Rustic Pork Ragu

Photo by Caren Alpert
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 927 calories
    • Fat 30 g
    • Sat Fat 9 g
    • Cholesterol 249 mg
    • Sodium 1632 mg
    • Protein 73 mg
    • Carbohydrate 92 g
    • Fiber 9 g
    • Iron 10 mg
    • Calcium 186 mg


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


  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.