Winter warmer: Tasty pork ragu

Last updated 15:01 27/05/2014
William Meppem

MARINADE MAGIC: Pork and pea ragu.

Related Links

Recipe: Potato gnocchi with prawn ragu Ragu alla bolognese with peas and basil

Relevant offers


Taste the World: 'At every great party, all the fun happens in the kitchen' Recipes: Herb & parmesan crumbed chicken burgers, fennel slaw Recipe: Sticky beef wontons from King of Snake, Christchurch Recipes: Choc ice cream blocks, cinnamon & tangelo sorbet, and coconut-berry freeze Recipe: Chicken Breast with Spiced Bulgur Wheat and Beetroot Salad Recipe: Avocado & buttermilk dressing Recipe: Jordan Rondel's cherry and cardamom cake with honey cream cheese icing Recipe: Sam Mannering's Sichuan-style cucumber salad 15 things you should know how to cook by the time you're 30 Recipe: Almond Honey-Baked Salmon with Potato Cauliflower Mash

The ragù tastes great with most meats, such as lamb, beef or chicken. Just adjust the cooking times. Serve it with soft polenta, rice or steamed potatoes. It's such a versatile dish, you can even serve it on noodles or gnocchi.


1.5kg pork shoulder, cut into 3cm pieces
3 tbsp olive oil
1 brown onion, peeled, finely chopped
2 garlic cloves, finely chopped
2 tbsp tomato paste
1 tbsp plain flour
500ml chicken stock
200ml tomato passata
1 cup frozen peas
grated parmesan, to serve
2 fresh bay leaves
6 juniper berries
6 black peppercorns
2 sprigs fresh rosemary
500ml cabernet sauvignon
1 medium brown onion, peeled, chopped
1 celery stalk, chopped


Main ingredient Pork
Type of dish Casserole
Course Main course
Cooking time 30 min - 1 hour
Serves/makes 4
Special options Dairy-free

1. Mix all marinade ingredients together, add pork and refrigerate for eight hours.

2. Remove pork from marinade, drain and dry with a paper towel. Pass marinade through a fine sieve and reserve liquid.

3. Pour 2 tbsp of oil into a deep heavy-based saucepan and heat to high. Seal pork in batches and set aside.

4. Add remaining oil and reduce heat to low. Add onion, garlic and sea salt, and cook until softened (about 10 minutes).

5. Add tomato paste and cook for a few minutes. Add flour and stir for 3 minutes.

6. Slowly whisk in reserved marinade, making sure there are no lumps. Simmer for 5 minutes while stirring constantly.

7. Stir through stock and passata. Add pork and any juices. Bring to a simmer, cover with a lid and cook for about 1 hour or until tender. Remove pork with a slotted spoon and reduce sauce to thicken slightly.

8. In a separate saucepan, cook peas in boiling salted water until tender. Strain peas and add to the ragù, along with pork. Add a grind of pepper and a splash of oil.

9. To serve, divide between four bowls and top with a sprinkle of parmesan.

- Good Food

Ad Feedback

Recipe search

Special offers
Opinion poll

If you had to, which would you give up for a week?




My cellphone

Vote Result

Related story: The best chocolate recipes ever

Featured Promotions

Sponsored Content