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Rich and satisfying Pork Sugo combines tender sauteed pork loin with classic Italian red wine and whole tomato sugo. Made using simple ingredients, this deeply flavorful dish is guaranteed to impress everyone at the dinner table!
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Sugo Recipe
After trying classic Italian sugo for the first time, my family practically begged me to learn how to make it at home. This is the most flavorful Italian meat sauce you will ever try, and you will not believe how well it pairs with succulent pork loin!
Braised pork sugo tastes incredible over everything from pasta and rice to polenta. Best of all, it uses easy ingredients, and requires minimal prep. After getting it set up, you'll let it simmer on the stove for an hour or more until the pork is fall-apart tender and the sauce is deeply flavorful.
I guarantee once you try this sugo recipe with pork, you will want to make this crave-worthy meat sauce to use with everything.
Pork Sugo Ingredients
- Pork loin, cubed
- Canned whole peeled tomatoes (San Marzano style)
- Yellow or white small onion, chopped
- Olive oil
- Garlic, minced
- Red wine
- Red pepper flakes
- Fresh basil, chopped
- Salt and pepper, to taste
- Bucatini pasta, or pasta of choice
If you don't have red wine or wish to replace it, substitute beef broth. Note, the flavor will differ from red wine.
How to Make Pork Sugo
- Add oil to a skillet over medium heat on the stove. Once hot, add pork loin, searing on all sides until browned and cooked through (145°F as measured by a meat thermometer). Remove and set aside.
- Add remaining oil to a large dutch oven over medium heat.
- Once hot, saute onion and garlic for 3-5 minutes until fragrant.
- Pour in canned whole peeled tomatoes and stir to combine. If you prefer, mash the tomatoes with the back of your spoon.
- Add the red wine.
- Season with salt, pepper, red pepper flakes and fresh basil. Stir to combine.
- Add cooked pork to the sauce and combine well.
- Let the sauce simmer for at least 1 hour, stirring occasionally, until the pork is fork-tender and shreds easily.
- Serve, and enjoy!
Pork Sugo Recipe Tips
- Smoother sauce: If you want an even smoother sauce, run it through a blender.
- Pork cuts for sugo: Although we use pork loin in this recipe, you can use any type of pork you prefer as long as it shreds well. Pork loin, pork tenderloin, pork butt, and pork shoulder roast all make good pork stew meats.
- Quality ingredients: For best results with flavor, use a high-quality red drinking wine and high-quality olive oil when making pork sugo.
- Let it simmer: If you want an even deeper flavor profile and have the time, let the sugo cook for longer than 1 hour. Just remember to stir it occasionally.
- Use any pasta you like: You can pair sugo with any pasta you like. I used bucatini, but pappardelle, tagliatelle, and rigatoni work well as well. Or, serve it over rice or polenta to try something new.
Braised Pork Sugo FAQ
Although in this case "sugo" refers to an Italian meat sauce, it can mean many things, including the pan drippings from cooking meat. However, as a tomato based sauce with meat added, sugo can also be a form of ragu, which is an Italian sauce using minced meat.
Traditionally, sugo will use a blend of whole tomatoes, garlic, onions, olive oil, and seasonings, but it can be modified to include other ingredients, such as a protein like pork or beef.
Pork Pasta Recipes
- Italian Sausage Lasagna
- Pulled Pork Pasta
- Spaghetti with Sausage
- Sausage Baked Ziti
- Creamy Pasta with Sausage
Did you enjoy this recipe? Try more of my best pork recipes, and leave a comment and rating below! We love to hear from you.
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Pork Sugo
Equipment
- 1 Skillet
Ingredients
- 1 pound cubed pork loin
- 28 oz. whole peeled tomatoes San Marzano style (canned)
- 1 small onion yellow or white, chopped
- 3 Tablespoons olive oil divided into 2 and 1 Tablespoons
- 3 cloves garlic minced
- ½ cup red wine
- pinch red pepper flakes
- 3-4 leaves fresh basil chopped
- salt to taste
- pepper to taste
- bucatini pasta or pasta of choice
See our Beef Temperature Chart for helpful tips on cooking any cut of beef!
Instructions
- Add oil to a skillet over medium heat on the stove. Once hot, add pork loin, searing on all sides until browned and cooked through (145°F as measured by a meat thermometer). Remove and set aside.1 pound cubed pork loin, 3 Tablespoons olive oil
- Add remaining oil to a large dutch oven over medium heat. Once hot, saute onion and garlic for 3-5 minutes until fragrant.1 small onion, 3 cloves garlic
- Pour in canned whole peeled tomatoes and stir to combine. If you prefer, mash the tomatoes with the back of your spoon.28 oz. whole peeled tomatoes
- Add red wine and stir to combine.½ cup red wine
- Season with salt, pepper, red pepper flakes and fresh basil. Stir to combine.pinch red pepper flakes, 3-4 leaves fresh basil, salt, pepper
- Add cooked pork to the sauce and combine well.
- Let the sauce simmer for at least 1 hour, stirring occasionally, until the pork is fork-tender and shreds easily.
- If serving with pasta, prepare according to package directions and top with pork sugo. Enjoy!bucatini pasta
Video
Notes
- Smoother sauce: If you want an even smoother sauce, run it through a blender.
- Pork cuts for sugo: Although we use pork loin in this recipe, you can use any type of pork you prefer as long as it shreds well. Pork loin, pork tenderloin, pork butt, and pork shoulder roast all make good pork stew meats.
- Quality ingredients: For best results with flavor, use a high-quality red drinking wine and high-quality olive oil when making pork sugo.
- Let it simmer: If you want an even deeper flavor profile and have the time, let the sugo cook for longer than 1 hour. Just remember to stir it occasionally.
- Use any pasta you like: You can pair sugo with any pasta you like. I used bucatini, but pappardelle, tagliatelle, and rigatoni work well as well. Or, serve it over rice or polenta to try something new.
Nutrition
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