Pork Ragu Over Linguine

Tip: Read directions completely before preparing.

Ingredients:

16 oz thin linguine, 

2 tablespoons olive oil

2 1/2 pounds pork butt, cut into 1" - 1 1/2" cubes

1 small onion, chopped in chunks

1 - 28 oz can crushed tomatoes

3 cups pasta water

2 cups chicken broth

5 garlic cloves, minced
2 teaspoons salt

1/2 oregano

1/4 teaspoon ground black pepper

1/4 red chili flakes

1/2 sugar

Directions:

Prepare linguine as per package instructions and set aside.  Save the pasta water.

 

In a heavy bottomed pot, add olive oil, heat the oil over medium high heat.  Add pork and brown.

Add onion, crushed tomatoes, pasta water, chicken broth, garlic, salt, oregano, black pepper, red chili flakes, and sugar.

Bring to boil, lower heat to medium low, and simmer for 1 1/2 hours.  Stirring occasionally.

Serve over thin linguine and sprinkle with grated Parmesan cheese.  Enjoy!

Servings: 6 - 8

Tip:  The word Ragu itself is a loan word from the French ragoût which is a stew or sauce that’s served with noodles.