Serves 4
Ragu is a meat sauce commonly served with pasta. This recipe features pork, however, if you are not a fan, you may substitute the meat with boneless chicken breast instead.
Ingredients:
- 2Tablespoons olive oil
- 2 ½ lbs. boneless pork loin
- 2 teaspoons salt
- 1 teaspoon cracked black pepper
- 1 large, sweet onion, chopped
- 2 springs fresh rosemary, leaves picked and chopped
- 4 cloves garlic, chopped
- 1 large can (35 oz.) crushed tomatoes
- 1 lb. Pappardelle pasta
- Fresh grated parmesan cheese
- 2 Tablespoons fresh basil, chopped, plus additional for garnish
Recipe:
In a Dutch oven, heat the oil over medium-high heat. Meanwhile, season the pork with salt and pepper. Sear the meat in the hot oil, turning and browning on all sides for about 3 to 4 minutes per side. Remove the browned pork and set aside. To the Dutch oven, add the onion, rosemary, and garlic. Using a wooden spoon, cook and stir for about two minutes or until the ingredients are fragrant. Add the crushed tomatoes. With the wooden spoon, mix the tomatoes thoroughly and scrape any bits of pork or spices stuck to the bottom of the Dutch oven. Once the sauce is heated, return the pork and accumulated juices to the Dutch oven. Bring the sauce and pork to a boil, then immediately reduce heat to a simmer. Cover the Dutch oven and simmer the meat and sauce on the stovetop until the pork is tender, for about 2 ½ to 3 hours. Pork must be cooked through (*test with meat thermometer) and be fork tender. Let the pork cool for easy handling. Once ready, reserve the sauce in the Dutch oven, remove the pork, and shred the meat into bite-size pieces. Return the pork to the sauce and simmer until the meat is hot. While the meat reheats, cook the pasta according to package directions. Drain and serve the hot ragu over the pasta. Sprinkle with grated cheese and fresh basil – and garnish with additional basil if desired.
Tips:
- *Per USDA.gov, pork loin can be cooked from 145° to 160°F. Note that in this recipe, meat should be in the well-done range. To get an accurate reading, place the food thermometer in the thickest part of the meat, avoiding bone, fat, or gristle anytime those apply.
- The meat sauce can be made in advance and stored covered and refrigerated until ready to heat and use. Eat within three days.
- Or meat sauce may be prepared and frozen in an airtight container for up to three months, then defrosted and heated.
- For a change-up, use different pasta or serve meat sauce over creamy mashed potatoes.
- Consider pairing the meal with a bright green side salad, broccoli salad, or haricot verts (French green beans).
- Having company? This meat sauce is best served with a medium to full-body red wine such as Cabernet or French Bordeaux.
- Not into wine? Serve with light and refreshing lemon cucumber water or carbonated mineral water.
If you enjoy cooking, check out last week’s recipe for Sautéed Tilapia.
