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Smoked Pork Ragu
Smoked Pork Ragu

Stay in and dine like you’re in Milano! This Smoked Pork Ragu recipe tastes like it came right out of Nonna’s kitchen!

Prep Time: 15 min
Cook Time: 2 hrs
Serves: 4




Eskort Smoked Mini Eisbein

15 ml

olive oil


onion, finely chopped


carrot, finely chopped


celery stalk, finely chopped

1 clove

garlic, finely chopped

5 ml

dried origanum

2 sprigs


2 sprigs



bay leaf

1 can

chopped tomatoes

60 ml

red wine vinegar

2.5 ml

black peppercorns

2.5 ml




500 g

shell pasta

60 g


160 g

Parmesan cheese, grated


  • Heat oil in a pot large enough to hold the mini eisbein and fry onion, carrot, celery, and garlic, stirring occasionally, until softened.

  • Add origanum, rosemary, thyme and bay leaf and stir to combine, cook for 1 minute.

  • Add pork, chopped tomatoes, red wine vinegar, peppercorns and nutmeg to the pot.

  • Add enough water to cover the mini eisbein halfway and bring to a boil.

  • Turn down heat, cover and simmer for 1 - 1 ½ hours, turning occasionally.

  • Remove lid for last half hour so that liquid can start reducing.

  • Remove eisbein from pot and shred meat using 2 forks, add meat back to pot and stir to combine, continue cooking until sauce has thickened – about 10 - 15 minutes.

  • Cook pasta according to packet instructions, drain once cooked, reserving some of the pasta water.

  • Add pasta to the pork and stir, adding reserved pasta cooking liquid as needed, until sauce coats pasta.

  • Mix in butter and half of the Parmesan and season with salt and pepper.

  • Serve pasta drizzled with olive oil and topped with more Parmesan.

Recipe Meal Types: - Winter Warmers - Lunch - Dinner - Entertaining
The following product can be used with this recipe:
Avaliable at Eskort Butcheries

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