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Lunch / Dinner

Pork Ragu with Olives & Sun-Dried Tomatoes

With this simple recipe and a quick trip to the grocery store on your way home, dinner in a hurry is no problem. Classic, simple, quick, and beyond good, this Pork Ragu is no ordinary meat sauce. It’s bold, straightforward, and sure to hit the spot.

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Test Kitchen Tip

Seek out San Marzano tomatoes for this ragu. Their flavor is stronger than other canned tomatoes and they’re less acidic.


Cook shells in a pot of boiling salted water according to package directions; drain.

Heat oil in a large saucepan over medium. Add onions, olives, sun-dried tomatoes, tomato paste, garlic, sugar, pepper flakes, and oregano; cook until onions soften, 3 minutes. Add pork and cook until no longer pink, breaking up chunks, 6–7 minutes.

Stir in balsamic; cook until absorbed. Add tomatoes, bring ragu to a simmer, and cook 10 minutes. Stir in parsley and season ragu with salt.

Serve shells with ragu and garnish with Parmesan.


A little tomato paste thickens the ragu, deepens the color, and enhances the overall tomato flavor.


To ensure the ground pork gets cooked all the way through, break it up with a wooden spatula.

Nutritional Facts

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Lunch / Dinner

Cacio e Pepe