30 Minute Pork Ragu with Balsamic Roasted Vegetables
I posted a super simple yet EPIC Pork Ragu on my Instagram Stories last night and have gotten a bajillion questions… I guess everyone is in the “Back To School, Back To Work, It’s No Longer Summer Rules” schedule too. So let me write out the “recipe”, if one can even call it that, here!
So what is a Ragu? Per Wikipedia “In Italian cuisine, ragù is a meat-based sauce that is commonly served with pasta. Ragù was created by Alberto Alvisi in the 18th century. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes.“
For me, it’s the simplest dinner. Ever. Super speedy and super tasty.
I’ve said this before and I will say it again. If you used quality ingredients even the simplest and easiest meals will taste out of this world. Quality meats, excellent spices (Primal Palate is my FAVORITE) and good jarred sauce with no junk it it equals major flavor… and better for you!
Okay, here we go.
Simple Pork Ragu
- Olive oil
- 2lbs Pasture Raised ground pork
- Palmful of Primal Palate Garlic & Herb Seasoning Blend
- Half a palmful of Primal Palate Breakfast Seasoning Blend
- Salt & Pepper
- 2 Rao’s 32 oz jars of Marina
- Heat large heavy bottom pan with lid over medium high heat. I use a Le Creuset Dutch Oven. Lodge makes a nice one too!
- Drizzle in about 2 tablespoons of olive oil, just enough to coat the bottom of the pan.
- Add the ground pork, the Primal Palate Seasoning Blends and salt & pepper to taste. (Side note: I know the Breakfast Blend has cinnamon in it… trust me, it is so good! It takes on a Italian sausage flavor mixed with the Garlic & Herb!)
- Stir frequently until the pork is cooked through and browned about 10 minutes.
- Add both 32 oz jars of the Rao’s Marinara and stir to combine.
- Allow to simmer on low heat for about 20 minutes or until whenever your vegetables and pasta (if making) are finished. You could also let simmer on low for an hour or so if you are so ahead of the game and not ready to sit down to dinner. It will only deepen the flavor but is certainly not necessary!
- Spoon on top of pasta, zoodles, roasted vegetables, polenta… anything you like! Sprinkle with a little bit of grated parmesan if you desire!
(This recipe makes enough to serve 8-12 depending on the appetite of your eaters. I will freeze leftovers and pop out the morning of a particularly hectic day!)
Balsamic Roasted Vegetables
Again… it is easy to get super flavorful food when you use quality ingredients! Anytime we make pasta I like to have a side of roasted vegetables… truth is I love them with tomato sauce!
- 3 Organic Broccoli crowns (or 1 lb of brussel sprouts, cauliflower etc)
- 1 Bunch organic carrots
- Olive oil
- Really good balsamic vinegar (I like this one)
- Salt & pepper
- Preheat your oven to 475 degrees.
- Line a baking sheet with parchment paper.
- Peel and destem vegetables. Cut your vegetables into fairly uniform pieces so cooking time is the same for all.
- Place on parchment lined sheet and drizzle with olive oil, salt & pepper. Toss to coat.
- Then drizzle lightly with the balsamic vinegar, tossing again.
- Place in preheated oven and cook until browned tossing mid way through. This should take roughly 30-40 minutes depending on your oven.
- Sprinkle with a little more salt and serve!
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