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Slow-Cooked Pork Ragu

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PREP TIME
10 min
COOKING TIME
60 min
TOTAL TIME
70 min
SERVINGS
6 servings
Dinner
Slow-Cooked Pork Ragu
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
Instructions
1
Prepare the pork by sprinkling it with a blend of fragrant herbs, including rosemary and thyme, as well as a pinch of black pepper and salt.
2
Heat a generous amount of oil in a substantial Dutch oven over medium-high heat.
3
Sear the pork in the hot oil until it develops a rich, even brown color on all sides, taking approximately 10 minutes to achieve this.
4
Next, add sliced onions and carrots to the pot, stirring them into the sizzling oil. Continue cooking until the onions have softened and become translucent, a process that should take around 3 minutes.
5
Introduce minced garlic into the pot and cook until it releases its distinctive aroma, a step that typically requires about 1 minute.
6
Now, pour in the wine, stirring it into the mixture to help release any caramelized residue that may have accumulated at the bottom of the pot. Use a spatula to scrape the bottom of the pot, coaxing out any browned bits that may have formed during cooking.
7
Add canned tomatoes and stock to the pot, stirring them in to combine with the other ingredients. Bring the mixture to a gentle simmer and continue cooking until the meat is extremely tender and the sauce has thickened, a process that should take approximately 30 minutes.