Cook bacon in big pot uncovered over medium heat
for 10-12 minutes or until crispy. Remove bacon.
Set aside. Drain bacon drippings into a small
bowl.
Cut pork into 1 in. pieces. Season with half of
the salt (1 tsp.). Trim excess fat from pork.
Add 1/2 Tbsp. of the drippings to big pot.
Brown 1/3 of the pork uncovered for 4-6 minutes
turning the meat once. Remove pork and set
aside. Repeat pork process two more times
adding additional drippings each time.
Add remaining drippings, onion, carrot, celery,
garlic, rosemary, and thyme to big pot. Cook and
stir until veggies are softened.
Preheat oven to 325. Return pork to big pot.
Stir in wine. Cook uncovered over medium heat
10-12 minutes or until liquid is reduced by
half, stirring occasionally. Stir in bacon,
stock, tomatoes, sugar, remaining salt, pepper.
Cook covered until mixture simmers. Remove from
heat. Bake covered 60-75 minutes or until pork
is tender.
Serving
Suggestions
Remove from oven. Let stand for 10 minutes. Skim fat off top. Serve over pasta.
Originally Submitted
11/25/2016
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You can add this Red Wine-Braised Pork Ragout recipe to your own private DesktopCookbook.