Rustic Pork Ragu

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 679.4
  • Total Fat: 26.3 g
  • Cholesterol: 109.6 mg
  • Sodium: 1,301.4 mg
  • Total Carbs: 66.8 g
  • Dietary Fiber: 10.8 g
  • Protein: 46.3 g

View full nutritional breakdown of Rustic Pork Ragu calories by ingredient
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You can use deboned loin chops and reduce the cooking time greatly. You can use deboned loin chops and reduce the cooking time greatly.
Number of Servings: 6


    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 14.5 oz box Ronzoni Smart Taste Penne, cooked
    grated Romano cheese, to taste (not included in nutrition information)


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.

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.

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.

Serve over the pasta with the Romano sprinkled on top.

Number of Servings: 6

Recipe submitted by SparkPeople user BUN3KIN.

TAGS:  Beef/Pork |

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