Recipe by 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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pork shoulder roast, cut into cubes
dried rosemary leaves, crumbled
dried thyme leaves
ground black pepper
carrot, peeled and diced
dry red wine
1 (28 ounce) can
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.
This took hours and hours for the sauce to reduce and thicken to be considered a ragu. Even after that it still lacked body. I added some tomato paste which helped a little, but on the whole I wasn't too impressed with this one.
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!
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.
This is a very flavorful pork dish. I added one additional ingredient which sealed in the seasoning while the meat was being seared and browned. I dipped the cubed shoulder pork into flour. Dusted off the excess and then braised the meat in the pan. I used two cans of chicken broth instead of 1 can. This thickened the sauce beautifully . The extra sauce was then poured over my cooked egg noodle pasta. I had some Romano drated cheese, added that to the pasta sauce. A beautiful dish filled with flavor.
I served it over mashed potatoes and the whole family loved it. I got a cheaper cut of pork meat and it still got so tender I could cut it with a spoon.
Delicious. Needed something to do with pork shoulder that was quick! This was perfect served over rotini with a little parmesan cheese and some vegetables on the side.
This is seriously delish!! I loved it, however mine did turn out kind of greasy, but that's totally my fault because I always fill the pan too full of oil. I didn't use any wine only chicken broth, and I only had one 14.5 oz can of diced tomatoes. I had mine up too high so my sauce thickened up nicely and actually almost dissapeared. I will be making this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Braised Pork Ragu
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 124
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