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Italian Breakfast Pork Ragu

Servings: 4

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

Ingredients:

  • 2 tablespoons Olive Oil
  • 1.5 pounds Pork Shoulder
  • 1 whole Onion, finely chopped
  • 2 cloves Garlic Cloves, finely chopped
  • 1 14 oz can Crushed Tomatoes
  • 1 sprig Fresh Rosemary
  • to taste pinch Dried Chili Flakes
  • to taste pinch Salt
  • to taste pinch Black Pepper
  • 1 cup Parmesan Cheese, grated
  • 4 whole Eggs
  • 2 tablespoons Fresh Parsley, chopped

Instructions:

  1. Heat the olive oil in a large pan over medium heat. Add the pork shoulder and cook until browned on all sides.
  2. Add the onions and garlic to the pan with the pork. Cook until they are soft and translucent.
  3. Add the crushed tomatoes, rosemary, chili flakes, salt, and black pepper to the pan. Stir well to combine.
  4. Cover the pan and let it simmer for about 1 hour and 20 minutes, or until the pork is very tender and can be easily pulled apart with a fork.
  5. When the pork is ready, remove the rosemary sprig and shred the pork with a fork into bite-sized pieces.
  6. Create four wells in the sauce and crack an egg into each one. Cover the pan and let the eggs cook until they are done to your liking.
  7. Sprinkle the ragu with the grated parmesan and fresh parsley before serving. Enjoy your Italian Breakfast Pork Ragu!