Braised Pork Ragu Recipe

Braised Pork Ragu Recipes

  • PREP 10 mins
  • COOK 1 hr
  • READY IN 1 hr 10 mins 


Original recipe makes 6 servings
  •  2 pounds pork shoulder roast, cut into cubes
  •  1 teaspoon dried rosemary leaves, crumbled
  •  1 teaspoon dried thyme leaves
  •  1 teaspoon ground black pepper
  •  1/2 teaspoon salt
  •  2 tablespoons olive oil
  •  1 onion, diced
  •  1 carrot, peeled and diced
  •  2 cloves garlic, minced
  •  1/2 cup dry red wine
  •  1 (28 ounce) can diced tomatoes
  •  1 cup chicken stock

  1. Season pork with the rosemary, thyme, pepper, and salt. Heat oil in a large large Dutch over over medium-high heat. Sear pork in the hot oil until well browned on all sides, about 10 minutes.
  2. Stir onion and carrot into pot; cook until onion is soft, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
  3. Pour in the wine; stir, scraping the bottom of the pot to release any browned bits from the bottom. Stir in the tomatoes and stock. Bring to a simmer; cook until meat is very tender and the sauce has thickened, about 30 minutes.

Related Labels:

No comments for: "Braised Pork Ragu Recipe"

Leave a Reply

More Latest