rosemary pork ragout with sweet potato pasta

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

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Ingredients

• 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

Instructions:

“SAUCE”

1. Heat the olive oil in a heavy skillet and sear the pork roast on all sides.
2. Remove the meat from the pan and set aside.
3. Combine the garlic, onion and chopped rosemary and sauté in the remaining olive oil until the onion is translucent.
4. Combine the rosemary mixture with the meat in a large saucepan.
5. Pour in the crushed tomatoes, juice and all.
6. Add the seared pork loin.
7. Bring the liquid to a boil, then cover and reduce heat.
8. Simmer until the pork begins to fall apart (about 3 hours).
9. Remove the cooked meat from the liquid and let cool slightly.
10. Shred the meat and return to the pot, simmering another five minutes until everything has warmed up again.

“PASTA”

1. 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).
2. Pour the Ragout over the pasta and garnish with additional rosemary sprigs if desired.