Divine Pork Ragu with Spanish Chorizo

spicepaw.com

Anniegram

subheading: UNITS MUS:

subheading: SCALE 1X 2X 3X:

1 to 2 tbsp olive oil

600 g (about 21 oz)-pork shoulder (cut into 2 cm cubes)

100 g (3.5 oz) Spanish Chorizo (diced)

300 g (10.5 oz)-pork marrow (bone should be cut open with marrow exposed)

1 large onion (diced)

1 carrot (diced)

2 ribs of celery (diced)

2 cloves garlic (minced)

1 to 2 bay leaves

1 tsp rosemary

1 tsp oregano

½ tsp smoked paprika

1 tsp Italian seasoning

240 ml (1 cup) white wine

240 ml (1 cup) pork or chicken broth

1 bottle of Passata (680 ml)(about 3 cups)

Water

Salt

Pepper

Directions at spicepaw.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer