Porchetta Ragu Recipe

Porchetta Ragu Recipe

Photos of Porchetta Ragu Recipe

How To Make Porchetta Ragu

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Preparation: 15 minutes
Cooking: 2 hours
Total: 2 hours 15 minutes



  • 1 pound porchetta, diced
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 can crushed tomatoes
  • 1 cup chicken or vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Grated Parmesan cheese, for serving
  • Fresh parsley, chopped for garnish
  • Cooked pasta, for serving


  1. In a large pot or Dutch oven, heat some olive oil over medium heat. Add the diced porchetta and cook until browned on all sides. Remove from the pot and set aside.

  2. In the same pot, add the onion, garlic, carrot, and celery. Cook until the vegetables are softened, about 5 minutes.

  3. Add the porchetta back to the pot and pour in the crushed tomatoes and broth. Stir in the dried oregano and basil. Season with salt and pepper to taste.

  4. Bring the mixture to a simmer, then reduce the heat to low. Cover and let simmer for 1.5 to 2 hours, stirring occasionally.

  5. Serve the ragu over cooked pasta, garnished with grated Parmesan cheese and fresh parsley.


  • Calories : 350kcal
  • Total Fat : 20g
  • Saturated Fat : 7g
  • Cholesterol : 60mg
  • Sodium : 750mg
  • Total Carbohydrates : 15g
  • Dietary Fiber : 3g
  • Sugar : 7g
  • Protein : 25g
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