PORK RAGU w/ olives and sun-dried tomatoes

By LindaW1955

Ingredients

• 12 oz dry medium shell pasts
• 3 TBS olive oil
• 1 cup minced onions
• 1/2 cup sliced kalamata olive
• 1/4 cup diced oil-packed sun-dried tomatoes
• 2 TBS tomato paste
• 1 TBS minced fresh garlic
• 1 tsp each sugar and red pepper flakes
• 1/2 tspdried oregano
• 1 lb ground pork
• 3 TBS balsamic vinegar
• 28 ox diced tomatoes w/ juice
• 1/2 cup chopped fresh parsley
• Grated parmesan

Details

Servings 4
Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

Cook shells in pot of boiling water, drain.
Heat oil in large saucepan over medium add onions through oregano and cook until onions soften, about 3". Add pork and cook until no longer pink, breaking up chunks, 6-7 minutes.
Stir in balsamic and cook until absorbed. Add canned tomatoes bring ragu to simmer and cook 10". Stir in parsley and season with salt to taste.
Pour Ragu over shells and garnish w/ Parmesan