Martin Bros. Recipes

Pork Ragu

Keywords: Pork, Pastas & Starches

Added: March 05, 2019

6 cups — Bix Diced White Onion (380729)

3 cups — Carrots (360280), small diced

1/2 cup — Roland Pomace Olive Oil (620390)

1/4 cup — Wholesale Minced Garlic (391021)

1 cup — Dry Red Wine

As needed — Custom Culinary Master’s Touch® Chicken Base (501610), prepared

1 can — Kraft Heinz Bell ‘Orto Concentrated Crushed Tomatoes (550320)

3-4 Tbsp — McCormick Thyme Leaves (472661)

3-4 Tbsp — McCormick Rosemary Leaves (472631)

4 each — McCormick Bay Leaves (472161)

As needed — Salt

As needed — Pepper

6-8 lb — Hormel Fire Braised™ Pork Shoulder (997870), pulled

24 servings — Zerega Cortona Fettucine (480640), prepared

48 each — T. Marzetti New York Bakery® Garlic Breadsticks (985330)

PREP | In a stock pot over medium-high heat, sauté onion and carrots with oil until vegetables start to get tender. Add garlic; continue to cook for another 1-2 minutes. Reduce heat and deglaze the pot with wine and chicken base, scraping any brown bits. Continue to simmer until liquid is reduced by at least half. Add tomatoes, thyme, rosemary and bay leaves. Adjust flavor with salt and pepper. Add pork; continue to simmer on low for approximately 30 minutes. Remove bay leaves. Adjust thickness with more chicken base. Mix with prepared fettucine. Serve with breadsticks.

YIELD | 24


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