Pork Ragu

Name: Pork Ragu
Ingredients: 1 tablespoon oil; 3 pound pork shoulder/butt, trimmed and cut into 2-3 inch cubes; salt and pepper to taste; 1 cup onion, diced; 1 cup carrot, diced; 1 cup celery, diced; 1 cup granny smith apple, peeled, cored and diced (optional); 1 tablespoon garlic, chopped; 1/2 teaspoon ground fennel; 2 tablespoons tomato paste; 2 cups chicken broth; 1 (28 ounce) can crushed tomatoes; 1 sprig thyme (or 1 teaspoon fresh chopped or ½ teaspoon dried); 1 sprig rosemary (or 1 teaspoon fresh chopped or ½ teaspoon dried); 1 sprig sage (or 1 teaspoon fresh chopped or ½ teaspoon dried); 2 bay leaves; 1/2 cup heavy/whipping cream (or mascarpone); 1/4 cup parmigiano reggiano (parmesan cheese), grated; salt and pepper to taste

"A tasty slow simmered, melt in your mouth pork ragu!..."

INGREDIENTS

•

1 tablespoon oil

•

3 pound pork shoulder/butt, trimmed and cut into 2-3 inch cubes

•

salt and pepper to taste

•

1 cup onion, diced

•

1 cup carrot, diced

•

1 cup celery, diced

•

1 cup granny smith apple, peeled, cored and diced (optional)

•

1 tablespoon garlic, chopped

•

1/2 teaspoon ground fennel

•

2 tablespoons tomato paste

•

2 cups chicken broth

•

1 (28 ounce) can crushed tomatoes

•

1 sprig thyme (or 1 teaspoon fresh chopped or ½ teaspoon dried)

•

1 sprig rosemary (or 1 teaspoon fresh chopped or ½ teaspoon dried)

•

1 sprig sage (or 1 teaspoon fresh chopped or ½ teaspoon dried)

•

2 bay leaves

•

1/2 cup heavy/whipping cream (or mascarpone)

•

1/4 cup parmigiano reggiano (parmesan cheese), grated

•

salt and pepper to taste

Go To Recipe

review

►