Pork Ragu

Bill Granger demonstrates how to Cook the Perfect Pork Ragu with Pangrattato

Pork Ragu

This pork stew needs long, slow cooking to become meltingly tender. The pangrattato, toasted sourdough breadcrumbs, add a fantastic crunch.

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5 tablespoons olive oil

1kg boneless pork loin

1 onion, chopped

3 tablespoons roughly chopped rosemary leaves

6 garlic cloves, crushed

2 strips lemon peel

1 bay leaf

400g tin chopped tomatoes

250ml chicken stock

400g dried pappardelle

100g sourdough bread, pulsed until coarse crumbs

finely grated zest 1 lemon

3 tablespoons finely chopped flat-leaf parsley, plus extra, to serve

Preparation Method

Preheat the oven to 160°C/gas mark 3.

Heat 3 tablespoons olive oil in a heavy casserole dish over medium–high heat (the pork needs to be a tight fit in the dish). Season the pork well with sea salt and freshly ground black pepper and sear on all sides until golden brown. Remove the pork and set aside.

Add the onion to the dish and cook for 5 minutes, or until softened. Add 2 tablespoons rosemary and 4 garlic cloves and cook for a further 2 minutes. Add the lemon peel, bay leaf, tomatoes and stock.

Return the pork to the dish, bring to a simmer and transfer to the oven. Cook for 2½–3 hours or until the pork is meltingly tender. Remove from the dish and when cool enough to handle, shred into small pieces, discarding any fat. Return the meat to the dish, season and reheat.

Cook the pappardelle in a large saucepan of salted water for 2 minutes less than the instructions on the packet, or until al dente.

Place a large frying pan over medium heat, add the remaining olive oil and garlic, breadcrumbs and lemon zest and cook, tossing regularly, until golden. Let cool slightly, then add the remaining rosemary and 3 tablespoons parsley and season well.

Gently toss the ragù with the pappardelle.

Sprinkle with the pangrattato and extra parsley.

Serves 4

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