Potato, Potahto.
Ragoût. Ragù. If you look up recipes on the web, you will find that an Italian pork ragù is distinctly different from a French pork ragoût. So, it’s not really a potato, potahto situation at all, is it?
I decided to make a hybrid of the two, though it seems to lean Italian. To frenchify my ragoût, I used several large shallots in place of an onion and added Herbes de Provence. I did this to pair with a very nice Provence red wine our friends brought. You can read about it on the Provence WineZine.
While stews like this can be made in a slow cooker, the flavor is distinctly better if it is made the old fashioned way — started on the cooktop in a Dutch oven and finished in the oven. While there is a bit of active cooking to start, the remaining 3 1/2 hours are hands-off. Nap time anyone?
~ David
Braised Pork Ragoût
Preheat the oven to 325°F.
Heat the olive oil in a large enameled or stainless steel Dutch oven over medium-high heat. (Do not use cast iron.) Cut the pork into three equal pieces and season well with salt and pepper. Brown the meat on all sides, then remove from the Dutch oven and set aside on a plate. Using the fat remaining in the pot, cook the shallots, carrots, and celery for 10 minutes until the vegetables are softened. (If there is a lot of fat, drain some off before sautéing the vegetables.)
Add the tomato paste, stir it into the vegetables and cook for 3 minutes. Add the Herbes de Provence, cook for 30 seconds, then deglaze the pan with the wine. Cook for 5 minutes, then add the San Marzano tomatoes and break them up with the back of a spoon. Add the passata and bay leaves, then season well with salt and pepper.
Add the pork pieces back to the Dutch oven, then add the chicken stock. Bring to a boil, then cover and place in preheated oven for 3 1/2 hours.
When the pork is done, remove the meat and let cool while thickening the sauce; bring the sauce to a boil on the cooktop, then reduce heat and simmer about 20 minutes until thickened slightly. Shred the pork, and return to the sauce. Optional: can be made in advance and refrigerated. To serve, reheat on stovetop till just bubbling.
Cook the pasta in salted water until al dente. Add the cooked pasta to the ragoût, toss to coat, then divide among heated pasta bowls and serve, spooning additional sauce overtop.
Serves 8.
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Eha Carr
February 7, 2026 at 3:39 amYour pork ragu looks very appetizing – but then all your dishes do – does it matter from where on the French/Italian scale the taste comes 🙂 ! Well, in Estonia, where pork is the chief meat, we also have a ‘pork ragu’ – I did not have the recipe in my head, so Googled > my AI bot rushed in to help, read chapter and verse very clearly and accurately actually but signaled the one with barley, beer and sauerkraut was his choice for the correct one ! (Shush – that is the one I like too!). This AI ‘business’ is really beginning to worry me – far too clever as far as the future is concerned 🙂 !
David Scott Allen
February 7, 2026 at 8:43 amGood on Google for getting it right. I must admit that, as beer is probably my least favorite liquid,. I will stick with my version (though the barley and sauerkraut sound interesting).
Eha Carr
February 7, 2026 at 1:50 pmOh, I loathe beer . . . but it works in quite a few NE European recipes – the dish is called ‘mulgikapsad’ – well I love my Asian and Mediterranean fare but that one is quite ‘nice’ even if not in the same vein as yours 🙂 !
David Scott Allen
February 7, 2026 at 4:41 pmI have been known to enjoy a Carbonnade Flamande despite the beer… will research mulgipkapsad.
Mimi Rippee
February 7, 2026 at 7:12 amGreat looking recipe. I have a slow cooker but I never remember to use it. I like having a big pot on the stove to start as well. It just seems normal.
David Scott Allen
February 7, 2026 at 8:41 amThanks, Mimi — while I know that slow cookers, sous vide wands, and other gadgets make everything faster and easier, sometimes I just prefer the fashioned method. It feels good and makes the house smell better!
Mad Dog
February 7, 2026 at 7:18 amThat sounds delicious and perfect with the wine!
David Scott Allen
February 7, 2026 at 8:40 amThanks, Mad Dog — a really lovely pairing.
Barb
February 7, 2026 at 8:12 amThe pork ragu and the Côtes de Provence Sainte-Victoire sound like a sublime combination and a great reason to visit Provence!
David Scott Allen
February 7, 2026 at 8:40 amThanks, Barb. It really was as if they were made for one another. And, yes, if you get to Provence, Mas de Cadenet should be at the top of your list!
Jonathan Perloe
February 7, 2026 at 9:19 amLooks delicious, especially when it’s 5 degrees out with windchill of -20! Going to try soon!
OK to use large All Clad stainless pot in lieu of Dutch oven?
David Scott Allen
February 7, 2026 at 9:28 amJonathan — I just (finally) finished a note to you and Malaine for today’s mail. Stay warm — the weather sounds just awful… and yet here in Tucson we are seeing tems in the mid-to-upper 70s every day. Summer will be brutal.
Yes, the All Clad stainless works perfectly and is what I used for the second testing to make sure it came out the same way. I love my All Clad – even more so with our induction cooktop.
Gerlinde de Broekert
February 7, 2026 at 5:19 pmThis looks fantastic, David. My husband and I both love pork, but at the moment, my husband can’t eat anything acidic because it sets his tongue on fire. No onions or tomatoes. By the way, did you get my last email? Friends told me that it ended up in their junk folder. Sometimes I get really tired of all this technical stuff.
Cocoa & Lavender
February 9, 2026 at 9:29 amGerlinde — sadly, your post was in my spam folder but I hope, that by moving it to my primary, it will not be sent hither and yon again. I am so sorry about your husbands issues — that must be so hard on him.
FEL!X
February 7, 2026 at 5:57 pmAbsolutely mouthwatering!
The fusion of different traditional recipes always brings a new taste experience.
Cocoa & Lavender
February 9, 2026 at 9:28 amIt is fun combining traditions to make something new and different. Thanks, Felix!
sherry
February 8, 2026 at 12:39 amoh David you are going to think me a right pain, but as you may remember, i don’t eat pork or pasta or tomatoes! So I am utterly useless here re. adding a comment on your dish. I’m sure it was delicious tho!!
cheers
sherry
Cocoa & Lavender
February 9, 2026 at 9:26 amOh, Sherry — the moment I wrote the post I started anticipating your comment. Everything you don’t like in one meal!
angiesrecipes
February 8, 2026 at 3:49 amIt looks quite delicious, French or Italian..does it matter? I don’t eat much pork, except pork belly and pork knuckle, but I would love to try some of this without pasta…never a fan of pasta (my husband loves them though). But if you give me a tomahawk steak, I would be happy to oblige :-))
Cocoa & Lavender
February 9, 2026 at 9:26 amWe each have our food issues, don’t we? Glad you husband is a fan of pasta — it is one of our favorites.
Ronit Penso
February 8, 2026 at 8:14 amMy kind of comforting dish! Perfect for leisurely entertaining.
I’m with you when it comes to traditional way of cooking. Nothing better than letting the oven do its thing, while filling the house with mouthwatering aromas. 🙂
Cocoa & Lavender
February 9, 2026 at 9:25 amThat was so nice about this dish — very little hands-on time and all I needed to do, when the guests were ready to sit down, was cook some pasta. And, yes — the aromas are incredible.
Ben | Havocinthekitchen
February 8, 2026 at 9:33 amSuch a rich and comforting dish, David – this braised pork ragout looks deeply flavorful and perfect for cozy dinners!
Cocoa & Lavender
February 9, 2026 at 9:24 amThanks, Ben — it is truly a bowl of comfort!
Pauline McNee
February 9, 2026 at 1:23 amWe love pork based meals, and whilst I have made a lamb ragu, using much the same method as yours, and it was delicious (on the blog) I can’t wait to try your recipe. I made a dish with pork shoulder the other day and just had to have faith there was enough meat after removing all the fat, and there was, thankfully. I just buy the largest piece I can find. I think the French and Italian ingredients marry perfectly. Thanks for your delightful recipe, and we travel to France in a few months, and fingers crossed I can find your wine over there. I’m feeling very hungry, ha, ha.
Cocoa & Lavender
February 9, 2026 at 9:20 amYes, I also increase the weight of the pork shoulder/butt I am using for the same reason. But I don’t mind the fat as it gives such good flavor. I am so excited for you going back to France — where will you be? You might just find the wine while you are there. I neglected to mention that the pork recipe is loosely based off of a veal ragù recipe I had from 40 years ago… which I then transformed to a lamb ragù with olives and lavender. But I was using gorund veal and lamb. I like this one with the chunks of pork!
2pots2cook
February 9, 2026 at 4:59 amWhole day job, just like old fashioned bolognese…. but the result is heavenly dish…. so true…..
Cocoa & Lavender
February 9, 2026 at 9:10 amYes — nothing worse than a “quick” Bolognese. Good food takes time, and all the while the house smells fantastic!
Shashi at Savory Spin
February 11, 2026 at 2:57 amYour pork ragu looks mouthwatering. I love how you “Frenchified” this dish and the fact that most of the cook time is hands off!
Cocoa & Lavender
February 11, 2026 at 6:45 amThank you, Shashi. I look forward to making it again next week for a friend’s birthday.
Jeff the Chef
February 11, 2026 at 6:31 amThis really does sound incredible, and I’m sure well worth the time!
Cocoa & Lavender
February 11, 2026 at 6:47 amThanks, Jeff. I like dishes that spend their time unattended in the oven or on cooktop. It just gives me time to relax and do finishing touches befiore guests arrive… like shower and shave. 😉
Raymund
February 12, 2026 at 3:18 pmIt’s wild how many shapes and personalities potatoes can take, and you captured that whole comforting, homey vibe so well. The way you talk about them makes even the simplest prep feel like something worth celebrating. Now I’m craving a big bowl of whatever potato magic you’re cooking up.
Raymund
February 12, 2026 at 3:25 pmI mean ragout not potato, that title got into my head like at tomato, tomahto 🤣
Cocoa & Lavender
February 13, 2026 at 1:27 pmHahah — I was wondering if the title got to you! 🙂
Cocoa & Lavender
February 13, 2026 at 1:29 pmWhether potatoes or pork, comfort is the key!
Carol
February 14, 2026 at 4:33 pmI use pork more often than beef, and neck is my preferred cut, followed by shoulder. This ragu sounds most delicious, David, plus I am a fan(in this heat) of hands-off cooking 🙂 x
Cocoa & Lavender
February 15, 2026 at 8:00 amI will have to ask my butcher at the farmers market about pork neck. It is not normally for sale here. I am so glad you like the recipe, Carol — it is something I would cook even when its hot out!
Inger
February 15, 2026 at 10:42 amI love Dutch Oven cooking David! I’ll have to see if I have a pork shoulder left from my half pig!
Cocoa & Lavender
February 16, 2026 at 8:29 amI’m making it again this week… I can’t wait!
Valentina
February 23, 2026 at 5:19 pmI think I’d cook everything in a Dutch oven if I could. It’s almost a cozy and the delicious dish itself. Love your sprinkles of France. 🙂 ~Valentina
David Scott Allen
February 27, 2026 at 9:30 amOoh — I will have to refer to Herbes de Provence now as “Sprinkles of France!” Thanks, Valentina!