Pork Ragu

A perfect meal: meat ragu served with roasted polenta, pasta, or just crispy white bread and a tomato salad. Its even better when reheated!

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 70 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 60 g Oil, plant, sunflower

  • 2 piece Onion, raw

  • 600 g Meat, pork, shoulder

  • 1 spoon Flour, Wheat, bread flour

  • 3 pods Garlic, fresh

  • 150 g Tomato, pieces - can

  • 2.5 dl Soup base, beef, cube

  • 1 teaspoon Salt, table

  • 0.25 teaspoons Spices, pepper, black

  • 1 piece Spices, bay (leaves)

  • 1 piece Bell pepper, red, fresh

  • 1 dl Sour cream

Steps

  1. First, wash the meat and dry it well. Then, trim any visible fat and sinew from the meat and cut it into bite-sized pieces. Peel and finely chop the onion and garlic. Wash the bell pepper, remove the stem and seeds, then slice it into strips.

  2. Place a pot with the broth base on the stove and let it warm up to lukewarm. Heat a pot with oil over medium-high heat. Sauté the onion in the hot oil until translucent. Add the meat and sear it on all sides until browned. Dust it with flour, stir, and add the garlic. Continue stirring and cooking until the garlic becomes fragrant. Then, add the tomato puree and pour in 2 dl of the broth base. Season with salt, pepper, and a bay leaf. Stir well.

  3. Reduce the heat, cover the pot, and let it simmer for 1 hour. Occasionally check the amount of liquid and add more broth base if needed. 15 minutes before the end of cooking, add the bell pepper, and just before finishing, stir in the sour cream.

  4. Remove the bay leaf from the pot. Divide the dish onto plates and serve with your chosen side.

Nutrition Information (Per 100g)

  • Calories: 201.45 kcal
  • Fat: 15.12 g
    • Saturated Fat: 3.92 g
  • Carbohydrates: 4.11 g
    • Sugars: 0.75 g
  • Protein: 9.98 g
  • Fiber: 0.28 g