Pork Ragu
This recipe is a great way to use leftover pork shoulder. It is simple to make, and the seasonings can be adjusted to your taste.
Servings: 8
Calories: 234kcal
Ingredients
- 6 cups Pork shoulder, cooked and chopped leftovers are great for this
- 1 medium onion, diced
- 1 cup bell peppers, diced
- 2 stalks celery, diced
- 1 tablespoon garlic, minced
- 1 cup dry white wine
- 2 cups chicken stock or broth
- 14 ounces crushed tomatoes
- 1 tablespoon tomato paste
- 2 tablespoon Worcestershire sauce
- 2 teaspoons sage I used fresh but dried would work also
- 2 teaspoons rosemary
- 3 bay leaves
- Tabasco sauce, to taste
- salt, to taste
- pepper, to taste
Instructions
- In a Dutch oven or large stock pot, sauté the onions, peppers, and celery, until tender and translucent.
- Add the garlic and cook about one minute.
- Stir in the wine and continue to cook until the wine is reduced by 2/3.
- Add the remaining ingredients, reduce the heat to low, and simmer for 40-45 minutes, stirring occasionally.
- Check your seasonings and adjust to your taste preferences.
- Serve over spaghetti squash, pasta, rice, or mashed potatoes.
Nutrition
Serving: 1cup | Calories: 234kcal | Carbohydrates: 14g | Protein: 21g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 60mg | Sodium: 376mg | Potassium: 792mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1034IU | Vitamin C: 42mg | Calcium: 66mg | Iron: 3mg