Rustic Pork Ragu

Rustic Pork Ragu
Caren Alpert
Simmer pork loin with crushed tomatoes, onion, rosemary, and garlic until it’s fall-apart tender and serve over flat pasta noodles.

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Serves 4
preparation
30
minutes
cooking
210
minutes

Ingredients

2
tablespoons
olive oil
1
2 1/2-pound boneless pork loin
2
teaspoons
kosher salt
1
teaspoon
freshly ground black pepper
1
large onion, chopped
2
sprigs fresh rosemary, leaves picked and chopped
4
cloves garlic, chopped
1
35-ounce can crushed tomatoes with juices
1
pound
cooked pappardelle or other flat noodle
grated Romano cheese, to taste

Directions

  1. Heat the olive oil in a Dutch oven over medium-high heat. Season the pork with the salt and pepper and sear on all sides until golden brown, 3 to 4 minutes per side. Remove the pork; set aside. 
  2. Add the onion, rosemary, and garlic and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes and their juices and stir with a wooden spoon, scraping any bits of pork stuck to the bottom of the pot. Return the pork to the pot. Bring the liquid to a boil, then reduce heat. Cover the pot tightly and simmer on the stovetop until the pork is tender enough to fall apart, 2 1/2 to 3 hours.
  3. Remove the pork and, when it is cool enough to handle, shred it into bite-size pieces. Add the shredded pork back to the stockpot. Simmer until hot.
  4. Serve over the pasta with the Romano sprinkled on top.
Francine Maroukian
September 2004

Nutritional Information

  • Per Serving
  • Calories 927
  • Calcium 186 mg
  • Carbohydrate 92 g
  • Cholesterol 249 mg
  • Fat 30 g
  • Fiber 9 g
  • Iron 10 mg
  • Protein 73 mg
  • Sat Fat 9 g
  • Sodium 1632 mg
What does this mean? See Nutrition 101.

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