Braised Pork Ragu
roast, tomatoes, chicken, wine, onion, carrot, garlic
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 1/2 teaspoon salt 2 tablespoons olive oil 1 onion, diced 1 carrot, peeled and diced 2 cloves garlic, minced 1/2 cup dry red wine 1 (28 ounce) can diced tomatoes 1 cup chicken stock
Directions for Braised Pork Ragu Recipe
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. Stir onion and carrot into pot; cook until onion is soft, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. 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.
Read the full directions on Allrecipes.com
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