Braised Pork Ragu recipe

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Ingredients

2 pounds pork shoulder roast, cut into cubes
1 teaspoon dried rosemary leaves, crumbled
1 teaspoon dried thyme leaves
1 teaspoon ground black pepper
½ teaspoon salt
2 tablespoons olive oil
1 onion, diced
1 carrot, peeled and diced
2 cloves garlic, minced
½ cup dry red wine
1 (28 ounce) can diced tomatoes
1 cup chicken stock

Nutrition Info

263.2 calories
carbohydrate: 10.3 g
cholesterol: 54.9 mg
fat: 13.7 g
fiber: 2.3 g
protein: 19 g
saturatedFat: 3.8 g
servingSize: -
sodium: 559.5 mg
sugar: 5.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

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!

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