Pork Ragu with Potato Gnocchi
Rich pork ragu served with pillowy potato gnocchi, sounds amazing on its own but add a glass of red wine, and a crackling fire and you’ve got the recipe for a perfect winter evening.
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Cooking tools:
- Dutch oven
- Oven
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Fork
- Measuring cup
- Measuring spoon
- Grater
Ingredients
- 1.15kgs SunPork Fresh Foods Pork Shoulder, fat trimmed
- 2 Tbsp. oil
- 1 brown onion, finely diced
- 2 carrots, peeled and diced
- 2 celery sticks, diced
- 8 garlic cloves, minced
- 1 Tbsp. fresh rosemary, finely chopped
- 2 tsp. fresh thyme, finely chopped
- 2 tsp. fresh oregano, finely chopped
- ¼ cup tomato paste
- 1 cup dry red wine
- 800g crushed tomatoes
- 1 cup chicken stock
- ½ cup whole milk
- 2 bay leaves
- 1kg potato gnocchi, cooked
- Parmesan, grated, to serve
- Fresh basil, roughly chopped, to garnish
- Salt & Pepper, to season
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