Braised Pork Ragu

Ingredients

For 6 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. 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. 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. 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.