Serves 4
90 min
Pork Ragu
Recipe GLPRdba533f4b1649b
A rich, slow-simmered pork sauce made with ground pork, fresh vegetables, and tomatoes. This classic Italian-inspired ragu is simmered until the flavors meld together, then served over pasta for a comforting and satisfying meal.
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Ingredients
1 pound lean ground pork
2 tablespoons olive oil
1 small onion, diced
3 garlic cloves, minced
1 bell pepper, stemmed, seeded, and diced
1 large carrot, peeled and diced
1 28-ounce can crushed tomatoes
1 teaspoon sugar
1 pound pasta
Directions
Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside, reserving about 1 cup of pasta water if desired.
While the pasta cooks, heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook, stirring frequently, for about 30 seconds.
Add the minced garlic and cook, stirring, for another 30 seconds until fragrant.
Add the bell pepper and carrot to the pot. Cook, stirring occasionally, for about 5 minutes until the vegetables are softened and beginning to brown at the edges.
Increase the heat to medium-high and add the ground pork to the pot. Use a spatula or wooden spoon to break up the meat into small pieces as it cooks. Continue cooking for about 5 minutes, stirring occasionally, until the pork is no longer pink and is browned throughout. Ensure the internal temperature reaches 160°F.
Pour in the crushed tomatoes and add the sugar. Stir well to combine. Bring the sauce to a boil, then reduce the heat to low. Cover the pot partially and simmer for 45 minutes, stirring occasionally, until the sauce is thick and the flavors have melded together.
Serve the pork ragu over the cooked pasta, dividing evenly among four bowls.
