Pork Ragu
Braised pork ragu cooks slow in the oven forming a deep rich sauce that's great over pasta. Comfort food that's even better for leftovers.
Ingredients
- 2 tablespoons olive oil
- 2 ½ lbs Boneless pork butt/shoulder (cubed)
- 1 onion (diced)
- 2 carrots (grated)
- 2 celery stalks (diced)
- 4 cloves garlic (minced)
- 1 cup red wine
- 1 tablespoon balsamic vinegar
- 28 ounces can crushed tomatoes
- 4 cups chicken broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes
- 4 bay leaves
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 sprigs fresh parsley
- ¼ cup fresh parsley (chopped)
- 8 leaves fresh basil (chopped)
- 1 lb pasta
parmesan cheese
Instructions
- In a Dutch oven or large pot, heat olive oil over medium high heat until hot. Sprinkle salt and pepper over the pork cubes and add them to the hot oil along with the chopped onion. Cook, stirring often until the pork is brown on all sides, about 10 minutes. Remove to a plate. Drain all but a tablespoon of grease.
- In the same pot, add the carrots and celery, stirring until tender, about 5 minutes. Add garlic and cook an additional minute.
- Add wine and vinegar and cook, scraping up the brown bits for about 2 minutes. Return the pork and onions
- Add tomatoes, broth, tomato paste, Worcestershire sauce, dried herbs, and red pepper flakes. Tie the bay leaves into a bundle with the fresh thyme and rosemary with kitchen twine and add to the pot.
- Season with salt and pepper and reduce heat to a low simmer, partially covered. Cook for 2 ½ hours stirring occasionally.The sauce should be slightly thickened and the pork tender.
- Remove from heat and remove the herb bundle. Add fresh parsley and basil. Serve over pasta and sprinkle with fresh parmesan.
Nutrition
Calories: 509kcal | Carbohydrates: 56g | Protein: 42g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 85mg | Sodium: 733mg | Potassium: 1256mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3080IU | Vitamin C: 24mg | Calcium: 90mg | Iron: 4mg
