Pork Ragout With Carrots Cumin Recipes

PORK RAGOUT

Steps:

• In a large frying pan over medium-high heat, warm the olive oil.
• Add the pork and cook until evenly browned, about 6 minutes.
• Transfer the pork to a heavy saucepan.
• Adding more oil to the pan if needed, saute the onion over medium heat, stirring often, until browned, about 5 minutes, adding the garlic during the last 30 seconds.
• Add the vinegar and deglaze the pan by stirring to scrape up any browned bits from the pan bottom.
• Pour the liquid over the pork and season to taste with salt.
• Add the carrots, bay leaf, and enough wine and broth almost to cover.
• Bring to a boil, reduce the heat to low, cover and simmer until the meat is tender, about 1-1/2 hours.
• About 15 minutes before the pork is done, stir in the tomatoes.
• Taste and adjust the seasoning.
• Garnish with the parsley.
• Serve over polenta or mashed potatoes.

EASY PORK RAGU

Steps:

• Adjust your oven racks so that your Dutch oven will fit inside. Preheat oven to 325°F.
• Trim any large pieces of fat from roast and cut it into 4 evenly sized pieces. Generously salt and pepper all sides.
• In a Dutch oven or large oven-safe pot with a lid, heat oil over medium-high heat. Brown pork on all sides and transfer to a plate.
• If pork has rendered a lot of fat in the pot, spoon off all but 2 tablespoons and turn heat to medium-low. Add carrot, celery, and onion, and cook for 5 minutes.
• Add garlic and cook until garlic begins to turn golden, 30 seconds to 1 minute.
• Turn heat up to medium and add tomato paste. Cook until sugars in the paste begin to caramelize on the bottom of the pot, about 3 minutes.
• Add red wine, and use a wooden spoon to scrape the bottom of the pot, removing anything stuck. Bring to a simmer, and cook until reduced by half, 3 to 5 minutes.
• Stir in tomatoes, oregano, rosemary, thyme, and bay leaves. Return pork and any juices on the plate to the sauce and submerge. Bring to a simmer, cover and cook in the oven for 2 1/2 to 3 hours, until meat is pull-apart tender.
• Put a pot of generously salted water on the stove to boil for pasta. Cook pasta according to package instructions.
• While your pasta cooks, transfer meat to a plate or cutting board, and use two forks to shred, removing any fat or silver skin as you go.
• Add half of the meat back to the sauce, and stir. Continue to add meat into the sauce until it reaches your desired sauce to meat ratio. If there is any shredded pork remaining, save it and use it for pulled pork sandwiches or topping pizza.
• Taste sauce, and add salt if necessary.
• Serve sauce over pasta, top with freshly grated parmesan, and enjoy!

PORK RAGU

Steps:

• Heat a Dutch oven or other heavy pot over medium-high heat. Add the extra-virgin olive oil, 3 turns of the pan, then add the carrots, celery, onions and garlic. Stir in the bay leaf and season with salt and pepper, to taste. Cook the vegetables until soft, about 5 to 6 minutes. Add the tomato paste and stir for 1 minute, then add the wine and cook for another minute. Stir in the stock and bring sauce to a simmer. Add the pork and season with a pinch of ground cloves. When the sauce returns to a simmer add the milk and reduce the heat to low. Let the sauce mellow while you bring the water to boil for the pasta or polenta. Sauce may be made ahead and reheated over medium-low heat. Add a splash of stock or water to thin the sauce, if necessary. Serve the sauce tossed with pasta ribbons or atop creamy bowls of polenta and garnish with lots of cheese and parsley.