Original recipe featured in ABC Delicious Magazine ~ March 2013 Edition

11 Responses to “Rich Slow Roasted Pork and Red Wine Ragu”

  1. February 15, 2013 at 12:37 am

    I also made a delicious slow cooked ragu this week for Valentine’s Day – but with beef. I love a hearty, home cooked meal to to warm the spirit:

  2. March 1, 2013 at 12:45 am

    I made this and it was grrrreat!

  3. Ellena
    March 1, 2013 at 7:52 pm

    If you want more of a budget meat I use chuck beef. Takes really nice.

  4. Ellen
    March 24, 2013 at 3:54 pm

    Any suggestions on what I can use instead of the wine? Thanks! This looks fab.> I really want to make it, but we have zero alcohol in our house.

    • Katie
      March 26, 2013 at 6:50 pm

      Ellen, you can just use beef stock. Thanks

  5. April 2, 2013 at 3:51 pm

    Would it reheat well? I think my family would love it for one of our Wednesday night dinners but for obvious reasons I don’t have 6 hours cooking time on a Wednesday!

    • Katie
      April 2, 2013 at 4:16 pm

      Hi Lisa – yes totally. Keep in in the pot over night and the next day just add a little water to it as it will thicken up, left standing overnight. Should be fine with a little extra liquid added on the day of serving. If you have any major issues, do let me know. Cheers

  6. Sam
    April 14, 2013 at 2:00 pm

    I have now made this 5 times it is sooooo good. Freezes so well. Sam

    • Katie
      April 17, 2013 at 12:40 pm

      Thhanks for the feedback – super to hear your thoughts and success!

  7. May 15, 2013 at 11:57 pm

    Hey Katie,
    This looks great I am going to try it on our guests this season , but will probably serve it with some creamy polenta.
    Have book marked your blog.

  8. Rose
    May 23, 2013 at 11:38 am

    Could I cook this in a slow cooker instead of the oven? Would be great if i could turn it on in the morning, ready to eat when i get home from work.

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