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5 from 6 votes

Leftover Pulled Pork Ragu

* Step by step photos and video above*This Leftover Pulled Pork Ragu is the perfect way to use up leftovers and turn it into something truly special. A ragu that's ready from start to finish in just 40 minutes and tastes incredible. Toss with your favorite pasta and serve with crusty bread.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Italian
Servings: 4 -6 servings
Calories: 676kcal
Author: Emily Kemp



  • Bring a large pot of salted water to a boil and cook the pasta until al dente (according to packet instructions). Heat olive oil in a large pan and add the diced carrot, celery, and onion, cook until soft and translucent, around 10 to 15 mins.
  • Then add the red wine and reduce by half or until the smell of wine has disappeared.
  • Add the tomato paste, passata (pureed tomatoes) and 1 cup of water rinsed out from the passata can or jar, stir. Simmer the sauce down on a medium heat for another 10 to 15 minutes
  • Once the sauce has reduced add the leftover pulled pork to the sauce and leave on the heat for another 5 minutes until heated through then add cooked pasta and toss to coat.




  • Soffrito - soffrito is finely chopped carrot, celery and onion that's slowly cooked until softened and just starting to brown. Now THIS is a really important step that creates a great depth of flavour to the sauce. Don't be tempted to rush it or you won't see the benefits.
  • High-quality tomatoes - I've said this so many times because it's SO important if you use cheap tomatoes your sauce will likely be bland and acidic tasting. This is my favourite brand that I use all the time and always gives the most delicious flavour.
  • Using passata/sieved tomatoes - passata is much more concentrated than canned chopped tomatoes so it's an easy way to get a rich tomato sauce, fast!

Extra Tips

  • Make sure to slowly cook the soffrito until soften on medium heat (don't turn up the heat, see the video and step by step photos for reference)
  • Make sure to reduce the wine down for extra flavour.
  • Use pureed tomatoes for rich flavour fast.
  • Make sure to roughly chop the pulled pork before adding to the sauce.
  • You can use any pasta shape for this recipe, I love using a long shape such as bucatini or pappardelle.
  • I used 300g (2 cups) of leftover pulled pork but you could also get away with less if you don't have as much.
  • Serve with freshly grated parmesan.
  • Leftover pulled pork ragu can be stored in the fridge or freezer (without the cooked pasta). To reheat from frozen make sure to defrost it completely then reheat on the stove until piping hot all the way through. You may need to add a splash of water to help loosen the sauce.


Calories: 676kcal | Carbohydrates: 111g | Protein: 30g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 50mg | Sodium: 802mg | Potassium: 943mg | Fiber: 6g | Sugar: 28g | Vitamin A: 3470IU | Vitamin C: 18.5mg | Calcium: 117mg | Iron: 4.9mg