Oh. Ma. Gawd. This was SO good. There were a couple of changes I made only because I'm really broke and have to use what I have. I used one pound of beef stew meat (pork was not on sale this week, but stew meat was) that I tenderized the heck out of and 8 oz. of quartered baby Bella mushrooms in place of the other pound of meat called for. When sauteing the onion, garlic and mushrooms together, I had to add a little butter in with the EVOO as the pan was a little dry with the added mushrooms. I served this with sour cream mashed potatoes and steamed broccoli. Insane flavor. I can't wait to try this with pork. NOTE: I had to use two different pans to saute, one for the onions, garlic and mushrooms and one for the beef. When I went to deglaze both pans, I used the cup of beef broth for one and the half cup of wine for the other. This way I didn't sacrifice any of the flavor because I had to cut the meat in half and use part mushrooms. Oh. Doi. I used beef broth instead of chicken.
We're still swooning over this recipe. In anticipation of making this today I went out to get some rosemary and thyme. So glad I took the time! My only tweek was a spoonful of tomato paste and I diced up store tomatoes. I used the very last of my home made chicken stock so I started a new stock while making this fantastic meal.
We really enjoyed this. I had no problem with the sauce not thickening. I served it over mashed potatoes. It's going in my comfort food "file" to make again!
This is a very flavorful pork dish. I added one additional ingredient which sealed in the seasoning while the meat was being seared and browned. I dipped the cubed shoulder pork into flour. Dusted off the excess and then braised the meat in the pan. I used two cans of chicken broth instead of 1 can. This thickened the sauce beautifully. The extra sauce was then poured over my cooked egg noodle pasta. I had some Romano drated cheese added that to the pasta sauce. A beautiful dish filled with flavor.
Delicious. Needed something to do with pork shoulder that was quick! This was perfect served over rotini with a little parmesan cheese and some vegetables on the side.
I served it over mashed potatoes and the whole family loved it. I got a cheaper cut of pork meat and it still got so tender I could cut it with a spoon.
Delish! Made this last night for dinner and everyone went back for seconds. I decided to marinate the pork after I cubed it. I just put the spices and olive oil in a ziploc - toss in the pork - close it up - and shake with love! Put it in the fridge to marinate. The longer the better (don't forget to flip the bag every couple of hours). I made mashed potatoes haricot verts and rosemary roasted garlic bread. Wonderful comfort meal. Thanks so much.:)
This is seriously delish!! I loved it however mine did turn out kind of greasy but that's totally my fault because I always fill the pan too full of oil. I didn't use any wine only chicken broth and I only had one 14.5 oz can of diced tomatoes. I had mine up too high so my sauce thickened up nicely and actually almost dissapeared. I will be making this again.
This took hours and hours for the sauce to reduce and thicken to be considered a ragu. Even after that it still lacked body. I added some tomato paste which helped a little, but on the whole I wasn't too impressed with this one.
