Pork Ragu with Pizza Seasoning

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pork ragu pizza seasoning spices victoria gourmet recipe

Ragu is a rich and hearty Italian meat sauce that is served over pasta. This sauce is very easy to make, it just requires time. I adore this sauce with my Pizza seasoning as it adds a spicy kick. If you prefer a less spice, this is just as decadent with my Sicilian or Mediterranean seasonings. 


3 tablespoons Pizza Seasoning
1 onion, quartered
1 carrot, cut into 1 inch pieces
1 celery stalk, cut into 1 inch pieces
2 cloves garlic
1/4 cup olive oil
1 pound pork sausage, casings removed
1 pound ground pork
1 tablespoon tomato paste
1 - 26 ounce box strained tomatoes
1 pound pasta
3/4 cup Parmesan Reggiano or Grana Padano, grated, divided

Recipe Info

Difficulty Level: 
Prep Time: 
10 minutes
Cook Time: 
3 -4 hours
Total Time: 
4 hours
Serving size: 


1. In the bowl of a food processor fitted with a metal blade, add the onion, carrot, celery and garlic. Process until finely chopped.
2. In a large pot over medium heat, add the olive oil, sausage and pork. Cook, breaking up with a spoon until browned, about 5 minutes. Using a slotted spoon, transfer to a plate.
3. In the same pot, add the chopped vegetables and Pizza seasonings to the sausage and pork drippings. Cook until tender, about 8 minutes. Stir in tomato paste, cook 1 minute.
4. Add in 1 cup of water. Bring to a boil while scraping the bottom of any browned bits. Then simmer uncovered for 10 minutes. Return the meat to the pot along with the tomatoes and 1 cup of water. Bring to a boil, then simmer uncovered for 3 to 4 hours adding water, 1 cup at a time as needed to keep meat submerged. Season to taste with salt and pepper.
5. Cook pasta in salted water according to package directions for al dente. Drain and reserve 1 cup of pasta water.
6. Add 1/4 cup of cheese to pasta (this helps the sauce stick). Then stir in the pasta into the Ragu, adding pasta water as needed. Stir in the remaining 1/2 cup of cheese. Serve hot.


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Recipe Tip:
Ragu can be made 3 days ahead. Cool, cover and refrigerate or freeze for up to 2 months. Thaw overnight, then reheat.