Braised pork ragu –Gather ’round, family! Today, we’re diving into something that’s as heartwarming as a Sunday dinner at Grandma’s house: Braised Pork Ragu with Homemade Pasta. Trust me, this dish is packed with flavor and nostalgia—perfect for a cozy meal with loved ones. Let’s get to it!
Braised Pork Ragu with Homemade Pasta
First things first, let’s take a look at this gorgeous dish.
Ingredients:
- 3 pounds pork shoulder, cut into chunks
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup red wine
- 1 can (28 oz) crushed tomatoes
- 2 cups chicken or beef broth
- 2 tablespoons tomato paste
- 1 tablespoon fresh thyme, chopped
- 1 bay leaf
- Salt and pepper to taste
- Your favorite pasta (homemade if you’re feeling adventurous!)
Instructions:
- Start by seasoning the pork shoulder with salt and pepper. In a large pot or Dutch oven, heat some oil over medium-high heat. Brown the pork on all sides, then set it aside on a plate.
- In the same pot, add the onions, carrots, and celery. Cook until they soften, around 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
- Pour in the red wine to deglaze the pot, scraping up any brown bits from the bottom. Let the wine reduce for about 5 minutes.
- Add the crushed tomatoes, broth, tomato paste, thyme, bay leaf, and the browned pork back into the pot. Bring everything to a simmer.
- Cover the pot and let it cook on low heat for about 2 to 3 hours, or until the pork is tender and falls apart easily.
- Once the ragu is ready, prepare your pasta according to package instructions or roll out some homemade dough. Serve the ragu over the pasta and garnish with fresh herbs if you’ve got any!
This Braised Pork Ragu with Homemade Pasta is a show-stopper, no doubt! Each bite brings together all those hearty flavors and reminds you of home-cooked goodness. So, gather your folks and dig in—good food is meant to be shared, after all!