RUSTIC PORK RAGU
I don't exactly know what makes this recipe rustic, but that is the name that came with it. The recipe comes from Real Simple magazine. I made this in the crockpot which made it even more simple. I used a 28-ounce can of crushed tomatoes which was the only size I could find. I also made up an envelope of pork gravy mix according to the package directions and added it to the crockpot with the tomatoes. This cut the tomatoey-ness of the ragu perfectly IMHO. I couldn't find pappardelle pasta so used farfalle noodles which worked very well. This is a delicous, yet easy to prepare meal that is full of meat and perfect for a winter meal.
Provided by Lorraine of AZ
Categories Spaghetti Sauce
Time 8h25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- 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, 3-4 minutes per side. remove pork; set aside.
- Add the onon, 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 pan. 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.
- To serve: Serve over the hot cooked pasta and sprinkle the Romano over the top.
- NOTE: To prepare in the crockpot, transfer the browned meat to a warm or hot crockpot in step 1. Make up the sauce as directed in step 2 (adding the completed pork gravy if you wish to use it) and pour over the meat in the crockpot. Turn the meat to make sure it is covered with the sauce. Cover and cook on low heat for 7-8 hours.
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Esparcia melanie
[email protected]This was the best ragu I've ever had! The meat was so tender and flavorful, and the sauce was rich and delicious. I served it over pasta, and it was perfect. I will definitely be making this again.
RR McEwan
[email protected]This ragu was a bit too oily for my taste. The meat was tender and flavorful, and the sauce was rich and delicious, but it was just a bit too greasy for me. I think I'll try draining the meat more thoroughly next time.
BASHAR TELECOM
[email protected]I found this ragu to be a bit bland. The meat was tender and juicy, but the sauce was lacking in flavor. I think I'll try adding some more herbs and spices next time.
Rafael Granados
[email protected]This ragu was a bit too spicy for my taste, but I still enjoyed it. The meat was tender and flavorful, and the sauce was rich and delicious. I think I'll try making it again with less chili pepper next time.
Sadat
[email protected]I'm not a huge fan of pork, but I really enjoyed this ragu. The meat was tender and juicy, and the sauce was flavorful and rich. I served it over pasta, and it was perfect.
Ngeno Kipkoech
[email protected]This ragu is a great way to use up leftover pork. I had some cooked pork shoulder in the freezer, and I used it to make this ragu. It turned out great! The meat was tender and flavorful, and the sauce was rich and delicious.
Aamino Diamond
[email protected]I made this ragu for a potluck, and it was a huge success. Everyone loved it! I especially liked the addition of the red wine. It really gave the ragu a nice depth of flavor.
Kyle Hall
[email protected]This was my first time making ragu, and I'm so glad I chose this recipe. It was easy to follow, and the ragu turned out perfectly. The meat was tender and juicy, and the sauce was flavorful and rich.
sk Apon roy
[email protected]I've made this ragu a few times now, and it's always a winner. It's so easy to make, and the results are always amazing. I love the way the flavors all come together.
Raihan Hasan
[email protected]This pork ragu was a hit with my family! The meat was tender and flavorful, and the sauce was rich and delicious. I served it over pasta, and it was perfect.