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 . . .
EmilyNunn
May 11, 2011
Congratulations! I cannot wait to try this. Might make it for a SATURDAY dinner party. Crazy!
cookinginvictoria
May 16, 2011
Thanks, ENunn! I am so glad that you would like to make this recipe for a dinner party. If you try it, please let me know what you think.
Panfusine
May 11, 2011
Congratulations, well deserved! The dish looks so beautiful & tempting even for a vegetarian!!
cookinginvictoria
May 16, 2011
Thank you so much, Panfusine! Yes, the pork is pretty integral to this dish. I have a Jewish friend who has asked me to develop a kosher version of this recipe. I'll have to put my thinking cap on and see what I can come up with!
lorigoldsby
May 11, 2011
congrats on your win! a treasured recipe made just a little more special? Now when your daughter makes it for her children, she can add "it was mama's prize winning recipe!"
cookinginvictoria
May 11, 2011
Thank you, lorigoldsby! I am so excited that this recipe will be published in the second food52 cookbook and that it will live on for others to discover. I only wish that I could share the news with my great-grandmother and grandmothers. But I just told my mother, and she is over the moon! :).
wssmom
May 11, 2011
Congratulations!! :)
cookinginvictoria
May 11, 2011
Thank you, wssmom! I now have all of the ingredients to make your chili, and it is on the menu for this weekend. Can't wait!
midnitechef
May 10, 2011
Congrats on being a finalist!
This is the first time I am torn between two absolutely fabulous recipes. I've learned that a slow dish is a good dish, no fears for the many hours this sauce will take to cook. I will be trying this as soon as I find the bones!
P.S. I love British Columbia, hope we will retire there in our golden years :)
This is the first time I am torn between two absolutely fabulous recipes. I've learned that a slow dish is a good dish, no fears for the many hours this sauce will take to cook. I will be trying this as soon as I find the bones!
P.S. I love British Columbia, hope we will retire there in our golden years :)
cookinginvictoria
May 11, 2011
Thanks so much, midnitechef! Yes, I agree -- slow food is often the best-tasting food. I hope that you will try the recipe. Really any pork bone will make delicious-tasting sauce, even spareribs. If you end up making this, please let me know what you think. So glad to hear from another B.C. fan -- we are really loving it here!
Under5Ingredients
May 10, 2011
Loved your family story (fighting over the bones!), and the recipe sounds absolutely delicious. I will break my rule of "only 5 ingredients" to try out this Sunday pork ragu. You got my vote for the contest!
cookinginvictoria
May 11, 2011
Thank you for your vote, Under5Ingredients! So glad that you like the sound of this recipe. I hope that you will give it a try. While there are more than five ingredients here, the recipe is pretty easy to make. Much of the cooking time, the sauce can be simmering away on the stove unattended. If you make this recipe, do let me know if your dinner guests end up fighting over the bones. (Or you could leave them in the pan as a cook's treat!)
Bevi
May 9, 2011
This brings back memories of eating this dish in St. Louis when I was in college. Nonna Maniaci, the matriarch of family friends, made this ragu with neck bones and little pork chops. It was so good.
cookinginvictoria
May 11, 2011
What a wonderful memory, bevi. Mmmm -- love the idea of adding pork chops to ragu. I will have to try that.
gingerroot
May 9, 2011
I made this yesterday for Mother's Day dinner and what a lovely way to spend the day! The aroma as the ragu bubbles away is amazing and definitely had everyone eager for dinner.
Everyone was rewarded for their patience - it was so good!! I was able to source neck bones and you are right, enjoying them is a wonderful part of this recipe. Thank you again for sharing this, my family will enjoy this for years to come.
Everyone was rewarded for their patience - it was so good!! I was able to source neck bones and you are right, enjoying them is a wonderful part of this recipe. Thank you again for sharing this, my family will enjoy this for years to come.
cookinginvictoria
May 11, 2011
Wow, gingerroot, I am so touched that you made Sunday Ragu for your Mother's Day dinner! And getting your feedback is wonderful. I love hearing how much your family enjoyed this. How great that you were able to make the sauce with neck bones. That is what my mother always uses, and I always think that her sauce is pretty much perfect. Sounds like you had a fabulous Mother's Day!
gingerroot
May 11, 2011
I will confess that last night's dinner consisted of a little leftover pasta, a heap of kale sauteed with garlic, and some of the leftover bones (they were actually kind of big, I was not able to cut them, and they were pretty meaty). It was amazing!
edamame2003
May 7, 2011
oh wow--this looks delicious. and the story behind it great as well--congrats to you!
aargersi
May 6, 2011
Love this - I am a sucker for sauce and pasta ... I will try this one for sure as I have never done it this way.
cookinginvictoria
May 6, 2011
Thank you aargersi! Let me know if you try the ragu. Would love to hear your comments. Your duck gumbo looks fabulous, btw. I have saved the recipe, and look forward to making it. I adore duck . . . and gumbo!
SEASPRAY
May 6, 2011
Looks like the whole basketball team could eat this ! Thanks, looks great
cookinginvictoria
May 6, 2011
Thanks, SEASPRAY! Yes, the recipe does make a lot of sauce, but somehow it never lasts very long at our house. :)
fiveandspice
May 5, 2011
Congratulations! This sounds simply divine. And ideal Sunday supper, for sure!
cookinginvictoria
May 5, 2011
Thanks, fiveandspice! Yes, it is a great Sunday supper. The recipe also freezes well, so I often will make a double batch, stick leftover sauce in the freezer, then pull it out on weekdays nights when I need to get dinner on the table in a hurry.
cookinginvictoria
May 5, 2011
I just logged on to Food52 a few minutes ago, and I was so surprised and elated to see that I made the finals! Wow, wow and wow -- thank you so much A&M for this incredible honor. And thank you all for all of your incredible support and kind words.
hardlikearmour
May 5, 2011
Congrats! I am also intrigued by the all-pork ragu, and keeping the bones in is a genius move!
cookinginvictoria
May 5, 2011
Thank you, hla! My favorite part of this sauce is definitely the pork bones. After they have a long, slow simmer in the sauce, they emerge tender and succulent. They are truly yummy. I could make a meal out of them.
mrslarkin
May 5, 2011
oh, this sounds incredibly delicious!! Congrats to you!
cookinginvictoria
May 5, 2011
Thank you for the kudos, Mrs. Larkin. I am a big fan of your scone recipes. And I used to be one of your neighbors when I worked at Reader's Digest in Chappaqua.
drbabs
May 5, 2011
Congratulations on being a finalist!!
cookinginvictoria
May 5, 2011
Thank you so much, drbabs. Your Ginger Apple Torte is one of my all-time favorite food52 recipes!
Kitchen B.
May 5, 2011
Congratulations - it looks great!
cookinginvictoria
May 5, 2011
Thank you, kichenbutterfly. I can attest that it tastes as good as it looks!
cookinginvictoria
May 5, 2011
Sorry for the typo -- meant to say Kitchen Butterfly. Clearly, I was typing too fast. :)
Midge
May 5, 2011
What a treasured recipe. Thanks for sharing it and big congrats!
cookinginvictoria
May 5, 2011
Thank you so much, Midge. I just realized that you are the author of the Grown Up Birthday Cake recipe. I am making that next month for my own birthday. Can't wait!
Midge
May 5, 2011
I hope you like it! My mom adds a rack of pork ribs to her ragu and it truly makes it, so I bet your version is killer.
cookinginvictoria
May 5, 2011
The ribs really make all of the difference. I have tried this recipe with just sausage, but it's really much better with the addition of ribs. They add an incredible depth of flavor.
lorigoldsby
May 5, 2011
Beautiful story as memorable as your sauce! I'm sure this will be as popular with your great-grandchildren's family as it was with your great-grandmother's. Congrats!
cookinginvictoria
May 5, 2011
Thank you, Lori! My six year old daughter really loves eating this sauce, so here's hoping that years from now she will enjoy cooking it too! Speaking of fabulous-sounding recipes, I am hoping to try soon your tangerine and almond shortbread tart.
Cupcake921
May 5, 2011
My mouth is watering! Thank you for sharing this lovely recipe and good luck!
cookinginvictoria
May 5, 2011
Thanks so much, LoveJuliette! Love the adorable picture of your daughter on your profile page. She is adorable.
gingerroot
May 4, 2011
Thank you for sharing such a lovely piece of your family's history! This looks and sounds amazing. I am saving your recipe and look forward to making it.
cookinginvictoria
May 5, 2011
Thanks gingerroot! Let me know if you try it. And speaking of spending time in the kitchen, I am really looking forward to make your winning coffee-brined chicken recipe! It sounds so delicious.
lapadia
May 3, 2011
This is a great recipe,cookininvictoria and I love the history carried down from your great-grandmother all the way to you! My grandmother traveled to America with my mother (who was 11 yrs old - now 89), after my grandfather saved enough money to get them here...so I can relate to your Italian history! And, what is something, is that my dad is of mexican decent, so you and I are the same in that respect, too!
cookinginvictoria
May 5, 2011
Thanks lapadia! So glad that you like the sound of this recipe. Wow -- and what a small world that we both have Mexican and Italian ancestors. And we have something else in common. I just noticed that you also live in the Pacific NW. We are practically neighbors!
cookinginvictoria
April 30, 2011
Thanks so much, monkeymom! I am a big fan of your wishbone chicken recipe. It is now my go-to roast chicken recipe.
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