“The Best” Meat Sauce! Saucy, Rustic, Herby, Shreddy Pork Ragu For Better Dinners at Home.

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: ground pork

Ground pork is more affordable and still flavorful.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice offers a non-alcoholic option while white wine can be less expensive.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: tomato paste

Tomato paste is often less expensive and can be used in smaller amounts.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is dairy-free and pecorino is often cheaper.

Heat a little canola oil in a pan to medium heat.

Cut pork collar into quarters, ensuring it's dried off to achieve a good sear.

Trim excess fat from the pork butt, keeping the bone in for flavor.

Sear the pork in batches until golden brown, aiming for a deeper mahogany color.

Chop 5 garlic cloves and 5 small shallots while the pork is searing.

Reduce heat to medium-low and add chopped garlic and shallots to the pan with the rendered pork fat.

Add 2 sprigs of rosemary and 2 sprigs of thyme, tying them together with kitchen twine for easier removal later.

Deglaze the pan with about 3/4 cup of white wine, scraping up the brown bits.

Add about 1/4 cup of milk to the pan, then add the tomatoes.

Bring the mixture to a simmer and cook for about 2 hours until the meat is tender and starts to fall apart.

Remove the meat from the sauce and let it cool slightly before shredding it with hands or forks.

Return the shredded meat to the sauce and let it cook for an additional 20-30 minutes to rehydrate and tenderize any tough pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens