Pork Ragu

Trim pork and cut into 1–2 inch chunks. Dice onion, carrot, and celery; mince garlic.

Heat olive oil in a large heavy-bottomed pot over medium-high heat. Working in batches, sear pork chunks until browned on all sides, about 2–3 minutes per side. Transfer to a plate.

Reduce heat to medium. Add diced onion, carrot, and celery to the pot; cook, stirring occasionally, until softened, about 8–10 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add tomato paste and stir for 1–2 minutes to caramelize slightly.

Pour in canned tomatoes, vegetable broth, and red wine vinegar. Scrape the bottom of the pot to release any browned bits. Return pork to the pot.

Add bay leaves, oregano, sugar, salt, and pepper. Bring to a simmer, then reduce heat to low, cover partially, and cook for 2.5–3 hours, stirring occasionally, until pork is very tender and breaks apart easily.

Remove bay leaves. Taste and adjust seasoning. If ragu is too thin, simmer uncovered for 15–30 minutes to reduce; if too thick, add more broth. Serve over pasta, rice, polenta, or your choice of base.