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Easy Braised Pork Ragù


  • Author: Julie
  • Total Time: 2 hours 30 mins
  • Yield: 4

Ingredients

Scale
  • Extra-virgin Olive Oil
  • 3 lbs Pork Shoulder, de-boned and cut into large chunks (Trim any rind and thick layers of fat)
  • 2 onions, diced
  • 6 cloves garlic, crushed
  • 1 large carrot, chopped
  • 3 ribs celery, chopped
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 2 sprigs fresh Oregano
  • 1 cup white wine
  • ½ cup chicken stock
  • 1 28oz can of crushed tomatoes
  • Salt and pepper, to taste
  • 1 450g bag of pasta (Penne, orecchiette or cavatelli pasta)
  • Parmesan Cheese for serving

Instructions

  1. Cut and prepare all of your vegetables and set aside (onion, garlic, carrots and celery). Wash and tie the herbs (thyme, oregano and bay leaf) into a bundle using kitchen twine. Pat the pork pieces dry with a paper towel (you will get a better sear on the meat if you remove the moisture). Liberally coat the pork pieces with salt and pepper.
  2. Heat a heavy bottomed sauce pot coated with olive oil over medium-high heat until hot but not smoking. Begin to sear both sides of your pork pieces being sure not to crowd the pot (about 3 minutes per side). You may do this part in several batches as you want to make sure you have a nice sear on the pork. Remove the meat from the pot and set aside.
  3. Add your vegetables and herb bundle to the pot and cook until the vegetables have softened (about 8 minutes). Add the wine to the pot and use a wooden spoon to scrape any brown bits from the bottom of the pot. Bring the wine to a simmer and continue to cook until the liquid has reduced by half (about 6-10 minutes).
  4. Add tomato sauce and chicken stock to the pot and bring to a boil. Lower the heat so that the sauce is just simmering and nestle the pork pieces into the sauce. Cook on very low heat for about 1 hour and 45 minutes to 2 hours, being sure to stir the sauce every 30 minutes or until the pork pieces pull apart easily with a fork. Remove the pork from the pot and put onto a plate. Remove the herb bundle from the pot and discard. Using two forks, shred the pork into bite-sized pieces. Return the shredded pork to the sauce and keep warm over very low heat.
  5. Cook your pasta according to package directions. Toss the cooked pasta with the pork ragù to coat the pasta. Serve hot with a drizzle of olive oil and Parmesan cheese shavings on top.
  • Prep Time: 30 mins
  • Cook Time: 2 hours