White Pork Ragu is a luxurious Italian dish where chunks of pork are slow-cooked in a rich and creamy sauce until they are melt-in-your-mouth tender.

‘Pork’ is the main ingredient in this dish, particularly the pork shoulder cut, known for its perfect balance of fat and lean meat which delivers the robust flavor and the soft texture that this dish is hailed for.

‘Ragu’ is an Italian term that describes a meat-based sauce that is typically served with pasta. Traditionally, the base ingredients include onions, celery, and carrots; however, our White Pork Ragu is an innovative spin on the classic recipe, offering a creamier version with a white base instead of the traditional tomato variant.

The dish is known as ‘White’ Pork Ragu because it isn’t made with tomatoes, which are usually a key ingredient in a traditional ‘red’ ragu. Instead, this version gets its signature creaminess and pale color from the addition of heavy cream or milk to the sauce.

The whole cooking process is slow, allowing the flavors from the garlic, onions, herbs, and broth to permeate the pork, resulting in a mouthwateringly flavorful dish. The final result is a hearty, creamy, and flavor-packed sauce with tender pork, which you can serve over pasta, risotto or even spread onto a piece of crusty bread.

In essence, White Pork Ragu is a captivating fusion of delicate textures and rich flavors, slow-cooked to perfection, that truly makes a humble pork shoulder shine. It’s a testament to the magic you can create with simple, hearty ingredients and a little bit of time.

closeup of white pork ragu

Tradicional White Pork Ragu Recipe

Your kitchen will be filled with the mouthwatering aroma of this divine White Pork Ragu. The final dish promises a deep, meaty flavor with a smooth, creamy texture. Served over pasta or bread, it makes for a sumptuous, filling meal that lingers on your palate.
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine Italian
Servings 8 People
Calories 580 kcal


  • Dutch oven or a deep skillet
  • Wooden spoon
  • Chef’s knife
  • Cutting board


  • 3 lbs boneless pork shoulder cut into chunks
  • Salt and pepper
  • 1/4 cup olive oil
  • 1 onion chopped
  • 4 cloves garlic minced
  • 1 cup dry white wine
  • 2 cups chicken broth
  • 1 tsp dried sage leaves
  • 1 tsp dried rosemary
  • 1 cup heavy cream
  • Grated Parmesan cheese for serving


  • Season pork chunks with salt and pepper.
  • Heat the olive oil in Dutch oven over medium heat, then add the pork pieces. Cook until browned on all sides, about 8-10 minutes. Remove pork and set aside.
  • In the same pot, add the onion and garlic and cook until soft.
  • Add the wine and scrape the pot to deglaze, then put the pork back in.
  • Add the chicken broth, dried sage, and rosemary. Simmer for 3-4 hours, until the pork is tender.
  • Add the cream and let the sauce thicken. Season with salt and pepper.
  • Serve over pasta, topped with grated Parmesan cheese.


Nutritional Facts (per serving):

Approximately 580 calories,
protein 65g,
fat 22g,
carbs 15g.
Keyword pork, ragu, white

Recommended Pairing Drink:

Pair your dish with a glass of full-bodied red wine like Chianti or Montepulciano. The rich, robust flavors of these wines complement the dish’s creaminess.

Recommended Pairing Dish:

For the side dish, serve it with a crisp Caesar salad for a contrast in flavors and textures.

Useful Pro Tips:

Want some tips to elevate your Ragu above the other mere beginner cooks 🙂 ? Here’s how to eliminate guess work and get your Pork Ragu to superstar level:

  • Choose the Right Meat: First things first, you need to select the right type of pork for your ragu. Look for pork shoulder or pork belly, as they have plenty of fat to keep the meat moist and flavorful. Avoid lean cuts like pork loin or tenderloin, as they can become dry and tough when cooked for extended periods (nevertheless, some people have reported success with those – in not really written in stone).
  • Brown the Meat Properly: Once you’ve picked your pork, it’s essential to brown it properly. Brown the meat in batches, so you don’t overcrowd the pan. Use a large skillet or Dutch oven over medium-high heat, and add a generous amount of olive oil. Sear the meat until it develops a nice crust on all sides, then remove it from the pan and set it aside. Don’t worry if there are some browned bits stuck to the bottom of the pan – we’ll get to those later.
  • Create a Flavorful Sauce: Now it’s time to create a delicious sauce. Add another tablespoon or two of olive oil to the same pan, along with some finely chopped onion, carrot, celery, and garlic. Cook these vegetables until they’re softened and lightly browned, stirring occasionally. This mixture is called the “soffrito,” and it forms the foundation of your ragu.
    Next, add in a cup or two of white wine (dry, not sweet), and let it simmer until the alcohol has almost entirely evaporated.
    Then, introduce a couple of cups of chicken broth, again letting it cook until the liquid has reduced slightly.
    Finally, add a splash of heavy cream or butter to enrich the sauce.
    Taste and adjust the seasoning as needed, remembering that the sauce should be savory, rich, and velvety smooth.
  • Add the Pork Back In: Now it’s time to reunite the pork with the sauce. Return the browned meat to the pan, ensuring that every piece is coated in the luscious sauce. Simmer everything together for about 20-30 minutes, or until the pork is meltingly tender and falls apart easily. Feel free to add some additional vegetables like mushrooms, bell peppers, or zucchini to the ragu at this stage, too. They’ll absorb all the yummy flavors of the sauce and provide a pop of color to the dish.
  • Serve with Love: Finally, serve your white pork ragu with love. Traditionally, this dish is served with pasta, such as tagliatelle, pappardelle, or even spaghetti.
    Simply cook the noodles according to package instructions, then toss them with the ragu and a sprinkle of grated Parmesan cheese.
    You can also garnish the dish with some fresh parsley or basil leaves for added color and fragrance.
  • If you prefer a creamier ragu, add more heavy cream or replace it with half-and-half.
  • You can use a slow cooker if you want to cook at a lower temperature for a longer time.
  • Feel free to adjust the herbs according to your taste.
  • Experiment with different types of pasta, like rigatoni or bucatini, for a unique twist.
  • Serve the ragu with a side of roasted vegetables or sautéed spinach for added nutrition.
  • Consider using pancetta or guanciale instead of regular bacon for an authentic Italian flavor.


What is White Pork Ragu?

White Pork Ragu is a delicious Italian-inspired dish made with tender pork, a rich and creamy sauce, and a variety of vegetables. The term “ragu” refers to a traditional Italian pasta sauce made with meat, tomatoes, and herbs.
In this version, we use pork instead of the usual beef or lamb, and white wine instead of red to give it a lighter color and flavor. It’s a hearty and satisfying meal perfect for a chilly fall or winter evening.

Is white pork ragu a traditional Italian comfort food?

Yes, indeed! White pork ragu is a hearty dinner recipe that represents the comfort and warmth of traditional Italian food. Its creamy texture, savory flavors, and tender pork pieces make it a perfect choice for cozy family meals or gatherings at Italian trattorias.

Can I use a different meat instead of pork for this recipe?

While pork is traditionally used for Ragu, you can definitely experiment with other meats if you prefer. Beef or lamb would work well, but you could also try using chicken or turkey for a leaner option. Just keep in mind that the cooking time may vary depending on the type of meat you choose.

Can I use ground pork in white pork ragu?

While you could technically use ground pork in white pork ragu, it’s not ideal. Remember how we talked about high fat content being important? Well, ground pork tends to have less fat than other cuts, which means it might dry out during cooking.
But hey, if you only have ground pork on hand, don’t worry – just mix in some pork fat (like bacon drippings or rendered pork fat) to compensate. And hey, at the end of the day, it’s all about experimentation and finding what works for you, right?

What cut of pork is best for white pork ragu?

When it comes to choosing the right cut of pork for white pork ragu, you want to look for a cut that’s high in fat. Why, you ask? Well, the high fat content means that the pork will stay juicy and tender throughout the slow cooking process. Plus, all that delicious fat will add tons of flavor to the final dish. So, what cuts fit the bill? Look for pork shoulder, pork belly, or even pork jowl. These cuts are perfect for slow cooking and will result in a mouthwatering, tender finished product.

If, nevertheless, you prefer a leaner option, you can use pork loin or pork tenderloin, but keep an eye on it while it’s cooking to prevent it from drying out.

Can I make White Pork Ragu in advance?

Yes, you can prepare White Pork Ragu in advance and store it in the fridge for up to three days. Just let it cool completely before covering it tightly with plastic wrap or aluminum foil and placing it in the refrigerator. When you’re ready to serve, simply reheat it gently over low heat, stirring occasionally.

What is the best way to serve White Pork Ragu?

photo of white pork ragu served

There are many ways to serve White Pork Ragu, but one of the most popular methods is to toss it with fresh pasta, such as spaghetti or tagliatelle. You can also serve it over polenta or risotto for a creamy, comforting meal. If you want to get fancy, try making some homemade pasta or gnocchi to pair with the ragu. Whatever you choose, be sure to top it off with plenty of grated Parmesan cheese!

Can I use olive oil for cooking the white pork ragu?

Yes, olive oil is commonly used for cooking white pork ragu. It adds a delightful richness to the dish and helps to sear the pork shoulder chunks, locking in the flavors. Be sure to use a good quality olive oil for the best results.

Can I top the white pork ragu with grated Parmesan cheese?

Absolutely! Grated Parmesan cheese is a classic topping for white pork ragu. Its nutty flavor adds a delightful finishing touch to the dish, enhancing the overall taste and presentation.

What can I substitute for the heavy cream in the White Pork Ragu recipe?

Heavy cream adds a luxurious touch to the White Pork Ragu sauce, but you can certainly substitute it with something else if you’re watching calories or prefer a lighter consistency. Try swapping it out for whole milk, half-and-half, or Greek yogurt. You could even use a non-dairy alternative like coconut cream or almond milk, although this might affect the overall flavor slightly.

How can I make the sauce for my White Pork Ragu more flavorful?

There are several ways to boost the flavor of your White Pork Ragu sauce. One method is to add some additional seasonings, such as dried oregano, basil, or thyme. You could also try adding a pinch of nutmeg or cinnamon for warmth and depth. Another trick is to add a little bit of tomato paste or anchovy paste (optional) to the sauce, which will deepen its umami flavor. Finally, consider adding some grated Parmesan cheese directly into the sauce – it will melt and blend in, giving it a richer, creamier texture.

What type of wine works best for this recipe?

A dry white wine works best for this recipe, as it helps to intensify the flavors of the dish without adding too much sweetness. Some good options include Pinot Grigio, Sauvignon Blanc, or Chardonnay. If you don’t have white wine on hand, you can also use red wine, but keep in mind that it may impart a slightly stronger flavor to the sauce.

Can I skip the wine in the White Pork Ragu recipe?

White wine is often used in cooking white pork ragu. It adds depth and richness to the dish, complementing the flavors of the pork and herbs.
But, yes, you can absolutely skip the wine if you don’t have it on hand or prefer not to use it.
– Simply omit it from the ingredients list and proceed with the rest of the steps.
– Or you can substitute it with additional chicken or vegetable broth for a similar function on the dish’s taste.
The wine helps to enhance the flavors of the dish and gives it a slightly richer texture, but it’s still delicious without it.

How do I thicken white pork ragu?

Now, let’s talk about thickening agents. We want our ragu to have a nice, rich sauce, don’t we? There are a few ways to achieve this.
First, you can add flour or cornstarch to the pork drippings to create a roux. Cook the roux for a minute or two, then slowly pour in some liquid (like stock or wine), whisking constantly. This will help thicken the sauce without leaving any nasty lumps behind.
Alternatively, you can use arrowroot powder or tapioca starch to thicken the sauce towards the end of cooking time. Just mix the starch with a tiny bit of water first, then add it to the sauce and simmer for a few minutes. Easy peasy!

What herbs and spices go well with white pork ragu?

The beauty of white pork ragu lies in its simplicity, allowing the natural flavors of the pork and sauce to shine through. However, a few carefully chosen herbs and spices can take things to the next level. Go classic with some dried oregano, basil, or thyme sprinkled throughout the sauce. Or, if you’re feeling adventurous, try adding a pinch of nutmeg or cinnamon for warmth and depth. Oh, and don’t forget black pepper – it’s a must-have for bringing out all those lovely flavors. Happy experimenting!

How do I store white pork ragu?

Storing white pork ragu is easy and straightforward. Once the ragu has cooled down completely after cooking, transfer it to an airtight container and place it in the fridge. You can store it in a glass tupperware or a plastic container with a tight-fitting lid. Make sure to label the container with the date and contents so you can easily identify it later. The ragu will keep in the fridge for up to 3 days.

If you want to freeze the ragu, you can do so by dividing it into individual portions and placing them in separate freezer bags or airtight containers. Frozen ragu will keep for up to 2 months. When you’re ready to eat it, simply thaw it overnight in the fridge or quickly defrost it by submerging the bag or container in cold water.

It’s worth noting that once the ragu has been frozen and thawed, the texture may change slightly due to the breakdown of the meat fibers. However, it will still taste delicious and retain most of its original flavor.

How do I reheat white pork ragu?

Reheating white pork ragu is super easy and can be done in a few different ways. Here are some options:

Oven Method: Transfer the ragu from the fridge or freezer to a baking dish and heat it in a preheated oven at 350°F (180°C). Stir occasionally until warmed through, which should take around 15-20 minutes.

Stovetop Method: Place the ragu in a pan over low heat and stir occasionally until warmed through. This method takes around 10-15 minutes.

Microwave Method: Transfer the ragu to a microwave-safe bowl and heat it in short bursts, stirring between each interval until warmed through. Be careful not to overheat or burn the ragu.

Slow Cooker Method: Transfer the ragu to a slow cooker and heat it on low for 2-3 hours, stirring occasionally.

No matter which method you choose, always check the temperature of the ragu before serving to ensure it’s hot and enjoyable. You can also add some fresh herbs or a squeeze of lemon juice to give it a little boost of flavor before serving. Enjoy!

Is white pork ragu considered a gourmet dish?

Yes, it is! The white pork ragu is a gourmet dish that embodies the essence of Italian cuisine. Its slow-cooked preparation, flavorful ingredients, and delectable creamy texture make it a perfect choice for special occasions or when you want to treat yourself to a culinary masterpiece.

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