Pork and Rosemary Ragu
Course:
Dinner
Total Time:
3 hours, 30 minutes
Ingredients
- 1100 grams Pork Shoulder
- 2 Carrot (diced)
- 2 Celery (diced)
- 1 Onion (diced)
- 8 cloves Garlic
- 2 tablespoons Tomato Puree
- 250 millilitres Red Wine
- 800 grams Chopped Tomatoes (or plum -- crushed up)
- 250 millilitres Chicken Stock
- Parmesan Cheese (rind)
- 5 sprigs Rosemary (fresh)
- 2 Bay Leaf
- Fresh Pasta
Notes
Start around 1:30pm. Originally served with pasta, but kind of better without tbh (like a stew).
Steps
Takes 3.5 hours. Start around 1:30pm.
Originally served with pasta, but kind of better without tbh.
- Quarter the pork shoulder, pat dry, and then leave uncovered in the fridge for a few hours to dry out.
- Remove from fridge and season liberally on all sides with salt and pepper.
- Preheat oven to 140 degrees C.
- To a Dutch oven over medium high heat, add a drizzle of olive oil. Sear meat on all sides until there is a golden crust, about 3-4 minutes per side. Remove from Dutch oven and set aside.
- Add your onion with some salt and pepper. Cook these for a few minutes until the pot is effectively deglazed.
- Add the celery and carrot. Stir and let soften for about 4-5 minutes.
- Add garlic and stir for about 30 seconds.
- Add the tomato paste and stir for about 2-3 minutes.
- Add the wine and let it reduce by half.
- Add the tomatoes, chicken stock, and another pinch of salt and pepper. Stir.
- Add back your pork, the parmesan cheese rind, and bay leaves/rosemary tied together with kitchen twine. Cover and transfer to oven. Let cook for 2 and a half hours.
- Remove from oven. Remove the bay leaves and rosemary in kitchen twine and the Parmesan cheese rind. Remove pork and shred. Add pork back to sauce and stir.
Source: https://www.instagram.com/reel/DFYU3SOSS0u/?igsh=eWI1cXJqMXU5MGox