Ingredients

Pork Ragu

  • 1 Tbsp. unsalted butter
  • 2 Tbsp. Extra Virgin olive oil
  • 2 Tbsp. yellow onion, finely minced
  • 2 Tbsp. carrots, peeled and finely minced
  • 2 Tbsp. celery, peeled and finely minced

Details

Product:

Pork Shoulder, Prosciutto

Meal Course:

Dinner

Dish Type:

Entrée

Preparation

  1. In a heavy bottom pot, add the butter and extra virgin olive oil and heat over a high flame. When the mixture begins to foam, add the onions, carrots and celery. Cook until the vegetables have become soft and lightly golden.
  2. Add the pork and prosciutto. Season to taste with salt and ground black pepper. Simmer for 20 minutes.
  3. Add the red wine. Cook until the wine is almost dry.
  4. Add the tomatoes and bring the mixture to a boil.
  5. Reduce the flame to low and cover the pot. Place the covered pot into a pre heated 275°F. oven for 20 minutes.
  6. Transfer the braised pork shoulder onto a serving vessel and serve immediately.