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Tuesday: Hearty Pork Ragu and Green Salad

This is a wonderfully hearty dish that is easy to prepare and a real crowd pleaser. After you get it all in the pot, just let it go. Add whatever you like to the salad but I keep it simple with just greens. Note: There will be leftover ragu to be socked away for use later this week – no sense cooking twice.
Serves: 4     Prep: 20     Cooking: 1 ½ hours – mostly inactive


For the Ragu
2 tablespoons olive oil
2 pork tenderloins, trimmed of silver skin, 1.5 lbs each
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 small yellow onions
3 tablespoons fresh rosemary, needles only, chopped
5 cloves garlic, chopped
1  (35-ounce) can crushed tomatoes with juices
1 lb fettucine or pappardelle pasta (bowties)
Grated Pecorino-Romano or Parmigiano-Reggiano cheese, to taste
For the Salad
1 head butter lettuce
1 head Romaine lettuce
1 small head red leafed lettuce
1 small head radicchio, optional
1 oz Pecorino-Romano or Parmigiano-Reggiano, shaveFor the Dressing
6 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons fresh flat leafed parsley, chopped
1 tablespoon lemon juice
2 cloves garlic, chopped
1 teaspoon dried Italian herbs


Prep Opportunity
Since this dish cooks for an hour, you can make the dressing, tear the lettuces and shave the cheese during that time. Tip: Try shaving the cheese with the vegetable peeler for long thin strips.
Season the pork with the salt and pepper.
In a Dutch oven or heavy bottomed pot, heat the olive oil over medium-high heat.
Gently place pork in the pot and brown on all over - 3 to 4 minutes per side.
Remove the pork to a plate and set aside uncovered. 
To the pot, add the onion and chopped rosemary, Cook, stirring, 2 minutes.
Add garlic and cook, stirring for 1 more minute– don’t let it get too brown, just the edges.
Add the tomatoes with their juice. Scrape up any yummy bits of pork or onion stuck to the bottom of the pot.
Return the tenderloins and any liquid to the pot.
Bring it all to a boil, and then reduce heat to low.
Cover the pot tightly with the lid and cook on the stovetop until the pork is tender enough to shred, 1- 1 ¼ hours.
After and hour or so, set a pot of salted water to boil.
Tear all the lettuces and toss in a bowl.
Make the dressing. Combine all ingredients- except the cheese- in a jar and shake or in a bowl and whisk!
Remove the pork and shred using two forks. Add the shredded pork back to the pot, stir and cover. 
Add pasta to boiling water and cook to al dente – about 2 minutes under the package directions.
Toss the salad with dressing and divide among four plates. Scatter cheese on top.
Taste the pasta to see if it’s done and drain.
Serve the ragu over the pasta with a little cheese sprinkled on top.