Pork Ragu with Broken Pasta
Seasoned perfectly to boost your mood and your immune system this Broken Pasta with Pork Ragu dish is one of my new comfort food favorites. Light and peppery from the arugula and lemon this dish has it all.
Cleanse (Days 1-3) | Serves 4
Prep time: 15 minutes | Total time: 3 hours 15 minutes to 8 hours
INGREDIENTS
1 pound boneless pork loin roast
1 medium white or yellow onion, peeled and cut into large pieces
1 large stalk celery, cut into large pieces
1 small fennel bulb, trimmed and cut into large pieces
3 sprigs fresh thyme
Sea salt
Freshly ground black pepper
4 ounces brown rice lasagna, broken into pieces
2 tablespoons fresh lemon juice, or more to taste
1 tablespoon chopped parsley
8 cups arugula leaves
DIRECTIONS
- Combine the first 5 ingredients (pork through thyme) in a slow cooker. Cover and cook 3-4 hours on High (or 6-8 hours on Low).
- Remove the pork from the slow cooker and shred it into bite-size pieces. Strain the solids out of the braising liquid. Return the liquid and meat to the slow cooker. Season well with salt and pepper, and cover to keep warm.
- Bring a large pot of well-salted water to boil. Cook the pasta until al dente, or usually a minute shy of package directions. Drain and add to the pork ragu. Add the lemon juice and parsley. Ladle into wide pasta bowls with and top with arugula. Enjoy with an extra lemon wedge on the side.
Tips: If you want more broth with your roast you can add 1 cup of organic chicken broth.
Do ahead: The pork and broth freeze well. When ready to serve, just start with the pasta step.
Seasoned perfectly to boost your mood and your immune system this Broken Pasta with Pork Ragu dish is one of my new comfort food favorites. Light and peppery from the arugula and lemon this dish has it all.
Cleanse (Days 1-3) | Serves 4
Prep time: 15 minutes | Total time: 3 hours 15 minutes to 8 hours
INGREDIENTS
1 pound boneless pork loin roast
1 medium white or yellow onion, peeled and cut into large pieces
1 large stalk celery, cut into large pieces
1 small fennel bulb, trimmed and cut into large pieces
3 sprigs fresh thyme
Sea salt
Freshly ground black pepper
4 ounces brown rice lasagna, broken into pieces
2 tablespoons fresh lemon juice, or more to taste
1 tablespoon chopped parsley
8 cups arugula leaves
DIRECTIONS
- Combine the first 5 ingredients (pork through thyme) in a slow cooker. Cover and cook 3-4 hours on High (or 6-8 hours on Low).
- Remove the pork from the slow cooker and shred it into bite-size pieces. Strain the solids out of the braising liquid. Return the liquid and meat to the slow cooker. Season well with salt and pepper, and cover to keep warm.
- Bring a large pot of well-salted water to boil. Cook the pasta until al dente, or usually a minute shy of package directions. Drain and add to the pork ragu. Add the lemon juice and parsley. Ladle into wide pasta bowls with and top with arugula. Enjoy with an extra lemon wedge on the side.
Do ahead: The pork and broth freeze well. When ready to serve, just start with the pasta step.
