Rustic Pork Ragu

Rustic Pork Ragu
five_whole_stars
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By October, 2004

Nutritional Information

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

Quick Tip

Stainless-steel pasta server
Add a bit of the reserved pasta cooking water if the pasta seems dry after it's been tossed with sauce.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.