Braised Pork Ragu

asian european french greek korean mediterranean middle eastern region main sweet sour bitter savory medium fast

Prep

24 min

Cook

46 min

Total

70 min

Ingredients (12)

2 pounds pork shoulder roast, cut into cubes g

1 teaspoon dried rosemary leaves, crumbled g

1 teaspoon dried thyme leaves g

1 teaspoon ground black pepper g

½ teaspoon salt g

2 tablespoons olive oil g

1 onion, diced g

1 carrot, peeled and diced g

2 cloves garlic, minced g

½ cup dry red wine g

1 (28 ounce) can diced tomatoes g

1 cup chicken stock g

Nutrition

kcal

fat

carbs

protein

Instructions

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.