UDON PORK RAGU

By curly

Ingredients

• 1 lb. ground pork
• 2 yellow onions, diced
• 2 tsps garlic powder
• 1/2 tsp coarse ground pepper
• 5 lbs heirloom tomatoes, cored, seeded and cut into 1" pieces
• 36 oz. fresh udon noodles
• 2 Tbsps finely chopped fresh flat-leaf parsley
• 2 Tbsps julienned fresh basil
• Grated Parmigiano-Reggiano cheese for serving

Preparation

Step 1

Over high heat, using a wok, cook pork, stirring occasionally, until browned. Reduce heat to medium high.

Add onions; cook, stirring occasionally until softened. Add garlic powder and pepper. Cook, stirring constantly for 1 minute.

Add tomatoes; season with salt. Increase heat to high; bring to a simmer Cover and cook until tomatoes begin to break down, about 8 minutes.

Uncover; cook, stirring occasionally, until sauce thickens, 10-12 minutes.

Add noodles; cook, stirring occasionally to untangle them, until warmed through 2-3 minutes. Transfer to warmed pasta bowls; garnish with parsley and basil. Pass cheese alongside.