Name: Porchetta Ragu Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4
Cuisine: Italian
Ingredients: 1 pound porchetta, diced; 1 onion, diced; 2 cloves of garlic, minced; 1 carrot, diced; 1 celery stalk, diced; 1 can crushed tomatoes; 1 cup chicken or vegetable broth; 1 teaspoon dried oregano; 1 teaspoon dried basil; Salt and pepper to taste; Grated Parmesan cheese, for serving; Fresh parsley, chopped for garnish; Cooked pasta, for serving

How To Make Porchetta Ragu

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Preparation: 15 minutes

Cooking: 2 hours

Total: 2 hours 15 minutes

Serves:

Ingredients

1 pound porchetta, diced
1 onion, diced
2 cloves of garlic, minced
1 carrot, diced
1 celery stalk, diced
1 can crushed tomatoes
1 cup chicken or vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Grated Parmesan cheese, for serving
Fresh parsley, chopped for garnish
Cooked pasta, for serving

Instructions

In a large pot or Dutch oven, heat some olive oil over medium heat. Add the diced porchetta and cook until browned on all sides. Remove from the pot and set aside.
In the same pot, add the onion, garlic, carrot, and celery. Cook until the vegetables are softened, about 5 minutes.
Add the porchetta back to the pot and pour in the crushed tomatoes and broth. Stir in the dried oregano and basil. Season with salt and pepper to taste.
Bring the mixture to a simmer, then reduce the heat to low. Cover and let simmer for 1.5 to 2 hours, stirring occasionally.
Serve the ragu over cooked pasta, garnished with grated Parmesan cheese and fresh parsley.