Skip to main content
BROWSE

View Recipe

PORK RAGÙ

Active Time : 30 minutes
Total Time : 2 hours
Serves : 6 servings
INGREDIENTS
  • 1 1/2 pounds boneless pork loin roast [ribeye] cut into 2-inch pieces
  • 2 tablespoons 100% pure olive oil divided
  • 1 cup diced onion
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1 tablespoon chopped garlic
  • 1/2 cup dry red wine or chicken broth
  • 2 tablespoons chopped fresh rosemary
  • 1 28 ounce can hearty cut tomatoes undrained
  • 1 cup reduced sodium chicken broth
DIRECTIONS

Season pork with salt and pepper. In large saucepan or Dutch oven, heat 1 tablespoon oil over medium-high heat; add pork and cook until browned. Remove from pan; set aside.

Reduce heat to medium and add remaining 1 tablespoon oil. Add onions, carrots, celery and garlic; salt and pepper to taste. Sauté until onions begin to caramelize (about 8-10 minutes), stirring frequently.

Add pork back to pan. Add wine and rosemary; cook 2 minutes, scrapping bottom of pan to remove any cooked on bits.

Add undrained tomatoes and chicken broth. Bring to a boil; reduce heat and partially cover. Simmer, stirring occasionally, 1 hour. Remove cover; continue simmering until pork is fork tender (about 30 minutes). Using 2 forks, pull pork into bite-size pieces. Serve over polenta, pasta or rice, if desired.