Name: Braised Pork Ragu
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Pork shoulder roast, cut into cubes - 2 pounds; Dried rosemary leaves, crumbled - 1 teaspoon; Dried thyme leaves - 1 teaspoon; Ground black pepper - 1 teaspoon; Salt - ½ teaspoon; Olive oil - 2 tablespoons; Onion, diced - 1; Carrot, peeled and diced - 1; Garlic, minced - 2 cloves; Dry red wine - ½ cup; Diced tomatoes - 1 (28 ounce) can; Chicken stock - 1 cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Braised Pork Ragu

1. Pork shoulder roast, cut into cubes - 2 pounds

2. Dried rosemary leaves, crumbled - 1 teaspoon

3. Dried thyme leaves - 1 teaspoon

4. Ground black pepper - 1 teaspoon

5. Salt - ½ teaspoon

6. Olive oil - 2 tablespoons

7. Onion, diced - 1

8. Carrot, peeled and diced - 1

9. Garlic, minced - 2 cloves

10. Dry red wine - ½ cup

11. Diced tomatoes - 1 (28 ounce) can

12. Chicken stock - 1 cup

How to cook deliciously - Braised Pork Ragu

1. Stage

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. Stage

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. Stage

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.