This Instant Pot pork ragu pasta sauce is a warm and comforting; perfect for those winter nights. Plus, thanks to the Instant Pot, this meal is ready in under an hour. I’ve also included stovetop instructions for those that don’t have an Instant pot!
Any dish that the kids will eat and that doesn’t require hands-on time is one that we will be making on repeat in our house. And, as you can see, Ben loved it too!
Why You’ll Love This Recipe
- Fast, but tastes slow-cooked: The Instant Pot infuses incredible depth of flavor in a fraction of the time.
- Family-friendly: The hearty, savory flavors are a hit with kids and adults alike.
- Versatile: Serve it over pasta, polenta, or even mashed potatoes for a cozy, customizable meal.
- Make-ahead friendly: The flavors get even better after a day in the fridge, and it freezes beautifully.
What ingredients do you need for pork ragu pasta sauce?
It may look like a lot, but they are simple ingredients, I promise!
- Extra virgin olive oil
- Fennel bulb
- Small yellow onion
- Medium stalks celery
- Garlic cloves
- Pork shoulder
- Garbanzo beans,
- Tomato puree
- Beef or chicken stock
- Red wine vinegar
- Salt
- Dried rosemary, oregano and parsley
- Penne pasta or egg noodles – I prefer to use pappardelle
- Mozzarella and Parmesan cheese, for topping
This pork dinner is the best because everything is made in the Instant Pot, so I’m really only washing a handful of dishes. Plus, the dish always makes me feel at home – there’s just something about it.
Serving Suggestions
- Classic pasta pairing: Serve over wide noodles like pappardelle or tagliatelle for an authentic Italian experience.
- Polenta: For a hearty and gluten-free option, ladle the ragu over creamy polenta.
- Potatoes: Mashed or roasted potatoes make a surprisingly delicious base for the sauce.
- Crusty bread: Use as a dipping sauce with warm, crusty bread for a cozy appetizer or side.
Is an Instant Pot worth it?
In my opinion, YES! I use this one and love it. For a recipe this rich and hearty, it would take much much longer on the stovetop. Plus, if you every want to make soups, an Instant Pot is a must! Fresh soup like this or this on the table in no time at all.
The best part about this recipe is that it is a pasta with homemade sauce all in one. And don’t forget the most delicious pork to really tie the dish together.
Customizations
- Vegetarian option: Swap the pork for a plant-based meat substitute or add extra hearty vegetables like mushrooms and eggplant.
- Spicy: Increase the red pepper flakes or add a dash of hot sauce for a fiery kick.
- Herbs: Experiment with rosemary, thyme, or even a touch of fennel seed for a unique flavor twist.
- Creamy: Stir in a splash of heavy cream or mascarpone cheese for an indulgent finish.
I made this goulash recipe a couple of years ago and it was a recipe I had enjoyed all throughout my childhood. I describe it as warm and fuzzy and this dish is just the same.
When you’re looking for a new dinner to bring into your weeknight rotation, add this Instant Pot pork ragu pasta sauce to the list. Affordable, delicious and easy to make!
Pork Ragu Pasta Sauce
Equipment
Ingredients
- 1 Tbs. Extra virgin olive oil
- 1 fennel bulb chopped
- 1 small yellow onion chopped
- 2 stalks (medium) celery chopped
- 2 medium-large Carrots chopped
- 4 cloves garlic pressed
- 2 lbs. pork shoulder cut into large chunks
- 1 can garbanzo beans drained and rinsed
- 1 can tomato puree 28 oz.
- 1 cup beef or chicken stock
- 1/4 cup red wine vinegar
- 2 teaspoons salt
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon chile flakes
- 1 lb. penne pasta or egg noodles pappardella is my favorite
- 1 cup mozzarella cheese shredded
- 1/2 cup parmesan cheese shredded
Instructions
Instant pot instructions
- In your Instant Pot, set sauté setting for 10 minutes, and sauté onion, fennel, celery, carrot and pork shoulder pieces.
- While the mixture is sautéing, add seasonings.
- When the sauté setting beeps/is done, add in garbanzo beans, tomato puree, red wine vinegar, and beef stock. Stir.
- Add lid to Instant Pot. Make sure valve is in sealing position. Cook high pressure for 40 minutes.
- Do a quick release. Break the meat up with 2 forks. Add pasta and cook for 2-4 minutes. Cook time depends on if you're using dry or fresh pasta.
- Do a quick release again, stir, and enjoy! You'll have pasta and sauce all ready to go. Serve with cheese on top.
Stovetop Instructions
- Preheat oven to 325
- Place a Dutch oven over medium-high heat. Pour in the oil, add in and sauté onion, fennel, celery, carrot and pork shoulder pieces for 15 minutes. While the mixture is sautéing, add seasonings.
- Reduce heat to low and add in garbanzo beans, tomato puree, red wine vinegar, and beef stock. Stir.
- Cover the pan and place it on the bottom shelf of the oven. Bake the pork for 2 ½ hours.
- Remove the pan from the oven and use two forks to shred the pork chunks. Leave it as chunky or a fine as you like. Stir the pork into the sauce.
- Cook pasta separately according to package instructions.
- Serve pork ragu on top of a bed of pasta, sprinkle cheese on top
Slow Cooker Instructions
- Place a large pan/skillet over medium-high heat. Pour in the oil, add in and sauté onion, fennel, celery, carrot and pork shoulder pieces for 10 minutes. While the mixture is sautéing, add seasonings.
- Transfer contents of pan to a slow cooker (standard 6 qt or 8 qt). Add in garbanzo beans, tomato puree, red wine vinegar, and beef stock. Stir. Put on lid and cook for 8 hours on low (you could do 5 hrs on high too, but this recipe is best low and slow).
- Cook pasta separately according to package instructions.
- Serve pork ragu on top of a bed of pasta, sprinkle cheese on top
Sonja Kelnhofer says
Could you make this ahead of time and freeze (without the pasta)? Then heat in a slow cooker?
Sweetphi says
That’s such a great idea, I’d definitely say this could be done.
SK says
This is super delicious!
Sweetphi says
I’m so happy to hear you enjoyed this!!! Thank you!!!
SK says
How would you adjust the recipe gor no noodles? Less liquid?
Sweetphi says
Great question, thank you for asking! I would use a little less broth, so 2/3 cup vs. 1 cup, but everything else stays the same!