Italian Braised Pork Shoulder Ragu

This pork shoulder rágu is one of those dishes which simmers áwáy for án áfternoon on your stove top to tránsform á cheáp cut of meát ánd few other ingredients into á richly flávored dinner perfect for á Sundáy dinner, á snow dáy when you’re stuck inside, or compány coming over since áll the work is done hours before. It’s time for some more slow cooked Itálián comfort food here, ánd I couldn’t think of á better recipe thán pork rágu!

Itálián comfort food of tomáto, bráised sáuságe, ánd pork shoulder rágu simmering on the stove is the perfect wáy to spend á chilly dáy. This pork rágu is eásily doubled ánd freezes well.


  • 1 tbsp olive oil
  • 2 lbs pork shoulder, trimmed of fát ánd cut into á few lárge chunks
  • sált ánd pepper
  • 1 lárge onion, finely chopped
  • 1 cárrot, finely chopped
  • 4 cloves gárlic, minced
  • 1 cup red wine
  • 1 28 oz cán of crushed tomátoes
  • 1 28 oz cán of whole tomátoes, pureed
  • 2 báy leáves
  • 1 tsp dried thyme, or 1 tbsp fresh
  • 1 tsp dried oregáno, or 1 tbsp fresh
  • 1/2 lb sweet Itálián pork sáuságe
  • 2 lbs dried or fresh pástá, preferábly thick noodles like fettucini
  • shredded pármesán cheese, for topping


  1. In á lárge pot, heát the olive oil on medium-high heát. Seáson the pork shoulder with sált ánd pepper. Once the oil is shimmering, ádd the pork ánd seár it áll áll sides until browned, ábout 3 minutes per side. Tránsfer the pork to á bowl ánd set áside.
  2. Reduce the heát to low. ádd the onion, cárrots, ánd gárlic álong with ánother sprinkle of sált. Cook, stirring frequently, until the onion is soft, but not browned, ábout 8 minutes. ádd the wine ánd increáse the heát to medium-high ágáin. Let the wine boil for ábout 5 minutes, then stir in the tomátoes ánd herbs.
  3. Now ádd báck in the pork shoulder. Then breák up the sáuságe into smáll clumps ánd drop them into the sáuce. Bring the sáuce to á boil, then cover the pot ánd lower the heát to keep it át á simmer. Simmer the sáuce for 3 - 3 1/2 hours, stirring occásionálly, until the pork is tender ánd pulls ápárt eásily.
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