🌿 Pork Ragu with Carrots and Green Garlic
🥕 Restocked & Ready: Heavenly Acres Ground Pork + A Cozy Pork Ragu Recipe
We’re excited to share that our woodland-raised, full-Duroc ground pork is officially restocked here at Heavenly Acres! This is some of the most flavorful, juicy pork you’ll ever cook with; perfect for weeknight dinners, slow Sunday suppers, or any meal that needs a little extra comfort and heart.
To celebrate, we’re sharing a deliciously cozy recipe that highlights the rich flavor of our ground pork: Pork Ragu with Carrots and Green Garlic. This dish is simple, nourishing, and packed with peak-season flavor. It's the kind of meal that makes your kitchen smell like home.
🌿 Pork Ragu with Carrots and Green Garlic
This ragu is built on a base of sweet carrots and green garlic, gently simmered with herbs, wine, and our tender ground pork. A finishing touch of cheese and butter brings it all together in a silky, savory sauce that hugs every bite of pasta.
Ingredients:
Extra virgin olive oil
6 oz green garlic, sliced into ¼” thick pieces
1 lb carrots, ends trimmed, peeled, cut into ¼” dice
Kosher salt & freshly ground black pepper
½ cup dry white wine (I actually used red, either works great!)
½ cup water
1 tsp dried chile flakes (we used our homegrown dried shishito pepper powder 🌶️)
A big ol’ sprig of thyme
2 tbsp unsalted butter
½ cup freshly grated Parmigiano-Reggiano cheese (+ more for serving)
½ cup freshly grated Pecorino Romano cheese (+ more for serving)
8 oz short pasta (like orecchiette, penne, or ditalini)
Directions:
Heat a generous glug of olive oil in a large skillet or Dutch oven over medium-high heat. Add the green garlic and carrots with 1 tsp salt and a few good twists of pepper.
Once everything starts to sizzle, reduce the heat to medium-low. Cook gently until soft and fragrant, not browned.
Add in your ground pork, breaking up any big chunks. Cook just until it’s no longer pink; don’t let it brown too much.
Pour in the wine, water, chile flakes, 2 tsp salt, and thyme. Cover and simmer gently for 30–40 minutes until the veggies are tender and the ragu is flavorful and brothy.
Check occasionally to make sure it’s not drying out and add more water if needed. You want it loose and silky, but not watery.
Stir in butter and cheeses. Taste and adjust seasoning as needed (more salt, pepper, chile, cheese—go for it!).
Cook your pasta. Reserve ½ cup of pasta water before draining. Add pasta to the ragu and simmer for 1–2 minutes to bring everything together. Add a little reserved pasta water if needed.
Plate it up, finish with a drizzle of good olive oil and extra cheese, if desired, and serve warm.
🐖 Our Pork Makes It Better
Our woodland-raised, full-Duroc pork isn’t just delicious; it’s raised with care in the heart of Middle Tennessee. Our pigs enjoy open space, fresh air, and forage in the woods, which results in deeply flavorful, nutrient-rich pork you can feel good about feeding your family.
You’ll find our ground pork (along with chorizo, breakfast links, roasts, ribs, and more) available on Saturdays from 7 am to noon at the Warren County Farmers Market in McMinnville, TN.
Grab some while it’s here, this ragu’s waiting for you. 💚
Follow along on Facebook @HeavenlyAcresFarmTN for more recipes, farm updates, and behind-the-scenes life on the land.
