Chef JosB Salgado of Johnny's Italian Steakhouse prepares their delicious Pork Ragu.
See more at http://johnnysitaliansteakhouse.com/olathe/.
Pork Ragu w/ Gnocchi
1 ½ pounds of boneless pork shoulder, cut into chunks
¼ pound mild Italian sausage
4 oz pancetta, cut into chunks
¼ pound bacon, cut into chunks
1 cup chopped onion
½ cup carrots, ¼' dice
¼ cup chopped celery
1 ½ cup dry red wine
½ cup crushed tomato
2 cloves fresh garlic, chopped
12 ounces of chicken stock
1 Sprig Rosemary
1 Sprig Thyme
Salt and Pepper to taste
1 Tablespoon olive oil
Directions:
1.) Cook bacon and pancetta over medium high heat in a heavy bottomed pot until crispy. Remove from pan and set aside. Leave the fat and cook the pork shoulder over high heat until browned on all sides.
2.) Add Italian sausage and cook until sausage is done. Remove both sausage and pork shoulder from pan and set aside
3.) Add olive oil to pan and heat over medium high heat. Add onions, carrots, celery, garlic, and fresh herbs to pan, cook until vegetables are soft, 8-10 minutes.
4.) Add crushed tomatoes and cook until most of the liquid has evaporated. Add red wine to deglaze and cook for 3-4 minutes. Add bacon, Italian sausage, pancetta, and pork shoulder back to pan. Add chicken stock and stir to bring to a boil.
4.) Once it comes to a boil, turn down the heat to medium low, cover, and cook for additional 1-1 ½ hours, stirring occasionally.
5.) Once done, ladle over pre-packaged and cooked gnocchi of your choice.
