Photo: Sam Loyd
Pork Ragù
17 ingredients
openrecipes
Mushroom demi-glace adds depth of flavor to this pork ragù, which is braised in a slow cooker until the meat is meltingly tender. The ragù is served over wide pasta noodles known as pappardelle to create a hearty one-pot meal.
Estimated Nutrition (whole recipe, rough)
1150
Calories
78g
Protein
33g
Fat
128g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 3/4 lb. boneless pork shoulder roast, quartered
- Kosher salt and freshly ground pepper, to taste
- 1 cup all-purpose flour
- 3 Tbs. olive oil
- 3/4 cup diced pancetta
- 1 yellow onion, diced
- 3 carrots, peeled and cut into 3/4-inch dice
- 3 fennel bulbs, cut into slices 1/2 inch thick
- 1 Tbs. minced garlic
- 1 3/4 lb. cremini mushrooms, quartered
- 1 can (28 oz.) diced tomatoes, drained
- 3 Tbs. mushroom demi-glace
- 3 Tbs. tomato paste
- 1 cup red wine
- 1 cup chicken broth
- 3/4 lb. pappardelle, cooked al dente
- Chopped fresh flat-leaf parsley for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes