ragu with Spanish Chorizo

pork ragu tossed with homemade tagliatelle with fork and spoon

 

A Damn Tasty Pork Ragu

I created this recipe when mentioning to my husband that I would perhaps make a pork ragu for dinner but only on the condition that he run to the store and bring back what I needed.  What he came home with was a plethora of pork and pork products and a challenge to make a damn tasty ragu.  Needless to say, it’s been his favorite version ever since!

Although this pork ragu recipe is not traditional, the addition of chorizo gives the sauce a bit of a punch that compliments the tomato and pork in a way that can best be described as addictive.  Best served with fresh tagliatelle and/or crusty bread with freshly grated cheese on top.

 

 

Spanish chorizo frying in oil
Add chorizo to the remaining oil and cook until you see that the oil has picked up the color of the chorizo (it should have a reddish hue).
pork shoulder frying in oil
In a large cooking pot, heat 1-2 tbsp of oil on medium/high heat and add the diced pork shoulder. Season with salt and pepper and cook just until the meat has been seared and is brown. Remove pork with a slotted spoon and put in a dish, set aside.
diced vegetables cooking in pot
Add diced onions, garlic, diced carrot and diced celery then lower heat to medium and cook until vegetables are soft and beginning to brown. When the onion/carrot/celery mixture is soft and beginning to brown, add bay leaves, rosemary, oregano and smoked paprika. Stir and cook for 1 min. Add wine and broth to the mixture along with the pork bones, making sure they are fully submerged in the broth. Place a lid over the pot and cook at medium heat for about 5-10 minutes to allow all the flavors to marry together.
Pork ragu before reduction
Finally, add the browned pork shoulder, one bottle of Passata, Italian seasonings and stir. Add about a liter of water or however much water that you can fit into the pot.
finished pork ragu after 2-3 hours of slow cooking
Increase heat and bring to a boil then reduce heat and allow to simmer on low heat until much of the water has evaporated and the chunks of pork shoulder have disintegrated into the sauce. This should take anywhere from 2-3 hours. You can do this on the stove or transfer it to a slow cooker if you want. Add more water if needed, season with salt and pepper at the end. Best served with homemade tagliatelle or rigatoni and crusty bread.

 

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pork ragu tossed with homemade tagliatelle with fork and spoon

Divine Pork Ragu with Spanish Chorizo


  • Author: Spicepaw
  • Total Time: 2 hours 30 minutes
  • Yield: 4-6 servings 1x

Description

Pork shoulder and Spanish Chorizo slow cooked in wine and tomato sauce to make a pork ragu with a bit of a kick. Served over homemade tagliatelle for a divine pasta experience. #pasta #pork #familydinners #ragu #chorizo


Ingredients

Units Scale
  • 12 tbsp olive oil
  • 600 g (about 21 oz)-pork shoulder (cut into 2 cm cubes)
  • 100 g (3.5 oz) Spanish Chorizo (diced)
  • 300 g (10.5 oz)-pork marrow (bone should be cut open with marrow exposed)
  • 1 large onion (diced)
  • 1 carrot (diced)
  • 2 ribs of celery (diced)
  • 2 cloves garlic (minced)
  • 12 bay leaves
  • 1 tsp rosemary
  • 1 tsp oregano
  • 1/2 tsp smoked paprika
  • 1 tsp Italian seasoning
  • 240 ml (1 cup) white wine
  • 240 ml (1 cup) pork or chicken broth
  • 1 bottle of Passata (680 ml)(about 3 cups)
  • Water
  • Salt
  • Pepper

Instructions

  1. In a large cooking pot, heat 1-2 tbsp on oil on medium/high heat and add the diced pork shoulder.
  2. Season with salt and pepper and cook just until the meat has been seared and is brown.
  3. Remove pork with a slotted spoon and put in a dish, set aside.
  4. Add Chorizo to the remaining oil and cook until you see that the oil has picked up the color of the chorizo (it should have a reddish hue).
  5. Add diced onions, garlic, diced carrot and diced celery then lower heat to medium and cook until vegetables are soft and beginning to brown.
  6. When onion/carrot/celery mixture is soft and beginning to brown, add bay leaves, rosemary, oregano and smoked paprika.  Stir and cook for 1 min.
  7. Add wine and broth to the mixture along with the pork bones, making sure they are fully submerged in the broth.
  8. Place a lid over the pot and cook at medium heat for about 5-10 minutes to allow all the flavors to marry together.
  9. Finally, add the browned pork shoulder, one bottle of Passata, Italian seasonings and stir.
  10. Add about a liter of water or however much water that you can fit into the pot.
  11. Increase heat and bring to a boil then reduce heat and allow to simmer on low heat until much of the water has evaporated and the chunks pork shoulder have disintegrated into the sauce.  This should take anywhere from 2-3 hours. You can do this on the stove or transfer to a slow cooker if you want.  Add more water if needed, season with salt and pepper at the end.
  12. Best served with homemade tagliatelle or rigatoni and crusty bread.
  • Prep Time: 30
  • Cook Time: 2 hours
  • Category: Sauce, Pasta
  • Method: slow cooking
  • Cuisine: Italian/ Spanish

Keywords: pasta, pork, ragu, chorizo, pork shoulder, pasta sauce

pork ragu tossed with homemade tagliatelle

 

More recipes for the chorizo obsessed:

Spanish style Chorizo and Borlotti Bean Stew

Spicy Spanish Chorizo and Tomato Pasta Sauce

‘Kind of Cajun’ Chicken Thighs with Crispy Skin

 

Author: Natasha

I'm just a busy expat mom who has a psychological need to feed people. I enjoy learning about new cultures, (especially the food) and enjoy experimenting with new ingredients and spices

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