Pork Ragu with Paprika and Olives

A juicy and aromatic ragu served with polenta, dumplings, gnocchi, or pasta. It would also pair well with some good homemade bread, as we’ll happily wipe our plates clean to the last drop.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 115 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • pieces Oil, vegetable oil, canola

  • 1 kg Meat, pork, neck

  • 2 piece Bell pepper, red, fresh

  • 2 piece Bell pepper, yellow, fresh

  • 2 piece Onion, raw

  • 3 pods Garlic, fresh

  • 500 g Tomato, red

  • 2 spoons Tomato, concentrate

  • 2 piece Spices, bay (leaves)

  • 6 twig Thyme, fresh

  • 0.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 3 dl Soup base, beef, cube

  • 1 handful Olives, black, in brine

Steps

  1. Peel the onion and garlic, then finely chop them separately. Rinse the pork under running water and pat it dry with paper towels. Cut it into approximately 2 cm cubes. Wash the peppers, clean them (remove stems and seeds), and slice them into strips. Wash the tomatoes. Place a pot with a larger amount of water on the stove and wait for it to boil. Cut out the stem from the tomatoes, then make a cross-shaped incision on the rounded side.

  2. Once the water boils, submerge the tomatoes in the boiling water for 15 to 30 seconds, then remove them with a slotted spoon and let them cool slightly. Peel the tomatoes. Cut the peeled tomatoes in half and squeeze out the seeds and liquid. Scrape out the remaining pulp with a knife. Finally, halve the tomatoes and slice them into pieces, then finely chop them.

  3. Heat oil in a large pot and fry the pork cubes in two or three batches. Set the fried meat aside on a warm plate. Once all the meat is fried, add the sliced peppers to the pot and fry them for 3 minutes, stirring occasionally, until they soften slightly.

  4. Remove the peppers from the pot and add the chopped onion. Add more oil if needed. Fry the onion, stirring occasionally, until it softens and becomes translucent. Then add the garlic and fry just until fragrant. Return the fried meat to the pot and add the chopped tomatoes, bay leaves, thyme, and tomato pulp. Mix everything well and season with pepper and salt to taste. Pour in the broth, cover the pot, and simmer slowly for 60 minutes.

  5. After 60 minutes of cooking, add the fried peppers to the pot, cover it again, and simmer for another 30 minutes. Add more broth or water if needed. About 5 minutes before the end of cooking, add the black olives.

  6. Serve the prepared dish on plates and accompany it with your chosen side.

Nutrition Information (Per 100g)

  • Calories: 112.29 kcal
  • Fat: 6.68 g
    • Saturated Fat: 1.79 g
  • Carbohydrates: 3.79 g
    • Sugars: 1.32 g
  • Protein: 7.53 g
  • Fiber: 0.77 g

Advice

Instead of broth, you can use water or wine. If you don’t have fresh tomatoes, you can use canned tomatoes. Be careful when salting the dish, as olives and broth are already salty.