The leftover ragout makes an excellent variation on the “Sloppy Joe” sandwich filling. A good gluten-free bun option is Udi’s Gluten-Free hamburger buns
4-6 sweet potatoes, peeled (with ends sliced off)
1 large yellow onion, roughly chopped
1 2-pound pork roast
3 sprigs fresh rosemary, chopped (or 3 tsp. dried rosemary)
2 large garlic cloves, minced
1 large (35-ounce) can crushed tomatoes (no salt)
Dash freshly ground black pepper
3 Tbsp. olive
- Heat the olive oil in a heavy skillet and sear the pork roast on all sides.
- Remove the meat from the pan and set aside.
- Combine the garlic, onion and chopped rosemary and sauté in the remaining olive oil until the onion is translucent.
- Combine the rosemary mixture with the meat in a large saucepan.
- Pour in the crushed tomatoes, juice and all.
- Add the seared pork loin.
- Bring the liquid to a boil, then cover and reduce heat.
- Simmer until the pork begins to fall apart (about 3 hours).
- Remove the cooked meat from the liquid and let cool slightly.
- Shred the meat and return to the pot, simmering another five minutes until everything has warmed up again.
- Use your vegetable spiralizer to create thick pasta strands from the sweet potatoes. Prepare or cook according to your preference. (Don’t overcook or they’ll get mushy).
- Pour the Ragout over the pasta and garnish with additional rosemary sprigs if desired.