Braised Pork Ragu

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!


Recipes · Cuisine · European · Italian


Prep Time: 10 mins
Cook Time: 1 hrs
Servings: 6
Total Time: 1 hrs 10 mins
Yield: 6 servings

Ingredients

Ingredients List

  • 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


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.


Nutrition Facts (per serving)

Nutrition Facts
263 Calories
14g Fat
10g Carbs
19g Protein


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