Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Braised Pork Ragu

4

0 min

Braised Pork Ragu

Braised Pork Ragu Photo 1

Category

Pork Recipes

Time

0 min

Serving

6 persons

Calories

263

Rating

4.00★ (148)

Cuisine

Italian
Author: Victoria Buriak
A perfect make-ahead dish that is served best over Parmesan risotto, but is also great over pasta or potatoes! Lamb or beef can also be substituted and is just as delicious!

Ingredients

  • pork shoulder roast: 2 pound (cut into cubes)
  • rosemary leaves, crumbled: 1 tsp (dried)
  • thyme leaves: 1 tsp (dried)
  • ground black pepper: 1 tsp
  • salt: 0.5 tsp
  • olive oil: 2 Tbsp
  • onion: 1 piece (diced)
  • carrot: 1 piece (diced)
  • garlic: 2 clove (minced)
  • dry red wine: 0.5 cup
  • tomatoes: 1 can (28 ounce can, diced)
  • chicken stock: 1 cup

Metric Conversion

Stages of cooking

Braised Pork Ragu Photo 21
Braised Pork Ragu Photo 32
Braised Pork Ragu Photo 43
  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.
    Braised Pork Ragu Photo 2
  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.
    Braised Pork Ragu Photo 3
  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.
    Braised Pork Ragu Photo 4

How did you like this article?

You may also like