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Shredded Pork Ragù Pasta Recipe

Shredded pork ragu pasta

Shredded Pork Ragù Pasta

Chop Secrets
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Italian


  • Instant Pot Multi Pressure Cooker


  • 2 tbsp olive oil
  • 1 onion finely diced
  • 1 medium carrot chopped
  • 2 cloves garlic minced
  • 3 tbsp tomato paste
  • 1/2 cup beef broth
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/4 tsp pepper
  • 14.5 oz diced tomatoes 1 can undrained
  • 14.5 oz diced tomatoes 1 can drained
  • 1 1/2 - 2 lbs boneless pork shoulder or butt cut in half
  • 2 tbsp cornstarch
  • 12 oz fettuccine prepared according to package directions
  • shredded parmesan for garnish


  • Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  • When oil gets hot, add onion to the pot and saute 3 minutes. Add carrot and cook 3 minutes more. Add garlic and tomato paste and cook for 1-2 minutes more.
  • Add broth and seasonings to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Add tomatoes to the pot and stir. Add meat to the pot, turning once to coat.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 40 minutes.
  • When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  • Carefully remove the meat from the pot to a cutting board and shred.
  • In a small bowl, mix together 1/4 cup of pot juices and cornstarch. Stir into the pot until thickened.
  • Return the meat to to the pot and fold in the cooked pasta.
  • Serve hot topped with shredded parmesan.
Keyword Instant Pot, pork
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