Rustic Pork Ragu

I'm finally getting back into a good rhythm when it comes to meal preparation. When E was smaller, it was usually a bit of a scramble for dinner and we definitely came up with some interesting creations! Now, I'm back to having some time to plan most dinners each week and actually cook during the day (usually while the little one is napping). The big winner so far this week? Rustic Pork Ragu. I think using fresh rosemary is really what makes this dish so delicious (rosemary grows everywhere here so I just picked some that I found outside) but if all you have is dried rosemary, that should work too.

Rustic Pork Ragu
(from Real Simple magazine)

2 TBS olive oil
1 2 or 2.5 lb boneless pork loin
2 teaspoons kosher salt
1 tsp salt
1 tsp freshly ground black pepper
1 large onion, chopped
2 sprigs fresh rosemary, leaves picked and chopped
4 cloves garlic, chopped
1 35-ounce ca crushed tomatoes with juice
1 lb cooked noodles (pappardelle or other flat noodles work well)
grated parmesan or Romano, to taste

Heat the olive oil in a Dutch oven over medium-high heat. Season the pork with 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, 2.5 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 cheese sprinkled on top.

Enjoy!!

“After a good dinner one can forgive anybody, even one's own relations.” 

                                                             ― Oscar Wilde, A Woman of No Importance