Hearty Rustic Pork Ragu

pork-ragu-08

This hearty and delicious recipe is packed with vibrant flavors and is a great way to sneak vegetables in if you have picky eaters.

Not only is this meal great for those cold chilly days, but it is also great for the summer when you’re cooking for a crowd and don’t want to heat your kitchen up by turning on the oven.

This is one of those great meals you can assemble in the morning and don’t have to touch until it is time to be served and on busy days…who doesn’t love that?

pork-ragu-02

Ingredients:

2-3 pounds pork roast or tenderloin

1 large onion, chopped

2 large carrots, peeled and chopped

3 ribs of celery, rinsed and chopped

1 medium bell pepper, chopped

4 -5 cloves of garlic, peeled and sliced

1 teaspoon kosher salt

1 teaspoon of ground black pepper

¼ teaspoon red pepper flakes (optional)

3 cups spaghetti sauce

pork-ragu-04

Directions:

1. Spray a 6 quart slow cooker with non-stick spray.

2. Rough cut all the vegetables into bite size pieces and place on the bottom of the slow cooker add seasonings.

3. Add pork roast on top of the bed of vegetables add an additional sprinkle of salt and pepper over the pork.

4. Pour spaghetti sauce over pork and vegetables (do not stir).

5. Cover and cook on low 6 to 8 hours.

pork-ragu-05

6. Remove pork and break pork into bite size pieces or shred; then add back to pot and stir.

pork-ragu-07

7. Serve hot, over desired cooked pasta or over bread.

This is a favorite in our house and even though we have a large family, believe it or not, we always have leftovers with this  hearty meal and no one seems to mind having it for lunch the following day. So the next time you are looking for a crowd pleasing, satisfying easy dish to make, give this one a try and enjoy the recipe card below.

Hearty Rustic Pork Ragu
Serves 8
A crowd pleasing, hearty, delicious and thrifty dinner for anytime of the year.
Write a review
Print
320 calories
13 g
114 g
11 g
41 g
3 g
311 g
802 g
8 g
0 g
5 g
Nutrition Facts
Serving Size
311g
Servings
8
Amount Per Serving
Calories 320
Calories from Fat 95
% Daily Value *
Total Fat 11g
16%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 114mg
38%
Sodium 802mg
33%
Total Carbohydrates 13g
4%
Dietary Fiber 3g
13%
Sugars 8g
Protein 41g
Vitamin A
84%
Vitamin C
41%
Calcium
6%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2-3 pounds pork roast or tenderloin
  2. 1 large onion, chopped
  3. 2 large carrots, peeled and chopped
  4. 3 ribs of celery, rinsed and chopped
  5. 1 medium bell pepper, chopped
  6. 4 -5 cloves of garlic, peeled and sliced
  7. 1 teaspoon kosher salt
  8. 1 teaspoon of ground black pepper
  9. ¼ teaspoon red pepper flakes (optional)
  10. 3 cups spaghetti sauce
Instructions
  1. Spray a 6 quart slow cooker with non-stick spray.
  2. Rough cut all the vegetables into bite size pieces and place on the bottom of the slow cooker add seasonings.
  3. Add pork roast on top of the bed of vegetables add an additional sprinkle of salt and pepper over the pork.
  4. Pour spaghetti sauce over pork and vegetables (do not stir).
  5. Cover and cook on low 6 to 8 hours.
  6. Remove pork and break pork into bite size pieces or shred; then add back to pot and stir.
Notes
  1. Serve hot, over desired cooked pasta or over bread.
beta
calories
320
fat
11g
protein
41g
carbs
13g
more
The Fort Worth Homemaker http://thefortworthhomemaker.com/

Five Frugal for Friday

By Liz

With having a family of 7 plus 4 dogs, if I can score any frugal victories, no matter how small, I will take them. Summer and its unofficial start is upon us now and so are the uncomfortable high temperatures.  Unfortunately, here in Texas, there is no getting around it and it is officially air conditioning season for the next 5 months. Here are some of my frugal accomplishments this past week:

dog food

1. I made homemade dog food. I need to make a new batch about every 10 to 14 days. After I make a large batch in my slow cooker, it then gets bagged up into serving size portions for my pooches and stored in the fridge.

freezer-veggies

2. I accomplished some veggie freezer prep. The last time we were at the store we purchased large quantities of bell peppers, squash, broccoli and egg plant that we got at rock bottom prices. I brought them home, prepped and packaged them into portion sized bags and put them in the freezer for future uses.

garlic-bread

3. I made garlic bread. We had left over rolls from our Memorial Day cookout and I was running out of time to use them up before they went bad, so I turned them into garlic bread one night and used it as a side dish for the casserole I made for the evening.

packaged-quinoa

4. I made extra quinoa. As a side dish one evening, I made a large batch of quinoa and after it cooled, I portioned it out into sandwich bags and froze them to use for lunch bowls recipes over the next couple of weeks.

compost

5. I helped compost. My husband is the one with the green thumb in the family and he has asked me to start saving all of my vegetable refuse, egg shells and coffee grounds on a daily basis so he can use them as compost to help encourage healthy lawn growth.

So that was my frugal five for this week, I know that much of it centered in the kitchen and freezer prep…but hey…with a family of 7 and 4 dogs, I spend a lot of time in that one room keeping my brood happy and nourished.

What kind of many saving wins did you have this week?



The Best Ever Fresh Beans

by Liz

beans

I have to admit, before I moved to Texas, the only beans I had ever really known were baked beans.  However, since then, I had been introduced to this very delicious and very satisfying Texas staple.

Beans are not only great tasting, but they are very economical and versatile.

Here is my recipe for the best tasting beans; I used black beans for this recipe.

In a 5 quart slow cooker, add 1 pound of dried beans (pinto, red, black, navy…the possibilities are endless) fill slow cooker ¾ full of water and cover, (you want plenty of water to cover the beans as they will expand overnight).

Let soak overnight.

The next day, drain and rinse beans.

Add beans and fresh water back into the slow cooker, one again filling pot ¾ way with water, (the beans will expand a little more and some of this water will evaporate during cooking).

Add 1; 2” x 2” piece of salt pork and 4 to 5 large cloves of peeled garlic to slow cooker.

Cover and cook on low 6 to 8 hours. (Beans will be fully cooked when they are soft and/or their outer skin starts to crack.)

Turn off slow cooker, remove and discard salt pork.

Add 1 Tablespoon of salt (do not add salt in the beginning of this process as this will toughen the beans) and 2 teaspoons of oregano, stir well, replace lid and let sit for about a half hour. (This lets the spices, permeate the beans).

Enjoy as is, or over rice with a sprinkle of cheddar cheese, green onion, avocado, fresh tomato or whatever you prefer.