Ingredients
The following ingredients have 4 Servings
- 2 Tablespoons of olive oil
- 1 1/2 lbs boneless country pork ribs
- 3 pieces of bacon chopped
- 1/2 cup onion chopped
- 1 large carrot (chopped)
- 1 large piece of celery (chopped)
- 1 Tablespoon of crushed garlic
- 2 1/2 cups of mushrooms, sliced (sliced)
- 3 tablespoons tomato paste
- 28 oz can of whole tomatoes
- 1 cup beef broth
- Salt & pepper to taste
Instruction
- Pour your oil in your dutch oven and heat to medium high.
- Season your pork ribs with salt and pepper and then brown them in the hot pot. Make sure to get all sides.
- Take out the ribs and put them on a plate for later.
- Add your bacon to the dutch oven and start to brown. Once it starts to brown, add your vegetables (carrots, celery onions and mushrooms).
- Once the vegetables start to get soft, add in your broth, tomato paste and tomatoes. Crush the whole tomatoes with a potato masher or just your hands. You don't want big chunks of tomato if you can help it.
- Cover and simmer for 5 minutes.
- Add back your pork, put the lid on and simmer on medium low for about 2 hours until the pork starts to fall apart.
- Shred the pork with two forks and then let simmer for 5 more minutes.
- Your Pork Ragu is ready to go.
