Rich and Creamy Red Wine Pork Ragu

This rich and creamy red wine pork ragu creamy takes a long process to make. The secret to getting it spot on is taking your time and giving it plenty of love and affection. This is perfect for that cold winter Sunday’s when there’s time to let a pot bubble away for a good couple of hours.

Rich and Creamy Red Wine Pork Ragu

Gretel Shaw

This rich and creamy red wine pork ragu is a perfect winter warmer to serve yourself. Check out the easy recipe here.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Italian

Servings 4 people

Calories 1215 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 medium red onion - thinly diced
• 4 cloves (affiliate link)garlic
• 1 teaspoon (affiliate link)paprika
• 1 pound ground pork (minced pork)
• 1 dollop passata or crushed tomatoes (tomato puree with seeds removed)
• 1 splash red wine - beefy
• 1 tin tomatoes - chopped
• 1 splash water
• 1 tablespoon (affiliate link)Worcestershire sauce
• 1 tablespoon (affiliate link)red wine vinegar
• 1 cube (affiliate link)beef stock (beef broth or beef bouillon)
• 2 teaspoons (affiliate link)dried basil
• 2 pounds (affiliate link)spaghetti
• 2 sprigs basil
• ½ handful cherry tomatoes
• ½ cup Parmesan cheese

Instructions

 

• Soften the onions in a large pan in a glug of oil.
• Add in the garlic and paprika and give it a good stir to coat the onions.
• Add in the sausage meat (after squeezing from their skin and making a big old mess along the way).
• Stir it all in on high heat until the meat has browned.
• Squeeze in a good dollop of tomato puree and give it all a good stir until evenly coated.
• Pour over a good glug of hearty red wine; I find it always best to pour some into a separate glass for drinking while you’re cooking.
• Add in the tomatoes, water, stock, Worcester sauce and vinegar and bring to a boil.
• Reduce heat to simmer and leave for as long as you can bear, adding a little extra water as it begins to reduce.
• After the sauce has reduced and begun to thicken, pop the pasta on to cook.
• Keep tasting the sauce regularly and add salt and pepper as desired.
• Once the pasta has cooked, reduce the sauce to the desired consistency and serve it with loads of grated cheese, fresh basil and cherry tomatoes.

Nutrition

Calories: 1215kcalCarbohydrates: 176gProtein: 53gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 93mgSodium: 355mgPotassium: 983mgFiber: 8gSugar: 8gVitamin A: 263IUVitamin C: 8mgCalcium: 205mgIron: 5mg

How did this recipe turn out for you?We’re eager to hear your thoughts!