Pork Ragu with Potato Gnocchi
Rich pork ragu served with pillowy potato gnocchi, sounds amazing on its own but add a glass of red wine, and a crackling fire and you’ve got the recipe for a perfect winter evening.
3hrs 30mins
Capable Cooks
8
What you’ll need
INGREDIENTS
- 1.15kgs SunPork Fresh Foods Pork Shoulder, fat trimmed
- 2 Tbsp. oil
- 1 brown onion, finely diced
- 2 carrots, peeled and diced
- 2 celery sticks, diced
- 8 garlic cloves, minced
- 1 Tbsp. fresh rosemary, finely chopped
- 2 tsp. fresh thyme, finely chopped
- 2 tsp. fresh oregano, finely chopped
- ¼ cup tomato paste
- 1 cup dry red wine
- 800g crushed tomatoes
- 1 cup chicken stock
- ½ cup whole milk
- 2 bay leaves
- 1kg potato gnocchi, cooked
- Parmesan, grated, to serve
- Fresh basil, roughly chopped, to garnish
- Salt & Pepper, to season
How to make it
- Pre-heat fan forced oven to 160°C.
- Cut the pork shoulder into large chunks, roughly 5cm and season well with salt and pepper.
- In a Dutch oven heat oil on a med-high heat. Add pork and sear for 2-3 mins on each side, until browned. Remove from the pan and set aside.
- Add onion, carrots, and celery, then cook for 4-6 mins, until softened. Add garlic, rosemary, thyme, and oregano, stir for 30 secs before adding tomato paste and cooking for 3 mins.
- Deglaze the pan with red wine and cook 2-3 mins until it has reduced by half. Add crushed tomatoes, chicken stock and milk stirring to combine.
- Place the pork into the sauce, add bay leaves and bring to a boil. Once boiling, cover and place in the oven. Cook for 2 ½ – 3 hrs until the pork is tender and cooked through.
- Remove from the oven and discard the bay leaves. Using two forks, shred the pork and stir to combine.
- Stir in the gnocchi, and top with parmesan and basil.
- Serve and enjoy!
