Pork Ragu with Pasta

The pork gives a little protein heft to vegetable tomato sauce over pasta.

  • Servings: 4
Pork Ragu with Pasta

Source: Everyday Food, November 2011


  • 1 cup reserved roasted vegetables (from Pork Chops with Fennel and Carrots), coarsely chopped
  • 1 (14.5-ounce) can diced tomatoes
  • 1/2 cup low-sodium chicken broth
  • 1/2 teaspoon Italian seasoning blend
  • Coarse salt and ground pepper
  • 2 reserved cooked pork chops (from Pork Chops with Fennel and Carrots)
  • 3/4 pound short twisted pasta, such as cavatappi
  • Finely grated Parmesan


  1. In a medium pot, combine roasted vegetables, tomatoes with juice, chicken broth, and Italian seasoning blend; season with salt and pepper. Bring to a boil over medium-high heat, then nestle pork chops in mixture. Reduce heat to low, cover, and cook until pork chops are very tender, about 45 minutes.

  2. Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Drain.

  3. Transfer pork chops to a large bowl. With 2 forks, shred meat, discarding bones. Add pasta and sauce to bowl and toss to combine. To serve, sprinkle with Parmesan.


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