Rustic Pork Ragu

Photo: Caren Alpert

Yield: Makes 4 servings
Recipe from Real Simple

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Recipe Time

Prep Time:
Other: 3 Hours

Nutritional Information

Amount per serving
  • Calcium: 186mg
  • Calories: 927
  • Calories from fat: 0%
  • Carbohydrate: 92g
  • Cholesterol: 249mg
  • Fat: 30g
  • Fiber: 9g
  • Iron: 10mg
  • Protein: 73mg
  • Saturated fat: 9g
  • Sodium: 1632mg


  • 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


  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.
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