Aegean Sunset Pork Ragu with Toasted Pistachio & Mint Gremolata

Ingredients

• 4 oz Whole grain penne
• 8 oz Lean ground pork
• 2 tbsp Extra virgin olive oil
• 0.5 small Yellow onion
• 2 Garlic cloves
• 0.5 cup Roasted red peppers
• 2 tbsp Sun-dried tomatoes
• 2 tbsp Kalamata olives
• 1 tsp Capers
• 0.5 cup Crushed tomatoes
• 0.25 cup Vegetable broth
• 1 tsp Dried oregano
• 0.5 tsp Dried thyme
• 0.125 tsp Ground allspice
• 1 small Bay leaf
• to taste Salt
• to taste Black pepper
• 2 tbsp Shelled pistachios
• 1 tbsp Fresh mint leaves
• 1 tbsp Fresh parsley leaves
• 0.5 tsp Lemon zest

Instructions

1. Prepare your ingredients: Finely dice the yellow onion, mince the garlic cloves. Roughly chop the roasted red peppers, sun-dried tomatoes, and pitted Kalamata olives. Finely chop the fresh mint and parsley. Zest the lemon.
2. Cook the pasta: Bring a large pot of lightly salted water to a rolling boil. Add the whole grain penne and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water.
3. Brown the pork: While the pasta cooks, heat 1 tablespoon of extra virgin olive oil in a large skillet or Dutch oven over medium-high heat. Add the lean ground pork, breaking it up with a spoon. Cook until thoroughly browned, about 5-7 minutes. Drain any excess fat, then transfer the browned pork to a plate and set aside.
4. Sauté aromatics: Reduce the heat to medium. Add the remaining 1 tablespoon of extra virgin olive oil to the same skillet. Add the diced onion and sauté until softened and translucent, about 3-4 minutes. Stir in the minced garlic, dried oregano, dried thyme, and ground allspice (if using), cooking for 1 minute more until fragrant.
5. Build the ragu: Stir in the chopped roasted red peppers, sun-dried tomatoes, Kalamata olives, and capers. Pour in the crushed tomatoes and low-sodium vegetable broth. Add the bay leaf (if using). Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld and deepen. Stir occasionally.
6. Combine and finish: Remove and discard the bay leaf. Return the browned pork to the skillet with the ragu. Add the drained al dente pasta. Add a splash (about 1/4 cup or more) of the reserved pasta water, tossing everything together to coat the pasta evenly and create a luscious sauce. Season with salt and black pepper to taste.
7. Prepare the gremolata: While the ragu simmers, toast the shelled pistachios in a small dry pan over medium heat for 2-3 minutes, stirring frequently, until they are fragrant. Let them cool slightly, then roughly chop them. In a small bowl, combine the toasted pistachios, finely chopped fresh mint, finely chopped fresh parsley, and lemon zest.
8. Serve: Divide the Aegean Sunset Pork Ragu equally between two plates. Generously sprinkle each serving with the vibrant Toasted Pistachio & Mint Gremolata for a burst of fresh flavor and texture.

Nutrition (per serving)