Braised Pork Ragu

Name: Braised Pork Ragu
Cook time: 10 min
Yield: 6 Servings
Ingredients: pounds of pork shoulder roast, sliced into cubes: 2; teaspoon of rosemary leaves, dried and crumbled: 1; teaspoon of thyme leaves, dried: 1; teaspoon of black pepper, ground: 1; teaspoon of salt: 1/2; tablespoons of olive oil: 2; onion – diced: 1; carrot, peeled and diced: 1; cloves of garlic – minced: 2; cup of dry red wine: 1/2; can of diced tomatoes: 1; cup of chicken stock: 1

Features:

Cuisine:

Italian

1 hr 10 mins
Serves 6
Medium

Ingredients

2 pounds of pork shoulder roast, sliced into cubes
1 teaspoon of rosemary leaves, dried and crumbled
1 teaspoon of thyme leaves, dried
1 teaspoon of black pepper, ground
1/2 teaspoon of salt
2 tablespoons of olive oil
1 onion – diced
1 carrot, peeled and diced
2 cloves of garlic – minced
1/2 cup of dry red wine
1 can of diced tomatoes
1 cup of chicken stock

How to Make Braised Pork Ragu

Take the pork cubes and season them with rosemary, thyme, pepper, and salt.
In a large Dutch pan, heat oil over a medium-high heat.
Sear pork in the hot oil for ten minutes until the meat is well browned from all sides.
Stir onion and carrot into the pot and cook for 3 minutes until onion is soft and translucent.
Add the garlic and cook until it is fragrant.
Pour the dry red wine into the pot and stir the contents so that no bits are left stuck at the bottom of the pot.
Add tomatoes and chicken stock to the pot and bring the mixture to simmer.
Cook for about 30 minutes until the meat is very tender and the consistency of the sauce is thick.

Trivia

Braised Pork Ragu is a variation of an Italian cuisine, Ragu, which is a meat-based sauce served with pasta.
Prepared first in the 18^th century, Ragu was a creation of Alberto Alvisi.

Braised Pork Ragu rose from the Southern Italian regions and pork is often replaced with beef or sausages.