A mouthwatering ragù in less than 30 minutes? It's possible, thanks to already shredded braised pork and a little red wine. Serve the rest of the wine at the table, along with crusty bread to soak up every last bit of sauce.
- Portion size 4 servings
- Credits : Canadian Living Magazine: November 2013
- 340 g orecchiette pasta
- 2 teaspoons olive oil
- 1 onion chopped
- 3 cloves garlic chopped
- 1/3 cup tomato paste
- 1/2 teaspoon dried Italian herb seasoning
- 1/4 teaspoon each salt and pepper
- 1 teaspoon granulated sugar
- pinch hot pepper flakes
- 1 can (796 mL) diced tomatoes
- 1/2 cup dry red wine
- 1 cup Slow Cooker Shredded Pork
- 1/2 cup grated parmesan cheese
- 1/3 cup fresh basil leaf torn
MethodIn large pot of boiling salted water, cook pasta according to package instructions until al dente; drain.
Meanwhile, in saucepan, heat oil over medium heat; cook onion and garlic, stirring often, until onion is softened, about 5 minutes. Stir in tomato paste, Italian herb seasoning, salt, pepper and hot pepper flakes until combined.
Stir in tomatoes, wine and sugar. Bring to boil; reduce heat and simmer, stirring occasionally, until thickened, about 15 minutes. Add pork; cook, stirring, until heated through, about 1 minute.
Toss with pasta; serve topped with Parmesan cheese and basil.
Nutritional facts Per serving: about
- Fibre 6 g
- Sodium 923 mg
- Sugars 11 g
- Protein 29 g
- Calories 564.0
- Total fat 13 g
- Cholesterol 47 mg
- Saturated fat 5 g
- Total carbohydrate 81 g
- Iron 46.0
- Folate 96.0
- Calcium 23.0
- Vitamin A 9.0
- Vitamin C 57.0