Slow-Cooked Pork and White Bean Ragu

Slow-Cooked Pork and White Bean Ragu

A deeply savory Italian-inspired ragu featuring lean ground pork and cannellini beans simmered with crushed tomatoes and aromatic vegetables, served over creamy whole grain polenta.

Dietary

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Ingredients

Instructions

  1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 1/2 pounds ground pork and cook, breaking it up with a spoon, until browned. Drain any excess fat.
  2. Transfer the browned pork to a slow cooker. Add 1 medium yellow onion, 2 carrots, and 2 celery stalks to the skillet (if using the same skillet, otherwise add directly to slow cooker). Sauté for 5-7 minutes until softened. Stir in 4 cloves minced garlic and cook for 1 minute more until fragrant.
  3. Add the sautéed vegetables to the slow cooker along with 1 can crushed tomatoes, 1 1/2 cups chicken broth, 2 cans cannellini beans (rinsed and drained), 2 tablespoons tomato paste, 1 1/2 teaspoons dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  4. Stir everything well to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the ragu is tender and flavorful.
  5. About 30 minutes before serving, prepare the polenta: Bring 6 cups water or vegetable broth to a boil in a medium saucepan. Slowly whisk in 1 1/2 cups whole grain polenta, reducing heat to low. Cook, stirring frequently, for 20-25 minutes, or until thickened and creamy.
  6. Serve the ragu over the warm polenta, garnished with 1/4 cup chopped fresh parsley if desired. Portion 2 servings for tonight's dinner and store the remaining 4 servings in airtight containers for meal prep.

Notes

This ragu freezes well for longer storage, just thaw in the refrigerator overnight before reheating. You can also substitute beef or turkey broth for chicken broth.

Nutrition (per serving)