Italian Braised Pork Ragu Recipe
A perfect Italian dish spiced with rosemary and thyme leaves and fresh tomatoes that is best served for pasta, mashed potatoes or steamed rice. Lamb or beef can also be a substituted for this delicious dish. This recipe yields 5- 6 servings.
Italian Braised Pork Ragu
Ingredients
- 2 pounds pork shoulder roast, cut into cubes
- 1 (28 ounce) can diced tomatoes
- 1 cup chicken stock
- 1 teaspoon dried rosemary leaves, crumbled
- 1/2 cup dry red wine
- 1 carrot, peeled and diced
- 1 teaspoon dried thyme leaves
- 1 teaspoon ground black pepper
- 2 cloves garlic, minced
- 1 onion, diced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
Directions
- 1. First, season pork with the rosemary, thyme, pepper, and salt. After that, heat oil in a large large Dutch over over medium-high heat, and then sear pork in the hot oil until well browned on all sides, about 10 minutes.
- 2. Next, stir onion and carrot into pot; cook until onion is soft, about 3 minutes. Meanwhile, add the garlic and cook until fragrant, about 1 minute.
- 3. Lastly, pour in the wine; stir, scraping the bottom of the pot to release any browned bits from the bottom. And then, stir in the tomatoes and stock. Bring to a simmer; cook until meat is very tender and the sauce has thickened, about 30 minutes.
- 4. Italian braised Pork Ragu is ready to serve!
ENJOY!
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