Tradicional White Pork Ragu Recipe
Your kitchen will be filled with the mouthwatering aroma of this divine White Pork Ragu. The final dish promises a deep, meaty flavor with a smooth, creamy texture. Served over pasta or bread, it makes for a sumptuous, filling meal that lingers on your palate.
Equipment
- Dutch oven or a deep skillet
- Wooden spoon
- Chef’s knife
- Cutting board
Ingredients
- 3 lbs boneless pork shoulder cut into chunks
- Salt and pepper
- 1/4 cup olive oil
- 1 onion chopped
- 4 cloves garlic minced
- 1 cup dry white wine
- 2 cups chicken broth
- 1 tsp dried sage leaves
- 1 tsp dried rosemary
- 1 cup heavy cream
- Grated Parmesan cheese for serving
Instructions
- Season pork chunks with salt and pepper.
- Heat the olive oil in Dutch oven over medium heat, then add the pork pieces. Cook until browned on all sides, about 8-10 minutes. Remove pork and set aside.
- In the same pot, add the onion and garlic and cook until soft.
- Add the wine and scrape the pot to deglaze, then put the pork back in.
- Add the chicken broth, dried sage, and rosemary. Simmer for 3-4 hours, until the pork is tender.
- Add the cream and let the sauce thicken. Season with salt and pepper.
- Serve over pasta, topped with grated Parmesan cheese.