Ingredients for Rustic Pork Ragu
- 2 tablespoons olive oil
- Boneless Pork Shoulder
- Kosher Salt
- Fresh Ground Black Pepper
- Onion
- Fresh Rosemary
- Garlic Cloves
- 1 (28-ounce) can crushed tomatoes
- 1 pound farfalle pasta (or pappardelle)
- Romano Cheese
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How to Make Rustic Pork Ragu
- Heat 2 tablespoons of olive oil in a Dutch oven or large skillet over medium-high heat.
- Season 2 pounds of pork shoulder (cubed) with 1 teaspoon salt and 1/2 teaspoon black pepper. Sear on all sides until golden brown, about 3-4 minutes per side.
- Remove pork and set aside.
- Add 1 large onion (chopped), 2 sprigs fresh rosemary, and 4 cloves garlic (minced) to the pot. Cook, stirring, until fragrant, about 2 minutes.
- Add one 28-ounce can of crushed tomatoes and stir with a wooden spoon, scraping up any browned bits from the bottom of the pan.
- (Optional Stovetop Method): Cover the pot tightly and simmer on the stovetop until the pork is tender enough to fall apart, 2 1/2 to 3 hours. OR (Slow Cooker Method): Transfer the pork and tomato mixture to a slow cooker.
- Prepare one envelope of pork gravy mix according to package directions.
- Add the prepared gravy mix to the slow cooker.
- Stir to combine, ensuring the pork is coated in the sauce.
- Cover and cook on low for 7-8 hours, or until the pork is very tender.
- Remove the pork from the slow cooker. When cool enough to handle, shred it into bite-sized pieces.
- Return the shredded pork to the slow cooker and stir to combine.
- Cook on low for an additional 15 minutes to heat through.
- Meanwhile, cook 1 pound of farfalle pasta according to package directions.
- To serve: Spoon the ragu over the hot pasta and sprinkle generously with grated Romano cheese.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
44g
Fat
106g
Carbs
33g
