Smoked Pork Ragu with Pasta

At Project Angel Heart, we prepare and modify meals every day for neighbors with complex dietary needs. Many have weakened or failing kidneys, which means they must limit their intake of minerals like potassium and phosphorous. In this recipe, we replace tomatoes — which are high in potassium — with roasted red peppers to create a classic Italian sauce that works for people with kidney disease. The result is the same delicious, antioxidant-rich ragu, but with lower potassium!

We’d love to know when you make this ragu and what you think! Post a picture of the process and/or your finished plate on social media and tag us!

Note: If you don’t eat pork, replace with ground chicken or turkey. Prefer a vegetarian version? Try it with vegetable stock, tofu. and extra vegetables like carrots, celery, zucchini, and eggplant.

Smoked Pork Ragu with Pasta

Serves 8.

  • 2 tablespoons olive oil
  • 2.5 pounds lean ground pork
  • 2 onions, julienned
  • 5 cloves garlic, roasted
  • 2 cups chicken broth (low sodium)
  • 2 (14.5-ounce) cans tomato sauce
  • 1/2 cup white wine
  • 2 tablespoons Project Angel Heart smoked paprika seasoning blend
  • 1/2 teaspoon kosher salt
  • Black pepper to taste
  • Lemon juice to taste
  • 1 tablespoon fresh chopped parsley
  • 2-3 tablespoons grated parmesan cheese
  • 1 pound pasta of your choice (pappardelle, penne, fettuccini, etc.)

Heat a large pot over medium-high heat. Once hot, add the olive oil, then add the pork and cook until browned.

Add the onions and garlic and cook until onions are soft. Add the chicken broth, tomato sauce (or red peppers), white wine, and smoked paprika seasoning blend. Season with salt and pepper to taste. Bring to a boil, then reduce heat and let simmer for 30-45 minutes.

When ready to serve, stir the lemon juice, fresh parsley, and parmesan cheese into the ragu. Spoon over pasta, add more cheese, and enjoy!

Project Angel Heart Smoked Paprika Seasoning Blend

Yield: 2 ounces.

This is enough for the recipe, plus a little leftover.

  • Basil .1oz
  • Oregano .2oz
  • Marjoram .1oz
  • Garlic, granulated .3oz
  • Onion, granulated .6oz
  • Smoked paprika .6oz
  • Fennel seed ground .1oz