ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Rustic Pork Ragu

Photo: Caren Alpert
Prep time 30 mins
Other time 3 hrs
Yield Makes 4 servings


  • 2 tablespoons olive oil
  • 1 2 ½-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 pound cooked pappardelle or other flat noodle Grated Romano

Nutrition Information

  • calcium 186 mg
  • calories 927
  • caloriesfromfat 0 %
  • carbohydrate 92 g
  • cholesterol 249 mg
  • fat 30 g
  • fiber 9 g
  • iron 10 mg
  • protein 73 mg
  • satfat 9 g
  • sodium 1632 mg

How to Make It

  1. 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 ½ 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.