Pork Ragu with Garlic Sea Salt

This pork ragu with Garlic Sea Salt is a slow-simmered pasta sauce built from garlic, red onion, carrots, pork, oregano, tomato basil sauce, and a savory finish of parmesan and fresh basil. The pork cooks gently until tender enough to pull apart, then goes back into the sauce so every bite of pasta gets rich, shredded meat and tomato flavor. Garlic Sea Salt is especially useful here because it seasons the pork early and reinforces the sliced garlic without adding extra prep. Serve it over cooked pasta for a cozy dinner with garlic bread, salad, or roasted vegetables.

Ingredients:

  • 1 tbsp of oil

  • 1 clove of garlic, sliced

  • ¼ red onion, diced

  • 2 oz of carrots, diced

  • 7 oz of pork

  • 2 tsp of Garlic Sea Salt

  • 1 tsp of black pepper

  • 1 tsp of oregano

  • 2 cups of tomato and basil sauce

  • ½ cup of water

Serve with:

  • Cooked pasta

  • Parmesan

  • Basil

Shop Garlic Infused Sea Salt

Why Garlic Sea Salt Works in This Pork Ragu

Garlic Sea Salt works in pork ragu because the dish depends on slow-built savory flavor. It seasons the pork before the long simmer, supports the sliced garlic and oregano, and gives the tomato basil sauce more depth. As the sauce reduces, the garlic flavor becomes part of the ragu instead of sitting on top. Start with the amount in the recipe, then taste before serving with parmesan.

Instructions:

  • In a soup pot, add oil and start by frying the onions and garlic

  • After 2 minutes add in the carrots

  • Cook for 2 more minutes and add in the pork

  • Season with garlic sea salt, black pepper and oregano

  • Cook for 10 minutes and now add in the tomato and basil sauce and the water

  • Lower the heat, and gently simmer for 2 hours

  • When the meat is tender, take the pork pieces out and pull them with 2 forks - so you get pulled pork

  • Put it back in the sauce and remove from the heat

  • Cook pasta - mix with the sauce

  • Sprinkle with parmesan and fresh basil

FAQ:

Q: Can I make pork ragu ahead?

A: Yes. Pork ragu is a good make-ahead sauce because the flavor deepens as it rests. Refrigerate it and reheat gently before tossing with pasta.

Q: What pasta works best with pork ragu?

A: Use pasta shapes that hold sauce well, such as rigatoni, pappardelle, tagliatelle, or penne.

Q: Can I use another salt?

A: Garlic Sea Salt is the best fit, but Pure Sea Salt works for a milder version.

Guest Userpork, ragu, Garlic Sea Salt