Pork Neck Bone Ragout

Pork Neck Bone Ragout

A commonly overlooked cut of meat becomes a silky sauce in this southern favorite. Served over rice or pasta, this dish is sure to satisfy and impress.



  • 2lb Pork neck bones, rinsed
  • 2 T EVOO or other neutral oil
  • 28oz can crushed tomatoes + 10-14oz water
  • 1/2lb white or cremini mushrooms, cleaned, stemmed
  • 4 garlic cloves, sliced thin
  • 1/2 t red pepper flake
  • 6oz red wine, w/ 2T tomato paste
  • 2 T tomato paste, dissolved in wine
  • 2 Bay Leaves, crimped
  • S&P
  • Any leftover veggies, onion, tomato, carrot, bell pepper.



  • In large thick walled pot, preferably a dutch oven, heat oil on high until shimmering.
  • Heavily salt and pepper dry bones and introduce to pot. 
  • Using tongs, brown neck bones in batches until golden. Remove from heat.
  • Place garlic and red pepper flake in oil and pork drippings. Saute until garlic is fragrant.
  • Add mushrooms, any additional veggies, and allow to cook until onions (if used) have softened, and mushrooms are taking on color.
  • Deglaze pan with wine/tomato paste mixture and allow to reduce.
  • Once wine reduces, add tomatoes and about half a can of water to pot. Bring to a boil.
  • Reintroduce pork neck bones and meat. Reduce heat to a low simmer.
  • Simmer 1-3 hours.
  • Ragout is done when meat is falling from the bones and sauce is a dark red color. Taste should be very intense, with a strong umami flavor. 
  • Serve over steamed white rice or over

Serving Tip: Do your best to remove the bay leaves and any obvious bone fragments from the ragout. Though the meat separates freely from the bone with time, small fragments of bone may remain. Warn your diners as a chipped or broken tooth is no fun way to end a meal!