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A plate of pork ragu sauce over pappardelle pasta.

Pork Ragu Sauce

Sunday supper pasta is the theme of this pork ragu sauce over pappardelle pasta. Cooked low and slow for a rich and flavorful meal.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course Dinner Recipes
Cuisine Italian
Servings 8
Calories 143 kcal

Ingredients
  

  • 1-2 pounds pork ribs could use shoulder or butt
  • 2 tablespoons of extra virgin olive oil
  • 3 large cloves garlic
  • 1 large can San Marzano tomatoes
  • 1/4 cup fresh chopped basil leaves
  • 1 teaspoon coarse salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon hot pepper flakes optional

Instructions
 

  • Heat a heavy bottom pot on high heat.
  • Add olive and one clove of garlic that has been chopped into sticks.
  • Stir for about 30 seconds and remove garlic.
  • Turn heat to medium high.
  • Salt and pepper the ribs and add them to the pan.
  • Brown on all sides, about 5-7 minutes total.
  • Remove from pan and drain oil.
  • Puree tomatoes.
  • Add the ribs, tomatoes, basil, salt, and black pepper to the pan.
  • Grate garlic into the pan.
  • Bring to a boil, then turn down to low heat, cover, and let simmer for 3-4 hours or until the pork is tender and falling apart.
  • Remove pork and shred with two forks.
  • Add back to the pan and serve.

Nutrition

Serving: 1gCalories: 143kcalCarbohydrates: 1gProtein: 6gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 32mgSodium: 325mgPotassium: 107mgFiber: 0.1gSugar: 0.03gVitamin A: 77IUVitamin C: 0.5mgCalcium: 10mgIron: 0.5mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

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