Pork Belly Ragu

Pork Belly Ragu
Pork Belly Ragu
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1 ratings
Category: Entree

The perfect Sunday sauce! This is great for a big family!

3 hours, 30 minutes
693.1 kcal
  • 1/2 Lb pork belly, in 1/2 inch cubes.
  • 4 26oz boxes of crushed tomatoes (next to the cans).
  • 3 Tbsps minced fresh basil
  • 2 Tbsps minced fresh oregano
  • 1 Tsp crushed red hots
  • 1 Tbsp salt
  • 1 Tbsp pepper
  • 1 whole diced onion
  • 4 cloves of diced garlic
  • 2 Tbsps olive oil
  • 1 Lb of pasta
  • Cheese to top (optional)
30 minutes
3 hours
Ready in
3 hours, 30 minutes
  1. Warm a large pot and add 1 Tbsp of olive oil.
  2. Toss in the pork belly, crisping each side for a total of 10 minutes, pull the pork belly out and set aside.
  3. Add the remaining olive oil and toss in the onion with a pinch of salt. Cool for about 5 minutes.
  4. Toss in the garlic and cook for another 2 minutes.
  5. Add the remaining salt, peppers, tomatoes, basil, oregano, & red hots
  6. Toss the pork belly back in, cooking for 2-3 hours on low temperature.
  7. Serve over pasta and top with cheese.
Nutrition information
Calories per serving: 693.1 kcal
Fat per serving: 27.22 g
Saturated fat per serving: 8.39 g
Carbs per serving: 97.03 g
Protein per serving: 22.14 g
Fiber per serving: 13.31 g
Sugar per serving: 24.64 g
Sodium per serving: 1480.4 mg
Cholesterol per serving: 27.22 mg

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