Italian-Style Pork Ragu

When preparing this dish, the most work youll have is cleaning and chopping the vegetables. Everything else will be done for you by the stove and oven, which will ensure that the meat in the sauce becomes so tender that you wont even need to cut it with a knife. Not to mention the delicious and juicy sauce! You can serve the ragu with pasta, polenta, or gnocchi. We recommend making a batch to have on hand whenever you crave a good homemade meal but dont have much time to cook.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 155 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 3 spoons Oil, olive

  • 1 kg Meat, pork, shoulder

  • 1 piece Onion, raw

  • 2 piece Carrot, fresh

  • 2 piece Green, raw

  • pieces Garlic, fresh

  • pieces Thyme, fresh

  • pieces Spices, bay (leaves)

  • 2 spoons Tomato, concentrate

  • 240 ml Alcohol, Wine, Red

  • 2 cans Tomato, pieces - can

  • pieces Salt, table

Steps

  1. Preheat the oven to 160°C (320°F). Peel the garlic and onion, and finely chop them separately. Clean the vegetables, wash them, and cut them into small pieces. Finely chop the herbs.

  2. Cut the pork shoulder into four pieces (they should be roughly the same size) and season them with salt and ground pepper. Heat a pot, which is also suitable for baking in the oven, over medium heat. Add two tablespoons of oil and sear the pieces of meat in the hot oil (about 3 to 4 minutes on each side). Remove the seared meat from the pot and keep it warm on a plate.

  3. Pour the remaining oil into the pot and sauté the onion, celery, and carrot for about 5 minutes. Stir the vegetables while sautéing, and when they soften slightly and the onion becomes translucent, add the garlic. Lightly season the ingredients with salt and ground pepper, then add the chopped herbs and tomato paste. Cook over moderate heat, stirring constantly, for another 2-3 minutes.

  4. Pour the wine into the pot and use a wooden spoon to scrape the bottom well to release all the caramelized bits that formed during sautéing. Let half of the wine evaporate.

  5. Add the canned tomatoes and mix the sauce well. Add the bay leaf and return the seared pieces of meat to the pot. If needed, add a little water. Wait for the dish to come to a boil, then cover the pot with a lid and place it in the preheated oven for about 2 hours.

  6. Once the meat is completely tender, remove the pot from the oven. Shred the meat with a fork into pieces and mix it well with the tomato sauce. Taste the dish and adjust the seasoning with salt and/or ground pepper if needed.

  7. Serve the ragu with your choice of pasta, gnocchi, or polenta.

Nutrition Information (Per 100g)

  • Calories: 138.43 kcal
  • Fat: 9.17 g
    • Saturated Fat: 2.89 g
  • Carbohydrates: 3.81 g
    • Sugars: 0.55 g
  • Protein: 8.26 g
  • Fiber: 0.55 g