OK, I have this ready to go in my crockpot for tomorrow's supper. It smells great. The original recipe calls for cooking it on the stovetop but I am going to try 6 hours on low and have it ready when I get home from work tomorrow and I will report back.
2 pounds pork shoulder roast, cut into cubes
1 teaspoon dried rosemary leaves, crumbled
1 teaspoon dried thyme leaves
1 teaspoon ground black pepper
1/2 teaspoon salt
2 tablespoons olive oil
1 onion, diced
1 carrot, peeled and diced
2 cloves garlic, minced
1/2 cup dry red wine
1 (28 ounce) can diced tomatoes
1 cup chicken stock
1.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.
2.Stir onion and carrot into pot; cook until onion is soft, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
3.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.
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1 comment:
I made this the other night and it was DELISH! It would have been better over some noodles. I think when I make it for my Mom, I will slice an onion or two in half and just set them on the top of the ingredients to infuse the flavor into the ragu without having the onion bodies that my Mom isn't fond of!
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