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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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A perfect make-ahead dish that is served best over Parmesan risotto, but is also great over pasta or potatoes! Lamb or beef can also be substituted and is just as delicious! Ingredients:
2 pounds pork shoulder roast, cut into cubes |
1 teaspoon dried rosemary leaves, crumbled |
1 teaspoon dried thyme leaves |
1 teaspoon ground black pepper |
1/2 teaspoon salt |
2 tablespoons olive oil |
1 onion, diced |
1 carrot, peeled and diced |
2 cloves garlic, minced |
1/2 cup dry red wine |
1 (28 ounce) can diced tomatoes |
1 cup chicken stock |
Directions:
1. Season pork with the rosemary, thyme, pepper, and salt. Heat oil in a large large Dutch over over medium-high heat. Sear pork in the hot oil until well browned on all sides, about 10 minutes.
2. Stir onion and carrot into pot; cook until onion is soft, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.
3. Pour in the wine; stir, scraping the bottom of the pot to release any browned bits from the bottom. Stir in the tomatoes and stock. Bring to a simmer; cook until meat is very tender and the sauce has thickened, about 30 minutes.
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