Pork and Shiitake Mushroom Ragu Recipe

Recipesfull introduces to you: Pasta Sauce Recipes. (Pork and Shiitake Mushroom Ragu Recipe). Italian, paleo, omg, ragù! This was simply amazing. We are at our lake house for the summer and our friends came over. I had a super busy day and while at the butcher deciding what to make, the pork butt looked amazing. I did serve this dish with a creamy polenta. I am Italian! What can I say... if you want to keep it paleo, then serve with sauteed vegetables or sauteed garlic spinach (I do that a lot). This freezes well and taste even better the next day! You can also prepare this meal in your slow cooker.

Brief

Prep 20 mins

Cook: 3hrs40 mins

Total: 4hrs

Servings: 8

Yield: 8 servings

Pork and Shiitake Mushroom Ragu Recipe

Ingredients

3 pounds boneless pork shoulder (Boston Butt) roast

cut into chunks

kosher salt and freshly ground pepper to taste

2 tablespoons olive oil

1 cup low-sodium chicken broth

4 cloves garlic

minced

or more to taste

1 tablespoon Italian seasoning

2 bay leaves

1 (28 ounce) can petite diced tomatoes

1 (6 ounce) can tomato paste

or more to taste

8 ounces shiitake mushrooms

sliced

Gorgonzola Pasta Sauce

Side Dish

Directions

Step 1

Season pork with kosher salt and pepper.

Step 2

Heat a large Dutch oven over medium-high heat; add oil. Stir pork into the hot oil and cooking turning often with tongs until pork is evenly browned 10 to 12 minutes. Pour chicken broth over the pork and scrape any brown bits of food off the bottom of the Dutch oven using a wooden spoon; stir in garlic Italian seasoning and bay leaves.

Step 3

Mix tomatoes and tomato paste into pork mixture stirring and pressing paste along the side of the Dutch oven to help dissolve it. Reduce heat to medium-low. Stir cover and cook for 2 1/2 hours.

Step 4

Remove Dutch oven from heat and shred pork into the tomato sauce using 2 forks. Add mushrooms; cover and simmer for 1 hour more. Remove bay leaves.

Nutritional Information

Pork and Shiitake Mushroom Ragu Recipe

Servings Per Recipe:8

Calories: 298.7

% Daily Value *

Protein: 20.2g 40%

Carbohydrates: 10.5g 3%

Dietary Fiber: 2.4g 10%

Sugars: 5.4g

Fat: 19.6g 30%

Saturated Fat: 6.4g 32%

Cholesterol: 67.4mg 23%

Vitamin A Iu: 486IU 10%

Niacin Equivalents: 8mg 62%

Vitamin B6: 0.4mg 25%

Vitamin C: 15.7mg 26%

Folate: 15.8mcg 4%

Calcium: 67.8mg 7%

Iron: 3.3mg 19%

Magnesium: 35mg 13%

Potassium: 660mg 19%

Sodium: 429.4mg 17%

Thiamin: 0.5mg 51%

Calories From Fat: 176.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.