Ingredients
- 3 clove garlic minced
- 1/2 onion finely chopped
- 2 tbsp Tomato paste
- 3/4 Pound Pork tenderloin Cut into 3-4 inch cubes
- 1 Tablespoon Extra-virgin olive oil
- 14 oz diced tomato
- 1 cup Beef broth
- 2 sprig thyme
- 1 sprig rosemary
- 6 oz Shiitake mushrooms sliced
Instructions
- Season pork with salt and pepper. Heat oil in a large heavy pot over medium. Cook pork, turning often until evenly browned, about 10 minutes. Transfer to a platter and pour off pan drippings.Add onion and garlic to pot and cook, stirring occasionally, until onion is starting to brown and caramelize, about 8 minutes. Add tomato paste and cook, stirring occasionally, until slightly darkened in color, 5 minutes.Add beef brith and cook, scraping up any browned bits, until reduced by about half, 5 minutes.Add tomatoes, then add thyme, rosemary. Add pork with any juices accumulated on the platter; season with salt and pepper.Bring liquid to a boil, then reduce heat and simmer, partially covered, until pork is falling-apart tender, the sauce is thickened (it will be thicker than a typical pasta sauce), and flavors have melded, about 40 minutes. In the last 5 minutes add the mushrooms. Using 2 forks, break up pork into pieces or shred it (your choice!); taste and season with salt and pepper.Pork can be cooked 3 days ahead. Let cool; cover and chill in the sauce.
Nutrition
Calories: 363kcal | Carbohydrates: 34g | Protein: 31g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 74mg | Sodium: 686mg | Potassium: 1106mg | Fiber: 5g | Sugar: 7g | Vitamin A: 349IU | Vitamin C: 18mg | Calcium: 142mg | Iron: 5mg
Pork Ragu
Ingredients
- 3 clove garlic minced
- 1/2 onion finely chopped
- 2 tbsp Tomato paste
- 3/4 Pound Pork tenderloin Cut into 3-4 inch cubes
- 1 Tablespoon Extra-virgin olive oil
- 14 oz diced tomato
- 1 cup Beef broth
- 2 sprig thyme
- 1 sprig rosemary
- 6 oz Shiitake mushrooms sliced
Instructions
- Season pork with salt and pepper. Heat oil in a large heavy pot over medium. Cook pork, turning often until evenly browned, about 10 minutes. Transfer to a platter and pour off pan drippings.Add onion and garlic to pot and cook, stirring occasionally, until onion is starting to brown and caramelize, about 8 minutes. Add tomato paste and cook, stirring occasionally, until slightly darkened in color, 5 minutes.Add beef brith and cook, scraping up any browned bits, until reduced by about half, 5 minutes.Add tomatoes, then add thyme, rosemary. Add pork with any juices accumulated on the platter; season with salt and pepper.Bring liquid to a boil, then reduce heat and simmer, partially covered, until pork is falling-apart tender, the sauce is thickened (it will be thicker than a typical pasta sauce), and flavors have melded, about 40 minutes. In the last 5 minutes add the mushrooms. Using 2 forks, break up pork into pieces or shred it (your choice!); taste and season with salt and pepper.Pork can be cooked 3 days ahead. Let cool; cover and chill in the sauce.
Nutrition
Calories: 363kcalCarbohydrates: 34gProtein: 31gFat: 12gSaturated Fat: 3gCholesterol: 74mgSodium: 686mgPotassium: 1106mgFiber: 5gSugar: 7gVitamin A: 349IUVitamin C: 18mgCalcium: 142mgIron: 5mg
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