Boring-Braised Beef Ragu

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Hearty, rich pork ragu is a standard sauce that pairs perfectly with magnificent egg noodles or pappardelle.

Commercial – Continue Studying Under

Complete Time:
10 hrs 15 minutes
  • 3 stalk celery
  • 1 medium carrot
  • 1 medium onion
  • 4 clove garlic
  • 1 tbsp. olive oil
  • 1 pork chuck roast
  • 1/4 c. tomato paste
  • 1 can diced tomatoes
  • 1 c. dry crimson wine
  • 2 sprig new rosemary
  • 1 lb. pappardelle or curly egg noodles
  • grated Parmesan cheese
  • Finely chopped new parsley


    1. Step 1In food processor, pulse celery, carrot, onion, and garlic except finely chopped, scraping down side of bowl every so frequently.
    2. Step 2In gargantuan skillet, heat oil on medium-excessive except scorching. Sprinkle pork in every single place with 1/2 teaspoon each and each salt and pepper. Add pork to skillet; cook dinner 6 to 8 minutes or except browned on each and either side, turning every so frequently. Switch pork to 6- to 7-quart sluggish-cooker bowl.
    3. Step 3To same skillet, add vegetable mixture and 1/4 teaspoon salt. Prick heat to medium. Cook dinner 5 minutes, stirring every so frequently. Add tomato paste; cook dinner 1 minute, stirring. Whisk in diced tomatoes and wine. Cook dinner 2 minutes, stirring and scraping up browned bits. Pour mixture over pork. Add rosemary. Quilt and cook dinner on low 10 hours or except very snug.
    4. Step 4Switch pork to slicing board. Toddle and discard chubby from cooking liquid. Use and discard chunks of chubby from pork. Shred pork into chunk-size chunks and return to cooking liquid. Encourage tossed with pappardelle; garnish with parsley and Parmesan, if desired.

sluggish braised pork ragu

Christopher Testani

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