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White pork ragu with fennel fronds.

Ragu Bianco (White Pork Ragu)

White pork ragu (ragu bianco) is a comforting Italian dish made with tender pork shoulder, pancetta, and a creamy white wine sauce. Slow-simmered to perfection, it pairs beautifully with wide noodles like pappardelle for a rich and flavorful meal that's perfect for any occasion.
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Prep Time 30 minutes
Cook Time 3 hours
Course Dinner, Entree, Main Course
Cuisine Italian
Servings 6 people
Calories 405 kcal

Equipment

  • 1 large, oven safe pot

Ingredients
  

  • 1.5 lbs pork shoulder cubed
  • salt and pepper for seasoning the meat
  • 2 tablespoon olive oil
  • 3 stalks celery minced
  • 1 bulb fennel minced
  • 1 onion minced
  • 4 oz pancetta minced
  • 4 oz mortadella minced
  • ¾ c white wine
  • ½ teaspoon salt or to taste
  • ¼ pepper
  • 2 bay leaves
  • 1 C whole milk
  • ¾ C parmesan cheese grated
  • lemon zest
  • 1 tablespoon fresh tarragon

Instructions
 

  • Season pork shoulder with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear pork until browned on all sides. Remove and set aside.
  • Add chopped vegetables (celery, fennel, and onion) to the pot. Cook for 3-4 minutes, stirring occasionally. Add pancetta and mortadella. Cook until the juices have cooked out and mixture is fragrant.
  • Deglaze the pot with white wine, scraping up browned bits. Reduce by half, about 3-5 minutes.
  • Return pork to the pot. Add chicken stock, bay leaves, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours, until pork is tender. Check on the ragu once or twice and give it a stir. If you notice that it's getting low on liquid, just top it up with some more chicken stock.
  • Remove pork and shred with two forks. Return shredded pork to the pot. Cook your pasta according to package directions, then strain. Reserve a little pasta water just in case your sauce needs to be thinned out.
  • Stir in whole milk. Simmer for 15-20 minutes. Add parmesan. Add lemon zest and tarragon. Adjust seasoning as needed.
  • Toss cooked pasta with the sauce and serve immediately, garnished with additional lemon zest and tarragon if desired.

Notes

  • Vegetable Prep Shortcut: Use a food processor to chop vegetables, pancetta, and mortadella for a smoother sauce.
  • Make Ahead: This ragu tastes even better the next day. Store in the refrigerator and reheat gently.
  • Serving Suggestions: Try serving over creamy polenta or mashed potatoes for a variation.

Nutrition

Serving: 250gCalories: 405kcalCarbohydrates: 10gProtein: 26gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.02gCholesterol: 83mgSodium: 863mgPotassium: 674mgFiber: 2gSugar: 5gVitamin A: 368IUVitamin C: 8mgCalcium: 260mgIron: 2mg
Keyword pork ragu, ragu bianco, white pork ragu, white ragu
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