Pork and Mushroom Ragù
A rich and flavorful ragù made with tender pork and earthy mushrooms, perfect for serving over pasta or polenta.
Nutrition
Calories: 350cal
Carbohydrate: 12g
Protein: 35g
Fat: 14g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
2 hr Cook
2 hr 20 min Total
4 Servings
Ingredients
- 1 tablespoon olive oil
- 1 pound pork shoulder, cut into 1-inch cubes
- Salt and freshly ground black pepper, to taste
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 tablespoon tomato paste
- 1 cup red wine
- 1 can (14.5 ounces) diced tomatoes
- 1 cup chicken stock
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 tablespoon fresh parsley, chopped
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Season the cubed pork shoulder with salt and black pepper.
- Add the pork to the pot in batches, browning all sides. Remove with a slotted spoon and set aside. Tip: Browning the meat in batches prevents overcrowding and ensures an even sear.
- In the same pot, add the chopped onion and sauté for about 3-4 minutes until soft and translucent.
- Add the minced garlic and sliced mushrooms. Cook until the mushrooms are browned and the garlic is fragrant, about 5 minutes.
- Stir in the tomato paste and cook for 1 minute, stirring constantly.
- Pour in the red wine, scraping the bottom of the pot to deglaze any browned bits. Let it simmer for 2-3 minutes.
- Return the browned pork to the pot and add the diced tomatoes, chicken stock, thyme, oregano, and bay leaf. Stir well.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the pork is tender.
- Remove the bay leaf and adjust seasoning with salt and pepper to taste.
- Garnish with fresh parsley before serving.
