Serves a Crowd
Sunday Pork Ragu
Popular on Food52
100 Reviews
Patricia B.
September 24, 2015
OMG! It was so delicious and tasteful. I followed your suggestion and seasoned the pork with ground fennel, crushed red pepper flakes and dried oregano, and made them into meatballs. I have never tasted that kind of flavor in meatballs, but it was REALLY GOOD! The tomato sauce was also good, but for some reason the canned tomatoes in Denmark is a little tart, so next time I'll probably make my own. Also, I did find some bones with meat on, which I am glad I did, cause the kitchen smelled so good.
THANK YOU SO MUCH FOR YOUR RECIPE!
Ps. if you want to see the result, I did tag you on Instagram
THANK YOU SO MUCH FOR YOUR RECIPE!
Ps. if you want to see the result, I did tag you on Instagram
Patricia B.
September 15, 2015
Can I use ground pork instead of Italian sausage? The reason why I'm asking is that I live i Denmark and we don't have italian sasauge here.
cookinginvictoria
September 15, 2015
Hi Patricia, Yes, you can totally use ground pork. I would either crumble it or form it into little meatballs (with the addition of some breadcrumbs and egg as a little binder) before adding it to the ragu. I would also add some seasoning to the pork (fennel seed, crushed red pepper, and perhaps some dried oregano). Hope you enjoy, :)
Patricia B.
September 15, 2015
Thank you so much for your quick answer. another question, is it bones with meat on or just clean bones?
cookinginvictoria
September 15, 2015
If you can source them, bones with at least a little meat on them are the best! I promise that your diners will pluck them out of the sauce and enjoy gnawing on them. Or after the sauce cooks, you can remove the meat from the bones and just add it back into the ragu before plating it. Let me know how it turns out for you!
Patricia B.
September 16, 2015
Thank you so much for your answers! I'll let you know how it went, but you probably have to wait until next week :-)
drh
February 8, 2015
Help! I was so excited to see country style pork ribs, that I mistakenly bought ...BONELESS ribs. Can these be used, or should I just freeze and save them for when I make a regular pasta sauce with meatballs? Also, is there just a pasta recipe that uses only boneless pork ribs without the sausage? As you can see i'm desperately trying to save the day by using these boneless ribs in something else, while being cognizant to pick up boned ribs next time!
I'm really new here and have already tried recipes found...most to my very proud delight. I do know how to cook, and quite well...however...always the same things, so maybe it's just been a case of 'practice makes perfect' which is why I am so thrilled to be here reading these scrumptious recipes and all of your very helpful comments. I certainly do need to 'branch out' so any suggestions will certainly be so welcome :)
I'm really new here and have already tried recipes found...most to my very proud delight. I do know how to cook, and quite well...however...always the same things, so maybe it's just been a case of 'practice makes perfect' which is why I am so thrilled to be here reading these scrumptious recipes and all of your very helpful comments. I certainly do need to 'branch out' so any suggestions will certainly be so welcome :)
cookinginvictoria
February 8, 2015
Hi drh, So glad that you want to make my recipe! Yes, go ahead and use the boneless ribs. I would cut them in smaller pieces if they are big and brown them on the stovetop (with a little olive oil) before adding them to the ragu. The bones do give a unique flavor to the sauce (so I encourage you to try the bones next time), but using boneless ribs will still make a delicious ragu. Let me know how it turns out. :)
drh
February 8, 2015
Thank you so much for your help. I too love the richness bones impart in a dish, but will try this with the boneless ribs I have, and will make sure to tamp my enthusiasm next time at the market by paying attention to what i'm purchasing! I was so overwhelmed at how gorgeous these looked and with the thoughts of finally making this dish, that I neglected to pay attention to the absence of the bones!! Plus the fact that i'm really not a meat eater...felt kind of silly when I realized what I had done.
Also though unrelated...can I post a recipe of my own without needing to enter a contest? I haven't found a way to do it yet.
Thanks again, and will let you know how my boneless ribs turned out :)
Also though unrelated...can I post a recipe of my own without needing to enter a contest? I haven't found a way to do it yet.
Thanks again, and will let you know how my boneless ribs turned out :)
cookinginvictoria
February 8, 2015
I too have gotten carried away with buying beautiful ingredients and then realized when I got home, that they may not have been exactly what I meant to purchase. But no matter . . . that's part of the challenge and the fun of home cooking. :)
Yes, you can definitely post a recipe without entering a contest. Click on this link: https://food52.com/contests/383-your-best-recipe-with-beans. Under the photo, click add a new recipe to access the new recipe template. Enter your recipe. At the bottom where it says "Submit My Recipe to a Contest," keep it as set to "Active Contests," then hit save. Your recipe will be saved as a new recipe but will not be entered into the Bean Contest.
Yes, you can definitely post a recipe without entering a contest. Click on this link: https://food52.com/contests/383-your-best-recipe-with-beans. Under the photo, click add a new recipe to access the new recipe template. Enter your recipe. At the bottom where it says "Submit My Recipe to a Contest," keep it as set to "Active Contests," then hit save. Your recipe will be saved as a new recipe but will not be entered into the Bean Contest.
cookinginvictoria
February 8, 2015
The other way to get to the new recipe template is let your cursor hover over the Recipes tab on the toolbar at the top of every page. The first option is "Add a Recipe." Just click on that and you will be able to enter and post your recipe.
drh
February 8, 2015
Yes...I seem to be doing exactly that! I do love to cook and this site has breathed a fresh enthusiasm for it...although with a bit of intimidation in unfamiliar areas. I just love hearing what others have to say, and have become more adventurous since here.
Thanks so much again, and I now see where to post. Who knows...maybe one day I'll enter a contest??
Thanks so much again, and I now see where to post. Who knows...maybe one day I'll enter a contest??
GardenStater
February 18, 2014
Only one can of tomatoes? That seems like not enough. And in the photo you show two cans. That would be my preference. Any thoughts?
cookinginvictoria
February 8, 2015
Apologize for the late answer to your comment -- just seeing this now. Yes, you would want to use 2 large cans (28 ounces each) of tomatoes and 1 small can (5.5 ounces) of tomato paste. I find those proportions to be perfect; however, when my mother makes this sauce, she prefers to use two small cans of tomato paste. This recipe is very adaptable. :)
mrstkach
July 7, 2013
Obviously "Woody" didn't use the best ingredients. This is my second time making this and unfortunately I only have cooked it for 2 hours and am going to serve it soon (hubby is starving) but it is already amazing anyways! Pork bones could use more time, but that's my fault for not giving myself enough time to cook. Later this week it will be even better! Thanks!
cookinginvictoria
July 8, 2013
So happy to hear that you are a fan of this recipe, mrstkach! This sauce does get more flavorful the longer it simmers, but I have also cooked it for just a few hours and it's been delicious. So long as you have pork bones in the sauce, it should be very tasty indeed!
loubaby
May 29, 2012
I made this yesterday; ;cooked for about 4 hours and was delicious...very rich, hearty and thick. Thanks so much for sharing it....I love these old family recipes.
Shalini
March 27, 2012
I had totally forgotten about this recipe and came across it again today. We made it sometime last year and it was really, really good. Can't wait to try it again, I remember the smell from the roasting bones was incredible!
Shalini
March 27, 2012
I had totally forgotten about this recipe and came across it again today. We made it sometime last year and it was really, really good. Can't wait to try it again, I remember the smell from the roasting bones was incredible!
Shalini
March 27, 2012
I had totally forgotten about this recipe and came across it again today. We made it sometime last year and it was really, really good. Can't wait to try it again, I remember the smell from the roasting bones was incredible!
sdunleavy
January 22, 2012
Made this yesterday with fresh pork neck bones. What a difference. The best part was tasting this sauce after the first hour (could taste the tomato paste) then after the 8th hour... Yes I let it go for 8. It was perfect. The onion was just melting in your mouth. I didn't break down the tomatoes and left them whole and they just blended and mashed themselves. The bite of pork ran through the entire sauce and you didn't even need to have pork in your spoon! My family was fighting over the bones. This was so balanced and will be on my weekend dinner rotation.
Pat E.
November 13, 2011
Yum! Very nice recipe. Followed it almost exactly... Beef broth instead of water...a dash of chili flakes....
Some cubes of fresh mozzarella buried in the finished product. Really wonderful. Thanks so much! It's a keeper
Some cubes of fresh mozzarella buried in the finished product. Really wonderful. Thanks so much! It's a keeper
Pat E.
November 13, 2011
Yum! Very nice recipe. Followed it almost exactly... Beef broth instead of water...a dash of chili flakes....
Some cubes of fresh mozzarella buried in the finished product. Really wonderful. Thanks so much! It's a keeper
Some cubes of fresh mozzarella buried in the finished product. Really wonderful. Thanks so much! It's a keeper
bella S.
November 7, 2011
Whenever I would make a pot of "old fashioned" pasta sauce with meatballs and sausage, I always added some bone-in country style pork ribs. They gave the sauce a great flavor. The meat from the ribs was also quite yummy to eat. It may be time to do that again. By the way, we live that wonderful life where winter Sundays mean turning on football and making something that cooks most of the day. You tend to it now and then, the house smells great, and there is a great meal ahead. Since we tend to cook for the fleet, there are always wonderful leftovers to look forward to. Comfort that keeps om giving.
orman
September 12, 2011
I made this yesterday with some friends. This was unbelievably good. I had wanted to make a Sunday pork ragu after watching Anthony Bourdain: Naples a few weeks ago. I tweaked it a little bit: I used 6 sausage links in total and I put whole ribs in the sauce because we couldn't cut the bones in half. Not sure if the bone marrow got into the sauce though. I grilled the ribs on some foil and did the same for the sausage. Total cooking time of 4 hours. The meet fell off of the rib bones at about 2 hours into cooking. We were all super, super impressed with this sauce. I work at an upscale italian restaurant in virginia, and this is comparable to the old Roman family recipes we use in the restaurant. Best sauce I have ever made! It is a must try for anyone interested. Thank you for posting this!
stashe
May 15, 2011
sunday pork ragu was a big hit and my dinner table this evening. perfect dish, put all my other pasta dishes to shame. Bravo!
cookinginvictoria
May 16, 2011
Oh wow, stashe! I am so happy that you tried the ragu and liked it. Thanks so much for the kudos.
ellenl
May 13, 2011
Congratulations! I printed out your recipe (I don't know how to save) the moment I saw it posted. I was also sure then that it was a real winner!!!
cookinginvictoria
May 16, 2011
Thank you, ellenl! Next time you want to save a recipe, just look at the toolbar right underneath the recipe's photo. First icon is Share; the Save icon is the fifth one in. You can access the recipes you save on your profile page. I find this feature to be pretty handy. I save a ton of recipes on this site -- it makes it easer to find them, especially I can't recall the name of a certain recipe or the cook who posted it.
Under5Ingredients
May 11, 2011
Wow! I wish you lived closer, Paula, so you could try out all your new cookware on Warren and me. Congrats! Now I want to buy the cookbook....
cookinginvictoria
May 16, 2011
Thank you, Laura! Maybe you and Warren will come visit us next time you are in the Pacific Northwest? Would so love to see you (and cook for you)!
lapadia
May 11, 2011
Congratulations, cookinginvictoria!!! I look forward to seeing and using your recipe from Food52's Book2...
cookinginvictoria
May 16, 2011
Thank you, lapadia. Looking forward to trying your roasted rhubarb and baby spring greens recipe. Love rhubarb in any way, shape or form!
cookinginvictoria
May 11, 2011
What a fabulous morning this has been! Wow, I have to keep pinching myself. Thank you everyone so much for the wonderful words and support! I am so honored by this. I love, love food52. This is such an amazing and generous online community. I am constantly inspired by all of the creativity and talent on display here, and I have learned so much from all of you!
Lillasyster
May 11, 2011
Well done! Now I really must scout out a London source for real Italian sausage . . .
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