Pork Neck Ragu

I so enjoyed how the pork neck came out when I made melanzane that I decided to make a large batch of pork neck ragu. Some was enjoyed with hand cut pasta, and the rest was used to make agnolotti.

Pork Neck Ragu
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When I booked our accommodation in Naples I searched for 2 bedroom apartments. At the time, I was hoping Mark and Eva would join us. I found something within our budget that had one bathroom, but a washing machine. It is always great to be able to do laundry while we are away as it means there is less to pack. I made the booking for 2 people, not expecting the surcharge for an extra 2, to be a lot. So, when Mark said they would come for 4 nights, I contacted the people who look after the apartment. I asked what the additional cost would be, and was told it was 60% of the original fee. This was really ridiculous for a one bathroom apartment not even in the centre of the old city. I decided to look again booking.com to see if there was something cheaper.

Today’s inspirational recipe from Lavender and Lime ♥ Pork Neck Ragu ♥ #LavenderAndLime Click To Tweet

The choice was very limited to say the least when I tried looking for a two bedroom, two bathroom apartment with a washing machine. Deciding two bathrooms was more important than being able to do laundry, I filtered that out. Not only did I find a great apartment, but it is really close to the old city limits. And even closer to the public transport. To make the deal even sweeter, the price, including city taxes and cleaning, was cheaper than the first apartment I found. I was glad I could stick within our budget, and find something more suitable for our needs. Do you think a washing machine is a necessity when you travel? And would you rather share a bathroom and be able to do laundry? Or have your own bathroom?


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5 from 1 vote

Pork Neck Ragu

Serve with thick, hand cut pasta
Recipe Category: Italian
Makes enough for: 4 people
All Rights Reserved: An original recipe from Lavender and Lime


  • 15 mls olive oil, divided
  • 500 g pork neck chops, bone in
  • salt and fresh ground black pepper to season
  • 1 small onion, peeled, cut in half and diced
  • 1 large clove garlic, peeled and thinly sliced
  • 1 rib celery, diced
  • 1 small carrot, peeled and diced
  • 60 mls red wine
  • 400 g tinned tomatoes, lightly crushed
  • 5 mls dried Italian mixed herbs
  • 1 bay leaf
  • 0.625 mls xylitol
  • 300 g Fresh tagliatelle or a dried pasta of your choice, cooked al dente


  • Place half of the olive oil into a pot that has a lid, and heat over a medium to high temperature
  • Brown the pork in batches, seasoning as you brown them, and set aside
  • Add the rest of the oil, and heat, lowering the temperature slightly
  • Add the onions and sauté until soft
  • Add the garlic, celery and carrot, season generously and sauté until the carrot has softened
  • Add the wine and increase the temperature to allow the wine to boil for a few minutes
  • Add the pork, tomatoes, herbs, bay leaf, and xylitol
  • Season again, place the lid on and reduce the temperature
  • Leave to simmer for 1 hour and 30 minutes, then remove the lid and simmer for another 30 minutes
  • Remove the meat and set aside
  • Increase the temperature slightly and cook the sauce for 30 minutes, stirring occasionally
  • Remove the bay leaf and blend the sauce until smooth
  • Slice the meat into small, bite sized pieces and discard the bones
  • Add the meat to the sauce, mix together and reheat as needed
  • Serve with fresh tagliatelle or a dried pasta of your choice
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