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!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Stir onion and carrot into pot; cook until onion is soft, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute.

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

263.2 calories; 19 g protein; 10.3 g carbohydrates; 54.9 mg cholesterol; 559.5 mg sodium. Full Nutrition

Reviews (108)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/30/2010
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. Read More
(135)

Most helpful critical review

Rating: 3 stars
08/09/2010
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. Read More
(9)
138 Ratings
  • 5 star values: 90
  • 4 star values: 38
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
04/30/2010
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. Read More
(135)
Rating: 5 stars
04/23/2011
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. Read More
(33)
Rating: 5 stars
12/09/2010
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! Read More
(32)
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Rating: 5 stars
08/26/2011
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. Read More
(25)
Rating: 4 stars
07/26/2010
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. Read More
(14)
Rating: 5 stars
05/20/2010
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. Read More
(13)
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Rating: 5 stars
08/29/2011
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.:) Read More
(11)
Rating: 5 stars
07/18/2011
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. Read More
(11)
Rating: 5 stars
08/29/2011
Total comfort food. Just made this for dinner last night over yukon gold mashed potatoes with roasted garlic. YUM!!!! Reminds me very much of my osso bucco recipe that I make only so much cheaper. This is definitely a restaurant worthy recipe. I seasoned the flour with salt pepper rosemary and thyme before browning the pork cubes. Then added 2 Tablespoons of tomato paste once the vegetables were done being sauted. These steps made the sauce a perfect consistency. I also used a pork picnic and cut it into cubes and added the bone in while it cooked with a sprig of fresh rosemary and thyme. Cooked on a simmer for 2 hours because of the cut of pork. This will be a keeper for sure Enjoy:) Read More
(10)
Rating: 3 stars
08/09/2010
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. Read More
(9)