Pork Ragu with Pasta


Use the leftovers from our Pork Chops with Fennel and Carrots for this recipe -- they give a meaty heft to vegetable tomato sauce over pasta.


  • 1 cup reserved roasted vegetables (from Pork Chops with Fennel and Carrots), coarsely chopped

  • 1 (14.5-ounce) can diced tomatoes

  • ½ cup low-sodium chicken broth

  • ½ teaspoon Italian seasoning blend

  • Coarse salt and ground pepper

  • 2 reserved cooked pork chops (from Pork Chops with Fennel and Carrots)

  • ¾ 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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