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2fifty Pulled Pork Ragu

SERVINGS

Up to 4

TIME

60 minutes

INGREDIENTS

Available at Housebar: 

  • 1 package of frozen 2fifty Pulled Pork

  • 1 package Scratch Pasta Co. Semolina Pappardelle

  • 1⁄2 cup Graza “Sizzle” Olive Oil

  • Jar of Sauce (OR option to make your own below) 

Sauce Ingredients:

  • 32 oz. canned tomato sauce

  • 1 cup diced onion

  • 1 cup diced celery

  • 1 cup diced carrots

  • 1⁄2 cup minced garlic

  • 1⁄2 cup red wine

  • 1⁄3 cup tomato paste

  • 1⁄3 cup dried oregano

  • 2 tablespoons sugar (optional)

  • 1 tablespoon worcestershire sauce

Other Ingredients:

  • Grated parmesan cheese

  • Fresh parsley

  • Salt and pepper to taste

  • Water

INSTRUCTIONS

  1. See package instructions for heating the precooked 2fifty Pulled Pork. Once it’s heated and ready to eat, cut the pulled pork out of the packaging, place it into a bowl, and set it to the side.

  2. In a large pot, sautee the diced onion, celery, and carrots (mirepoix) in olive oil over medium heat. Salt the mirepoix and stir occasionally until the onions are translucent (or about 3 minutes). Add in the minced garlic and cook until well mixed.

  3. Add in the 2fifty Pulled Pork with the tomato paste and stir until the meat, tomato paste, and mirepoix are fully integrated. Add the red wine, stir, and allow the pork to absorb some of the flavor (2 minutes).

  4. Add the tomato sauce, oregano, worcestershire sauce, sugar (optional), a 1⁄2 cup of water, salt and pepper to taste. Stir until the spices and flavors are fully integrated.  Adjust spices to taste.

  5. Bring your heat to low and allow the ragu to simmer for 40-60 minutes.

  6. See package instructions for Scratch Pasta Co. Semolina Pappardelle. Save 1⁄2 cup of cooked pasta water.

  7. Add pasta water to the ragu sauce and stir. If the sauce is too thick, add more water and adjust spices to taste.

  8. Add the cooked pasta to the ragu sauce and mix well. Plate the pasta and finish with grated parmesan cheese and fresh chopped parsley.

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