Braised Pork Ragu

Name: Braised Pork Ragu
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 servings
Cuisine: Italian Inspired
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; 0.5 teaspoon salt; 2 tablespoons olive oil; 1 onion, diced; 1 carrot, peeled and diced; 2 cloves garlic, minced; 0.5 cup dry red wine; 1 (28 ounce) can diced tomatoes; 1 cup chicken stock

Total time: 1 h 10
servings: 6 servings
Dish type: Main dish

Contains sulphitesGluten-freeLactose-free

Prep

10 min

Cook

1 h

Total time

1 h 10

Ingredients

servings

2 pounds pork shoulder roast, cut into cubes
1 c. à café dried rosemary leaves, crumbled
1 c. à café dried thyme leaves
1 c. à café ground black pepper
0,5 c. à café salt
2 c. à soupe olive oil
1 onion, diced
1 carrot, peeled and diced
2 cloves garlic, minced
0,5 tasse dry red wine
1 (28 ounce) can diced tomatoes
1 tasse chicken stock

Method

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

calories: 263 kcal
fatContent: 14 g
fiberContent: 2 g
sugarContent: 6 g
sodiumContent: 560 mg
proteinContent: 19 g
cholesterolContent: 55 mg
carbohydrateContent: 10 g
saturatedFatContent: 4 g
unsaturatedFatContent: 0 g

Indicative values from the source, for the original recipe.

Source : allrecipes

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