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Braised Pork Ragu

Braised Pork Ragu

  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 10 m
KIRSTEN_R

KIRSTEN_R

A perfect make-ahead dish that is served best over Parmesan risotto, but is also great over pasta or potatoes! Lamb or beef can also be substituted and is just as delicious!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 10.3g
  • 3%
  • Protein:
  • 19 g
  • 38%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 559 mg
  • 22%

Based on a 2,000 calorie diet

Directions

  1. Season pork with the rosemary, thyme, pepper, and salt. Heat oil in a large large Dutch over over medium-high heat. Sear pork in the hot oil until well browned on all sides, about 10 minutes.
  2. Stir onion and carrot into pot; cook until onion is soft, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
  3. Pour in the wine; stir, scraping the bottom of the pot to release any browned bits from the bottom. Stir in the tomatoes and stock. Bring to a simmer; cook until meat is very tender and the sauce has thickened, about 30 minutes.
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Reviews

Sarah Jo
123

Sarah Jo

4/30/2010

Oh. Ma. Gawd. This was SO good. There were a couple of changes I made only because I'm really broke and have to use what I have. I used one pound of beef stew meat (pork was not on sale this week, but stew meat was) that I tenderized the heck out of and 8 oz. of quartered baby Bella mushrooms in place of the other pound of meat called for. When sauteing the onion, garlic and mushrooms together, I had to add a little butter in with the EVOO as the pan was a little dry with the added mushrooms. I served this with sour cream mashed potatoes and steamed broccoli. Insane flavor. I can't wait to try this with pork. NOTE: I had to use two different pans to saute, one for the onions, garlic and mushrooms and one for the beef. When I went to deglaze both pans, I used the cup of beef broth for one and the half cup of wine for the other. This way I didn't sacrifice any of the flavor because I had to cut the meat in half and use part mushrooms. Oh. Doi. I used beef broth instead of chicken.

cbjc
29

cbjc

12/9/2010

We really enjoyed this. I had no problem with the sauce not thickening. I served it over mashed potatoes. It's going in my comfort food "file" to make again!

Ed Denmat
26

Ed Denmat

4/23/2011

We're still swooning over this recipe. In anticipation of making this today, I went out to get some rosemary and thyme. So glad I took the time! My only tweek was a spoonful of tomato paste, and I diced up store tomatoes. I used the very last of my home made chicken stock, so I started a new stock while making this fantastic meal.

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