One-Pot Braised Pork Ragù

We absolutely loved the One-Pot Braised Pork Ragù recipe. It was delicious and actually better in our opinion than the one we usually make with Veal. Try this recipe! We started with a Cauliflower Soup. The soup was so Creamy you would swear there was a ton of Cream in it. There is none! It is a rich delicious soup. You can get our recipe on our blog of: January 17, 2022.

One-Pot Braised Pork Ragù

 

New York Times

 

This vegetable-heavy baked ragù is a great way to stretch one pound of meat into a hearty pasta sauce. There’s only about 15 minutes of active work; the oven does the rest. Pork shoulder (also known as picnic shoulder) is a relatively inexpensive cut of pork that takes well to braising, which yields super flavorful and tender meat. Cubing it into small pieces helps it soften faster, while a little heavy cream helps tenderize the meat as it cooks. The versatile ragù can be served over pasta or polenta, and leftovers easily turn into craveable sandwiches the next day. The recipe is easily doubled and freezes extremely well, if you’d like to cook once and eat twice.

 

INGREDIENTS

Yield: 4 servings

 

¼      cup extra-virgin olive oil

2       pound pork shoulder, cut into ½-inch cubes

Kosher salt (such as Diamond Crystal) and black pepper

3       medium carrots, peeled and finely chopped (1½ cups)

1       medium yellow onion, diced into small pieces (1½ cups)

5       garlic cloves, minced

2       tablespoons tomato paste

1       (28-ounce) can whole tomatoes

1       fresh rosemary sprig

2       fresh basil sprigs, plus chopped leaves for garnish

¼      cup heavy cream

Cooked pasta or polenta, for serving

Freshly grated Parmigiano-Reggiano, for serving

 

PREPARATION

1.            Heat oven to 450 degrees.

2.            In a large Dutch oven, heat 2 tablespoons of the oil over medium. Add half of the pork to the pot and season with salt and pepper. Cook, stirring occasionally, until browned, 3 minutes; using a slotted spoon or tongs, transfer the pork to a plate. Repeat with the remaining pork and season with salt and pepper.

3.            Reduce heat to medium-low and add carrots, onions and 1 tablespoon of the oil. Season with salt and pepper, and cook, stirring occasionally, until onion is softened, about 3 minutes. Stir in garlic, then add tomato paste and the remaining 1 tablespoon oil, and cook, stirring continuously, until lightly caramelized, 3 minutes.

4.            Add pork and any accumulated juices, then the tomatoes and their juices, crushing the tomatoes with your hands as you add them. Stir in the rosemary, basil sprigs, cream and 2 cups of water; season with salt and pepper. Bring to a boil over high, cover and bake until pork is tender and sauce is thickened, about 1 hour 15 minutes. Discard rosemary and basil sprigs.

5.            Serve pork ragù over pasta or polenta. Top with some cheese and chopped basil.