Pork Ragu

Last night I made this recipe for pork ragu, with some tweaks.  I always add a few tablespoons of tomato paste to this recipe to add a little more acidic tomato flavor and I use a teaspoon of crushed red pepper flakes instead of the hot sauce.  My husband’s arteries asked that I replace the pork shoulder with pork loin and I’m happy to compromise because we eat this as often as we do.

I usually serve this with pappardelle or tagliatelle, but only had fettucini last night.  It really doesn’t matter, it would be delicious on pasta, polenta or cardboard.

– Catherine

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