lb boneless pork butt, cut into 3-inch chunks
teaspoon freshly ground black pepper
large onion, thinly sliced
can (6 oz) Muir Glen™ organic tomato paste
can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
sprig rosemary (about 6 inches)
cups Progresso™ chicken broth (from 32-oz carton)
teaspoon crushed red pepper flakes
Season pork with salt and pepper. In 6-quart Dutch oven, heat oil over medium-high heat. Cook pork in oil 10 to 12 minutes, turning frequently, until well browned on all sides. Transfer to platter; pour off all but 1 tablespoon fat from Dutch oven.
Add onion; cook about 6 minutes, stirring occasionally, until onion is softened. Add garlic; cook and stir 1 minute. Reduce heat to medium; add tomato paste and cook 2 to 3 minutes, stirring occasionally, until it darkens slightly and turns rusty in color.
Add wine and cook 1 to 2 minutes, scraping up any browned bits, until thickened.
Stir in crushed tomatoes, thyme, rosemary, broth and pepper flakes. Add pork with any juices accumulated on the platter.
Heat to boiling; reduce heat to low. Cover and simmer 2 1/2 to 3 hours or until pork is tender.
Using 2 forks, shred pork into bite-size pieces in Dutch oven. Serve sauce tossed with pasta or over polenta, if desired.
- Ragu is a thick pasta sauce that pairs well with a variety of short, dried pasta shapes. Penne is a great choice, but consider other options like campanelle, gemelli or cavatelli.
- Ladle the cooled, cooked sauce into freezer containers, and keep in your freezer up to a month. Just thaw in the refrigerator or microwave before thoroughly reheating and tossing with pasta.
- Recipe makes enough for 2 pounds of pasta, using 3 cups of sauce per pound. Heat the sauce in a 4-quart saucepan over medium heat. Add the cooked pasta, and toss to coat.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 2 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.