Ragu’ with Pork {recipe}

This entry is part 11 of 31 in the series My Italian Kitchen

italian-kitchen-bannerWe affectionately call Ragu’ con Sugo di Maiale “pork pasta” not because we feel like little piggies when we eat it but because it’s made with ground pork. This particular sauce is not as red a sauce as yesterday’s ragu’ because rather than tomato puree, it uses chopped tomatoes. This sauce is not cooked very long so it comes together rather quickly – for a meat sauce.

Ragu’ con Sugo di Maiale


  • olive oil
  • 1/2 onion, chopped
  • 1 lb ground pork
  • 1/2 cup white wine
  • 1 large diced tomato
  • handful of fresh sage


Coat the bottom of your sturdy pan with olive oil and heat it on medium heat. Add chopped onion and sautee for a few minutes. Add ground pork and cook. When the meat is browned, add the white wine and cook off the alcohol for a few minutes. Add the diced tomato, and cook for about 20 mins. Add fresh sage and cook another 5 mins. Serve over pasta cooked al dente.

This is a not-very-tomatoey sauce so if you are allergic to tomatoes or don’t really like tomatoes this might be good one for you. Here’s another quick video!

pork sauce

Series Navigation<< Ragù alla Bolognese {recipe}Ragù Napoletano {recipe} >>

About Sheila @ Making the Most of Every Day

I'm a wife, mom, and a homeschool teacher. I'm always behind on housework and paper pile sorting. I'm fond of this crazy life but not of melted cheese. I want to follow hard after God, making each day really count. I like to run, read, cook (and eat!). Thanks for joining along on my journey!

6 thoughts on “Ragu’ with Pork {recipe}

  1. Sheila, I really do enjoy your explanations from an Italian perspective. It’s so fun to see the differences between “American Italian” (what we think is Italian food) and the real thing!

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