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.
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.
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.
