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.
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.
% Daily Value*
Total Fat 29g 44%
Saturated Fat 7g 35%
Cholesterol 54mg 18%
Sodium 545mg 22%
Carbs 58g 19%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.