How to make it

  • In a large pot, heat a few tablespoons of olive oil and saute mushrooms until soft. Remove from pot and set aside.
  • Add another tablespoon or two (as needed to coat) of oil to pot and heat.
  • Season the pork with salt & pepper and add to the pot.
  • Cook until the pork begins to brown.
  • Remove pork from pot and set aside. Remove some of the fat from the pot, if needed, but leave about 2 tablespoons.
  • Add the onion and carrot to the hot pot and cover, cook a few minutes or until they soften (this will be faster for grated or very finely minced, longer for chopped).
  • Add the cooking wine and scrape up the brown bits from the bottom of the pot, reduce the heat and let this simmer until almost all of the liquid has been absorbed.
  • Add the crushed tomatoes and the tomato sauce, the chicken stock, the basil, and the bay leaves and stir everything together.
  • Add the pork back in add stir.
  • Let this come to a boil, then reduce the heat and simmer (uncovered) until the pork is tender.
  • Serve over pasta - I used rigatoni - and sprinkle with freshly grated asiago or parmesan (or both!).

Reviews & Comments 5

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  • Good4U 6 years ago
    Was this review helpful? Yes Flag
  • ttaaccoo 7 years ago
    Sounds very very good!! thank you for posting.
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  • notyourmomma 7 years ago
    I think pork ragu is much more flavorful than red meat. It is so tender and I love the cubes of porky goodness,
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  • sparow64 7 years ago
    This sounds wonderful! Saving it to try.
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  • chuckieb 7 years ago
    That sounds lovely Brooke!
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