Name: Slow-Cooked Pork Ragu with Protein Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz pork shoulder; 1.5 oz chickpea pasta; 0.5 cup tomato puree; 0.25 cup onion; 1 clove garlic; 0.25 cup carrot; 0.25 cup celery; 0.25 tbsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 1 pinch red pepper flakes

Slow-Cooked Pork Ragu with Protein Pasta

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Pork Ragu with Protein Pasta

Tender pork shoulder slow-cooked in a rich, velvety tomato sauce and tossed with high-protein chickpea pasta for a comforting meal.

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NUTRITION

Protein

30.7g

Fat

30.9g

Carbs

44.1g

SERVINGS

1 serving

INGREDIENTS

4 oz pork shoulder

1.5 oz chickpea pasta

0.5 cup tomato puree

0.25 cup onion

1 clove garlic

0.25 cup carrot

0.25 cup celery

0.25 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 pinch red pepper flakes

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PREPARATION

1
Trim any excess fat from the pork shoulder and cut into large chunks.
2
Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
3
Season the pork with sea salt and black pepper, then sear in the pot until browned on all sides.
4
Remove the pork and add the finely diced onion, carrot, and celery to the pot, sautéing until softened.
5
Add the minced garlic, dried oregano, and red pepper flakes, stirring for 60 seconds until fragrant.
6
Return the pork to the pot and pour in the tomato puree along with a quarter cup of water.
7
Cover and reduce heat to low, simmering for 3 to 4 hours until the pork is tender enough to shred with a fork.
8
Shred the pork completely and stir it back into the thick sauce.
9
Boil the chickpea pasta in salted water according to the package directions, then drain.
10
Combine the pasta with the pork ragu and toss well before serving.