Reverse-engineered Ragu #08 2026-08-14 5 hours source keep screen on visual 1 white oniondice small and fry in butter to create mirepoixcombine in pan with remaining ingredients and mix wellcook covered at 120°C for 3h, then uncovered at 180°C for 1h to thickenrest, then stir and break up pork for varied texture 4 garlic cloves 4 sticks of celery 2 carrots 75g butter 1kg boneless pork shoulder (excess fat trimmed off)cut into large chunks and brown generously in olive oil Olive oil 1 tbsp thyme 1 tbsp sage 1 tbsp rosemary 4 tbsp tomato paste 8 fresh tomatoes 300ml red wine 200ml veal stock 100ml water throughout: Salt and pepper to taste rotate your phone for the tabular view ingredients 1kg boneless pork shoulder (excess fat trimmed off)1 white onion2 carrots4 sticks of celery1 tbsp thyme1 tbsp sage1 tbsp rosemary4 garlic cloves4 tbsp tomato paste8 fresh tomatoes300ml red wine200ml veal stock100ml water75g butterOlive oil Salt and pepper to taste (throughout) method Select a Dutch oven pan with a lid for this recipe.Dice your onion, garlic, celery and carrots into small cubes and fry in the butter to create your mirepoix.Remove the mirepoix from the pan and add the pork shoulder (cut into large chunks) with the olive oil, then brown the meat generously.Add the mirepoix back into the pan, and add the remaining ingredients, then mix well.Cook at 120°C for 1.5 hours with the lid on.Give everything a good stir and return to the oven for another 1.5 hours.Give everything another stir and remove the lid, then increase the oven temperature to 180°C.After 20 minutes, stir, rinse and repeat this for another hour to allow the sauce to thicken and darken, increasing in intensity and flavour.Remove from the oven and rest.With a fork, stir the sauce, breaking some of the chunks of pork up along the way so you have different textures within the sauce.Either store the sauce for another day, or cook immediately with pasta.