Pork Ragout with Penne

Ragout is an Italian meat dish that is in the same family as the "Bolognese" sauce. It's a rich, meaty tomato sauce made with root vegetables, simmered in red wine and fresh herbs. Serve on a bed of fresh pasta noodles, and you've got yourself a beautiful Italian inspired dinner.

Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 6 people


  • 2 tbsp olive oil
  • 2 lbs pork shoulder cut into thick chunks
  • 1 can diced tomatoes
  • 3/4 cup red wine cabernet sauvignon (preferably)
  • 3 cups strained tomatoes
  • 1 medium onion diced
  • 1 small red bell pepper diced
  • 4 cloves garlic minced
  • 2 carrots diced
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 pinch red pepper flakes
  • 1/2 box penne noodles
  • 1 bunch fresh basil chopped for serving
  • 1/4 cup grated fresh Parmesan for serving


  1. In a large Dutch oven or pot, heat olive oil on medium-high heat. Once the oil is hot, add the chunks of pork shoulder, (in batches if necessary) and cook until all sides are golden brown. About 5-7 minutes. Once browned, remove the pork to a plate to rest.

  2. Reduce the heat to medium-low. Add the onion, carrots, red bell pepper and garlic. Stir and partially cover with a lid. Stirring frequently, cook the vegetables until they are soft, about 5 minutes. 

  3. Turn the heat up to medium, and add the wine, thyme, bay leaves, crushed red pepper and season with salt. Simmer until most of the wine has evaporated, about 3 minutes.

  4. Nestle the pork chunks in with the vegetables, add the strained tomatoes and the diced tomatoes.

  5. Bring to a simmer, then turn down the heat and partially cover the pot with a lid. Maintain a low-simmer until the sauce has reduced and the meat is falling apart.

  6. Once the meat is cooked and tender, shred with two forks.

  7. Bring a large pot of salted water to a boil. Cook pasta according to directions on the box.

  8. Divide the cooked pasta among bowls, and top with the pork and sauce. Garnish with fresh chopped basil and grated Parmesan cheese.