Ragu from pork with potatoes in a multicooker

The most delicious ragu is juicy tender pieces of meat and vegetables cooked in a rich and flavorful broth. It's better to buy a whole piece of pork for ragu instead of pre-cut meat. Pre-cut meat can consist of different types of meat, i.e. from different parts of the carcass. Despite the long braising, the pieces of meat can have different tenderness. Suitable cuts of meat are the shoulder, neck, or ribs. The dish turns out tastier if you choose meat with some fat rather than lean meat. And meat on the bone gives a particularly tasty and thicker sauce for braising. Cut the pork into small square pieces or cubes. Turn on the frying mode for 10 minutes and fry the meat on all sides. Lightly salt and add spices, such as ground or whole peppercorns and dried aromatic herbs.

At the end of frying the pork, add thinly sliced onions and carrots. Fry everything together for about three minutes, stirring. Then switch the multicooker to the Stew mode for 1-1.5 hours or set the temperature and cooking time using the multipurpose cooker function. For example, multipurpose cooker set to 105-110 degrees Celsius for 1 hour. Multicookers equipped with the creative Multichef function allow you to set changing temperature and time, for example, higher temperature for the first half hour, and then a long stewing at lower temperatures.

Cut the peeled potatoes into large pieces and place them in the multicooker bowl. Determine if you need to add hot water and how much. Usually, the meat, onions, carrots, and other juicy vegetables release some juice, but for long stewing, it may not be enough. On average, about one cup of hot water is added for the specified amount of ingredients. However, if you want to have more broth in the ragu, then add the desired amount of water, but still make sure that the water level is not higher than the level of the ingredients.

Next, send, or rather spread the rest of the vegetables over the potatoes. Sweet peppers, corn kernels, and green peas can be fresh or frozen. Tomatoes work equally well fresh, frozen, or canned. Various ready-to-use frozen vegetable mixes and canned vegetable preserves in their own juice, such as lacho, are convenient for use, like in this version.

At the end of cooking, stir the stew and season it to taste. Serve with fresh chopped herbs.