This is my perfect ragu! Pork shoulder is braised in white wine and milk with fennel seeds, load of herbs and pancetta. It creates the most luscious and savoury sauce that I know you will love. Perfect with any pasta shape, fresh or dried.
What is a white pork ragu?
A white ragu is made with white wine and milk rather than the more common tomatoes and red wine. You all know I am a buttery sauce kind of girl and I tend to favour a creamier sauce than a tomato one. Cooking meat in milk makes it so so tender and this sauce really is just all kinds of delicious, I just can't recommend trying it enough! If a tomato ragu is more your style then check out this slow cooked beef cheek ragu I wrote for QB Cucina.
Tips for making this ragu
- Make it the day before. This is a tip for any slow cooked pasta sauce. It will only improve with time so even two days before is great. It will solidify in the fridge but will loosen once heated and that is why I like to add some cream at the end. A slosh of pasta water is also your best friend here.
- I like to brown the pork and start the sofrito (the onions, carrot and celery) at the same time so that I can just get it in the oven quicker. Do them at separate times if it seems too hectic! I have two pans at the back browning pork and the sofrito going at the front.
- Don't tip out any fat that has rendered from browning the pork, I like to tip it into the onions. We aren't making a salad here so just embrace that fatty flavour!
- Undercook your pasta just ever so slightly so that it can hang out in the sauce for a minute or two.
- Pasta gets cold quick, one of my biggest tips when cooking for friends or family is heating your plates or bowls. I throw them in a warm oven for 10mins or you can put a few tablespoons of water in each one, stack them up and microwave for a minute.
Ingredients
Pork shoulder - I use boned pork shoulder and cut it into 4 -5cm chunks. Leave the fat on as you can always discard some of it later.
White wine - I used a sauvignon blanc, anything dry will work.
Pancetta - I buy it from Farro in a big piece then dice. You should be able to find it in any specialty food store but feel free to substitute with chopped bacon.
Herbs - thyme, rosemary and sage are my favourite trio here and please try not to substitute for dried, it's never the same.
Chicken stock - I prefer the taste of chicken stock but feel free to use whatever stock you like.
Lemon zest - finishing a rich meat sauce with lemon zest is perfection! It creates a little burst of freshness and cuts through the richness so well.
What pasta will work the best?
I have made a pappardelle and I have a helpful reel on instagram showing you how to do it! Honestly, any shape will work you could make a hand rolled shape like my hand rolled gnocchi sardi or homemade orecchiette. Alternatively any dried pasta will work perfectly.
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White Pork Ragu
- Total Time: 3 hours 20 minutes
- Yield: 6 people
Description
This is my absolute favourite kind of ragu. Pork shoulder is braised in white wine and milk rather than the usual red wine and tomatoes. It creates the most tender, flavoursome and just outrageously delicious ragu ever!
Ingredients
- 3 tbsp olive oil
- 1 kg boned pork shoulder, cut into chunks
- 250g pancetta, chopped
- 1 onion, finely chopped
- 2 stalks celery, finely chopped
- 2 small carrots, finely chopped
- 2 tsp fennel seeds
- 6 cloves garlic, minced
- 2 tbsp fresh thyme leaves, roughly chopped
- 1 tbsp fresh rosemary leaves, roughly chopped
- 2 tbsp fresh sage leaves, roughly chopped
- 1 ½ cups dry white wine
- 1 ½ cups chicken stock
- 1 ½ cups milk
- 3 bay leaves
- Salt and pepper
- Squeeze of lemon juice
- Pasta of your choice
- ¼ cup cream (optional)
- Lemon zest and parmesan to serve
Instructions
- Preheat your oven to 160 fan (320 fahrenheit)
- Season the pork with salt and pepper and heat 1 tbsp olive oil in a pan over medium - high heat (or I do it in two pans at once to save time). Brown the chunks on all sides and set aside. Keep any fat that has rendered to pour into the onion mixture.
- Heat 1 tbsp oil in a heavy bottomed oven proof saucepan and fry the pancetta for 10 mins until browned, lift out onto a plate with a slotted spoon, leaving the fat behind.
- Add the onion, carrot, celery, fennel seeds and a good pinch of salt and pepper and cook over medium heat until soft, around 10 minutes. Lower heat if it starts to brown and add more oil if it dries out. After 5 minutes add the garlic and herbs and continue cooking.
- Add the pork and pancetta to the pan and mix.
- Add the wine and simmer to reduce the wine by at least half - 5 - 7 mins.
- Add the stock, milk, bay leaves, another good pinch of salt and pepper and bring to a simmer. (I think this ragu suits being on the salty side but do whatever feels right to you!)
- Cover and cook in the oven for two hours. The pork should fall apart, if not then cook for another 30 mins and check again.
- A big note here is that the sauce may look broken and split, this is just the nature of this kind of ragu! I promise once you pull the meat apart and mix it all together it will be fine.
- Remove the pork and shred pieces with two forks and then return to pan and give it a good mix. If there are some large pieces of fat that haven't rendered feel free to discard some of them.
- Season with salt and pepper to taste and add a big squeeze of lemon juice.
- I like to let it cool down then place in the fridge as I prefer to make it a day or two before eating.
- If eating straight away, cook your pasta in a pot of boiling salted water then mix with the ragu.
- Add ¼ cup of cream as an option as a finishing touch, this is particularly helpful if you are reheating from the fridge as it helps bring it all together.
- Serve between heated plates or bowls and top with lemon zest and parmesan. ENJOY!
Notes
- As I state in the recipe, I always like to make a ragu the day before. The flavour improves over time so even two days before is great! Any left over ragu can be portioned and frozen.
- I like to season along the way rather than just once at the end so taste as you go!
- Serving lemon zest on any ragu adds a much needed burst of freshness, don't skip!
- Prep Time: 20 mins
- Cook Time: 3 hours
Simon says
This is death row meal stuff! Absolutely delicious and one that I'm going to be making on REPEAT!
★★★★★
Emilie Pullar says
Yay!! I never get sick of this sauce! 🙂
Jasmine says
I make this 2-3 times a month. Couldn’t recommend more! I’m about to make it in a lasagne with caramelized onion in the ricotta mixture! Can’t wait ?? thanks for this recipe!
★★★★★
Emilie Pullar says
That lasagne idea sounds AMAZING! So glad you love the recipe so much 🙂
Katherine says
Delicious! Very easy to make and everyone loves it!
★★★★★
Emilie Pullar says
So glad you enjoyed, thank you so much for making it! 🙂
Jess says
Seriously delicious! Even better the next day and the splash of cream makes it even more decadent.
Such a great one to make ahead for a dinner party.
★★★★★
Emilie Pullar says
A splash of cream is always a welcome addition to any sauce haha. So glad you enjoyed 🙂
Sarah says
My friends and family think this is the best thing I’ve ever made!! It’s such a crowd pleaser.
Overall it’s an easy recipe to make but looks super impressive. I can’t get over how delicious it is, it’s incredible
★★★★★
Emilie Pullar says
Hi Sarah! Yay this makes me so happy! It's my fave!
Emma says
Oh my goodness- this is THE recipe. It’s so so good. The recipe makes a fair amount, so I froze some and used it later as lasagne filling. It was great both ways! Will be making this again as my partner can’t stop talking about it.
★★★★★
Emilie Pullar says
I can't believe I haven't used it in a lasagne! It really is my fave recipe of all time I'm so glad you loved it 🙂
Molly says
In one word: divine
This sauce is to die for!!!
★★★★★
Emilie Pullar says
It really is my fave recipe ever! 🙂
Katie says
This sauce is amazing. I could only find a boneless pork loin at my local market and was worried it wouldn’t have enough fat for the recipe. The recipe is so forgiving even with the wrong cut of pork it came out so tender and delicious. I will defiantly be on the look out for a pork shoulder for next time, but the loin also worked. The lemon at the end really made it pop. I can’t wait to try it as a ravioli filling.
★★★★★
Emilie Pullar says
That is so great to know it worked with the other cut! It makes the BEST filling! 🙂
Alli says
Made this dish once and holy hecking wow, I made it again and again! Such a delicious blend of flavors, pork always comes out tender and juicy, and it's super versatile. Deliziosa! ?
★★★★★
Emilie Pullar says
Yayyyy! My fave ever!! I panic if I don't have some portions of it in the freezer
Amelia says
I am planning to double this.. do you suggest more cooking time? Or the same? Thanks! x
Emilie Pullar says
Hi Amelia, so sorry for the late reply. I don't think you would need to cook it longer just make sure the pork is pulling apart. It does make a pretty huge batch as is 🙂
MrsGordon says
I made this last night for my husband’s family. The family is full of people who are either notoriously picky, or snobby about food. I’m a fairly good cook/baker myself but feeding/hosting them gives me intense doubt.
I have to say this recipe absolutely blew everyone’s minds. Picky people wolfed it down, snobby people raved, little kids asked for seconds. I can’t stop thinking about it this morning and can’t wait to make it again! This was my first try from your blog and I’ve already sent the link to everyone I know who loves to cook!!!!
★★★★★
Emilie Pullar says
Hello! I am so sorry for my slow reply! Thank you for such a lovely comment it made me so happy!! I am so glad you loved it so much and hopefully will become a family staple! 🙂
Dora says
Hi! Looking forward to making it! Just a quick question. The pancetta. Is it smoked?
Emilie Pullar says
I'm so sorry for the late reply!! Yes smoked. Really thick cut that you cut into small pieces 🙂
Liz says
This recipe is EPIC. I couldn't find pork shoulder so I got pork butt (not sure if it's just a different name here in the U.S. but when I asked the butcher for pork shoulder, they gave me pork butt and said that it comes from the shoulder and that it's what to use for pulled pork), and it was absolutely incredible! I am not a good cook, so I was intimidated the first time I tried to make it and ended up just talking my husband through the recipe while he did the work, but we had enough pork to make it a second time so I did it myself and was so surprised how simple it ended up being. We made it in advance both times and it reheated so deliciously. This is my new ultimate comfort food and I can't wait to make it again and again!
★★★★★
Karen Mayo says
Just wondering why fennel seeds rather than fresh fennel bulb? Any particular reason?
Emilie Pullar says
Hi Karen, I think the seeds give much more flavour in a slow cooked sauce. I love fennel seeds a lot 🙂
Kathy Marvin says
Obsessed with this recipe!! I’ve made it 3-4 times and now I double the recipe and freeze what we don’t use. Great over pappardelle or tagliatelle or as a filling in pasta. My fave with this is agnolotti. Perfect!! Huge thanks!! I love your recipes so much.
Emilie Pullar says
My absolute fave recipe!! 🙂
Lucy says
Made this yesterday and it was out the gate, so good. Every recipe I have cooked from you is amazing but this one had us all in raptures.
★★★★★