“I don't exactly know what makes this recipe rustic, but that is the name that came with it. The recipe comes from Real Simple magazine. I made this in the crockpot which made it even more simple. I used a 28-ounce can of crushed tomatoes which was the only size I could find. I also made up an envelope of pork gravy mix according to the package directions and added it to the crockpot with the tomatoes. This cut the tomatoey-ness of the ragu perfectly IMHO. I couldn't find pappardelle pasta so used farfalle noodles which worked very well. This is a delicous, yet easy to prepare meal that is full of meat and perfect for a winter meal.”
READY IN:
8hrs 25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the olive oil in a Dutch oven over medium-high heat. Season the pork with the salt and pepper and sear on all sides until golden brown, 3-4 minutes per side. remove pork; set aside.
  2. Add the onon, 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 pan. Cover the pot tightly and simmer on the stovetop until the pork is tender enough to fall apart, 2-1/2 to 3 hours.
  3. 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.
  4. To serve: Serve over the hot cooked pasta and sprinkle the Romano over the top.
  5. NOTE: To prepare in the crockpot, transfer the browned meat to a warm or hot crockpot in step 1. Make up the sauce as directed in step 2 (adding the completed pork gravy if you wish to use it) and pour over the meat in the crockpot. Turn the meat to make sure it is covered with the sauce. Cover and cook on low heat for 7-8 hours.

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