Braised Pork Ragu

Name: Braised Pork Ragu
Total time: 70
Yield: 6
Ingredients: 2 pounds pork shoulder roast, cut into cubes; 1 teaspoon dried rosemary leaves, crumbled; 1 teaspoon dried thyme leaves; 1 teaspoon ground black pepper; 0.5 teaspoon salt; 2 tablespoons olive oil; 1 onion, diced; 1 carrot, peeled and diced; 2 cloves garlic, minced; 0.5 cup dry red wine; 1 (28 ounce) can diced tomatoes; 1 cup chicken stock

Recipe by KIRSTEN_R from allrecipes.com

Dinner 1 Hr. 10 Mins.

Ingredients

6 servings

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2 pounds pork shoulder roast, cut into cubes
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1 teaspoon dried rosemary leaves, crumbled
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1 teaspoon dried thyme leaves
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1 teaspoon ground black pepper
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0.5 teaspoon salt
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2 tablespoons olive oil

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1 onion, diced
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1 carrot, peeled and diced
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2 cloves garlic, minced
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0.5 cup dry red wine
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1 (28 ounce) can diced tomatoes
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1 cup chicken stock

Instructions

Season pork with the rosemary, thyme, pepper, and salt. Heat oil in a large large Dutch over over medium-high heat. Sear pork in the hot oil until well browned on all sides, about 10 minutes.
Stir onion and carrot into pot; cook until onion is soft, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
Pour in the wine; stir, scraping the bottom of the pot to release any browned bits from the bottom. Stir in the tomatoes and stock. Bring to a simmer; cook until meat is very tender and the sauce has thickened, about 30 minutes.