"Those who forget the pasta are condemned to reheat it."--Unknown

Rustic Pork Ragu Recipe

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This recipe for Rustic Pork Ragu, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy and Sarah Hollister
Added: Thursday, October 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 T. olive oil
1 2 -lb. boneless pork loin
2 t. kosher salt
1 t. freshly ground black pepper
1 lg. onion, chopped
2 sprigs fresh rosemary, leaves picked and chopped
4 cloves garlic, chopped
35 oz. crushed tomatoes with juices
1 lb. cooked pappardelle or other flat noodle
grated Romano cheese

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

 

 

 

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