Pork Ragu over Egg Noodles

Hello all — Last week we had a hug-filled, noisy reunion of women we had met with as young moms for 10 years a while back.  We  didn’t stop talking all night, catching up with each other from start to finish.  So many stories!

And for dinner we had big bowls of noodles and this pork ragu, simmered slow and long until it is fork tender.  With a beautiful big salad and Glenda’s amazing cheesecake, we talked and ate until late.

16 oz. egg noodles
3 to 4  pound pork shoulder roast
salt & freshly ground pepper
2 tab. olive oil (and maybe a little more)
1 large onion, chopped
6 cloves garlic, minced
2 tab. tomato paste
1 cup red wine
28 oz. can crushed tomatoes
1 tsp. dried basil
1 large sprig of rosemary
2 bay leaves
garnish:  parmesan romano, grated

Cut the pork roast into smallish bite size chunks.  Then heat 2 tablespoons of olive oil in your soup pot.  Drop in the pork (I did it in two batches so the pot wasn’t too crowded) and liberally salt and pepper the pork.  Cook it on medium high for 8 to 10 minutes until the meat is browned on all sides.  Take if from the pot and set it aside on a plate.

In the same pot add the onion and saute for 4 minutes.  Add the garlic and cook a minute more. Then sire in the tomato paste and red wine and let it cook down at a simmer for about 5 minutes.

Then add in the pork (and the juices that collect on the plate), tomatoes, basil, rosemary and bay leaves.  Keep it all at a low simmer for 2 to 3 hours until the pork is fork tender.

Cook the egg noodles according to the directions on the package in salted water.  Drain well and spread on a big platter, topped with the rage.  Serve with grated parmesan romano — delish!

Here we are around the table.  We’ve been through a lot together– raising babies, losing parents, problems at school, work stress, crazy family stuff, an arduous adoption…  Love these girls bunches.


27 thoughts on “Pork Ragu over Egg Noodles

    • HI Mary– it was so fun to catch up with all of them– we spent every other Tuesday night together for many years– and you’re right– there were stories to tell!! How was your weekend?? And your Easter dinner?? xox

      • Easter dinner was great, Rhonda! We had my sister’s family, my mom and stepdad, my son and his fiance, my brother and his girlfriend and Tom and I. We had a baked ham and all the sides. There was a nice prayer, a lot of laughs and connections. How was your dinner?

          • Rhonda, don’t you just love all the company and laughter overnight? For that reason I can’t wait for grandchildren…but first Dylan’s wedding this summer. Blessings to you dear friend. ❤

            • so exciting Mary– when is the wedding?? Is it near your home? We have no more weddings here in our family– but by niece is getting married July 14th!! Will be fun to have all the big family together! xox

            • Rhonda, the wedding is August 18th in our hometown at a place where Tom caretakes for. They have a unique pond and a path that goes up in the woods to it. The kids want to be married there and the reception will be in the lower field under a tent. I am very excited! My sister in law Bev is coming next month for a weekend. We will go dress shopping for me. Is the Groom’s mother supposed to match the wedding party colors? I hope not, as the colors are maroon and gray and neither color looks good on me. I’m sure I”ll find something. How are you doing? Settling back in after vacation? Isn’t it nice to be home?

            • That sounds like such a pretty location Mary!! And the weather should be beautiful in August! And hope dress shopping goes well! I think you can wear any color that pretty on you and doesn’t distract from the wedding party. You want to look nice in all those photos!! Hope we get to hear all about it in August!! hugs!

            • HI Rhonda, I’ll definitely share from the wedding later on! I hope all is well with you and your family. Praying that the legal thing is over and if not, that it ends on a positive note. Hugs

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