Upcycle your leftovers with this amazing Spinach, Mushroom, and Pork Ragu. Remember the pork ribs I made a week or so ago? Well, I had a ton of left overs and I didn’t want to just heat them up and eat them again, I wanted to make something special! I looked through my pantry and fridge to see what I had and this is what I came up with! Spinach, Mushroom, and Pork Ragu. Though it sounds sort of fancy, it was quick and easy to make.
Leftover pork ribs, cut into 1 inch cubes
2 tablespoons olive oil
8 oz pre-sliced baby portabellas
2 cups chicken stock (or broth)
1 14.5 oz can diced tomatoes, drained
8 oz wide egg noodles
3 cups fresh baby spinach
2 tablespoons garlic and herb butter
1. Preheat a large saute pan on medium-high for 2-3 minutes. Place oil in pan and brown up mushrooms for 2-3 minutes.
2. Bring water to a boil for the noodles.
3. Reduce heat on pan to medium-low, stir in 1/2 cup of chicken stock and tomatoes with the mushrooms and let it cook until its reduced by one-third.
4. Cook and drain noodles by following the package instructions, transfer cooked noodles to a medium bowl (or leave them in strainer until you need them).
5. Stir remaining stock and tomatoes into the mushrooms, bring to a simmer. Cook until sauce thickens a bit.
6. Reduce heat on pan to low, add cooked/leftover pork cubes into the pan, simmer 3-4 minutes.
7. Stir noodles and spinach into the pan. Once you have stirred that up a bit add in the garlic and herb butter. The heat will melt this quickly so that it will coat all everything evenly.
8. Serve in a dish and top with parsley flakes and parmesan cheese and garnish with garlic bread!
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