Penne with Pork Ragu

Sometimes I crave comforting meals.  I don't think that will shock anyone that is reading this, but it had to be said.  Comforting to me is pasta.  Pasta reminds me so much of growing up and I hope I never truly grow out of that!

This ragu is filling and definitely comforting.  It's a very simple dish to put together, but you'll have everyone believing you spent the entire day cooking :)

Penne with Pork Ragu
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
13oz whole grain penne pasta
2 red sweet peppers, stem and seeds removed, roughly chopped
1/2 sweet onion, roughly chopped
2 garlic cloves, quartered
1 lbs ground pork
1 14.5 oz can diced tomatoes
1 teaspoon dried oregano
2 teaspoons Italian herb mix
1/4 teaspoon crushed red pepper flakes
8 oz can tomato sauce
1 teaspoon tomato paste (you may need just a tad bit more)
1-2 Tablespoons fresh parsley, chopped
1 sprig fresh rosemary (optional)
1 Tablespoon red wine (optional)

Directions:
Cook pasta according to package directions; drain.  In a food processor, add the peppers, onion, and garlic.  Pulse until finely minced.

In a large non-stick skillet, over medium heat, add the ground pork; breaking up with a wooden spoon.  Allow to cook for about 4 minutes.  Add the minced vegetables.  Cook another 3 minutes or until the pork is cooked through.  Add the diced tomatoes, oregano, Italian herb mix, and red pepper flakes.  Lower heat and simmer, covered, for 30 minutes.  Add the tomato sauce, tomato paste, and parsley; stirring to combine.  Add the rosemary sprig if using, cover and let simmer another 30 minutes.  Stir in the red wine is using. Season to taste with salt and pepper.  Add more tomato paste is sauce is too watery.  Remove rosemary sprig before serving.  Serve over pasta and enjoy!

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