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A Puerto Rican Ragu

DifficultyMedium

Servings4-6

Prep Time20 minutes

Cook Time1 hour50 minutes

Total Time2 hours10 minutes

I took my inspiration from the long-simmered Italian ragu which is often enriched with the addition of guanciale or pancetta. This recipe is how I imagine my grandma might have made pasta with the ingredients she had on hand.

Ingredients

For the Sauce

  • 2 Oz. (about 2 slices) Thick Bacon, cut into 1 inch slices
  • 1 lb. Pork Shoulder, trimmed and cut into 1 inch cubes
  • 2 T. Neutral Oil
  • 1/4 t. Crushed Red Pepper
  • 1 Large (about 2 cups) Yellow Onion, diced
  • 1-2 T. Sazòn, unsalted, *see note
  • 1/2 C. Puerto Rican Sofrito , *see note
  • 1 28 oz. Can Crushed Tomatoes
  • 2 C. Chicken Stock, homemade or unsalted
  • 4 T. Butter
  • 2 T. Lime Juice, freshly squeezed
  • Salt & Pepper, to taste

For Serving:

  • 1 lb. (16 oz.) Pasta, any shape
  • Queso Fresco
  • Fresh Cilantro, coarsely chopped

Instructions

Method:

  • 1

    In a small food processor, pulse the bacon until it forms a paste. Set aside.

  • 2

    In a medium bowl, season the pork with a sprinkle of salt and pepper.

  • 3

    In a large heavy pot, heat the neutral oil over medium heat. Add the pork to the pot. Brown the meat on all sides. This should take 5-8 minutes. Remove it from the pot to the bowl.

  • 4

    Lower the heat to medium-low. Add the bacon to the same pot, stirring it until the fat is rendered. This should only take a few minutes.

  • 5

    Return the heat to medium. Add the onion and a pinch of crushed red pepper. Cook for 5-7 minutes.

  • 6

    Add 1/4 cup of sofrito, stirring until fragrant. Add in the sazòn, and cook for one minute longer.

  • 7

    Add the pork back to the pot with all the juices from the bowl. Slowly add the chicken stock and crushed tomatoes. Once it comes to a simmer, add the butter. Lower the heat to low.

  • 8

    Cover the pot and simmer for about an hour, keeping an eye on the temperature and stirring every 10-15 minutes.

  • 9

    Remove the lid. Continue to simmer for 20 minutes until the sauce thickens. Stir in the remaining 1/4 C. sofrito. Simmer 10 minutes longer.

  • 10

    Stir in the lime juice. Check for seasoning, adding salt if necessary.

To Serve:

  • 1

    Boil the pasta according to the package instructions. Drain and add to the sauce, stirring carefully until combined. Top with queso fresco and cilantro.

Equipment

  • Large Heavy Pot, for sauce
  • Large Pot, for boiling pasta
  • Medium Bowl

Notes

I make my own sazòn, so I go with 2 T. In this recipe. There are many recipes online, or you can purchase it. I like Illyanna Maisonet’s Sazòn from Burlap and Barrel or Louisa Brand. If using salted sazòn, start with 1 T. You’ll have to be more careful with the salt level if using the salted variety. 

Puerto Rican Sofrito is easy to make! Click here for my recipe.

Keywords:Pasta, Puerto Rican, Sofrito, Ragu, Pork, Cilantro, Pasta Sauce