Neapolitan Ragu



  • 1 Tbsp vegetable oil
  • 4 lbs Italian Stuffed Pork Loin (Sprouts Markets carries, premade, stuffed with provolone, fresh spinach, Black Forest ham)
  • 8 cloves garlic, finely chopped
  • 1 onion,
  • 2 cans diced tomatoes (28 oz ea)
  • 2 cans crushed tomatoes (28 oz ea)
  • 6 oz tomato paste
  • 8 Roma tomatoes, blanched/skins removed, hand crushed
  • 1 tsp Italian seasoning
  • 2 bay leaves
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 handful fresh basil, choppeddiced
  • 1 lbs hot Italian sausage
  • 1 lbs sweet Italian sausage


  1. Add oil to large soup pot and heat over medium high heat. Place Italian Stuffed Pork Loin in bottom of pot and allow to sear and slightly brown on both sides. Remove pork loin and set aside.
  2. Add onion and garlic and sautee until onion softens and garlic begins to brown slightly.
  3. Pour diced tomatoes and crushed tomatoes into the pot, then add tomato paste and crushed fresh tomatoes. Sprinkle Italian seasoning into the sauce, then add bay leaves, rosemary, thyme, and basil. Stir the sauce to combine ingredients.
  4. Add all sausages, whole, and ensure all meat is submerged in sauce. Turn heat to medium and allow sauce to simmer for several hours. Stir at least once an hour.
  5. After 5-6 hours, check sausages and pork for doneness. Pork should easily "fall apart" or shred with a fork.
  6. When sauce has simmered to your liking, remove any twine from the Italian Stuffed Pork Loin and shred the pork loin and its stuffing contents. Remove bay leaves, rosemary, and thyme. Slice the sausages, if desired.
  7. Serve with a sauce friendly pasta, like Rigatoni. Freeze leftovers for additional meals.