Pork Ragu with Polenta + Ratatouille
Pork Ragu with Polenta + Ratatouille
Pork Ragu with Polenta + Ratatouille
Gluten Friendly

Pork Ragu with Polenta + Ratatouille

$37.91
Pork Ragu with Polenta + Ratatouille

Pork Ragu with Polenta + Ratatouille

$37.91
Description

Chef’s hidden veggie Ragu is a well-rounded family favorite! A classic Italian sauce paired with polenta for a balanced flavor profile.

  • Pork Shoulder in Vegetable Ragu Sauce (36 ounces) – Our pork is slow braised in San Marzena plum tomatoes, red wine, rosemary and thyme, then stewed in a ragu sauce made from tomatoes, roasted zucchini, yellow squash, mushroom, carrot, onion and garlic.
  • Cheesy Polenta (24 ounces) – Fontina and parmesan cheese melted into creamy polenta and topped with oregano, parsley and basil.
  • Ratatouille Vegetables (16 ounces) – Oven roasted yellow squash, zucchini, red onions, red peppers, garlic and tomatoes served over an eggplant puree.
  • Rotating Variety of Cookie Dough – not GF (5.8 ounces) – Rotating variety of cookie dough to bake up after dinner!

Spice level: mild

Serves: 4

Net Weight: 81.8 ounces

Nutrition

Pork Ragu Pan - Pork Shoulder, Whole Tomatoes

Whole Tomatoes (Vine-Ripened Fresh Plum Tomatoes, Tomato Juice, Fresh Basil Leaf, Salt And Naturally Derived Citric Acid), Fire Roasted Tomato(Vine Ripened Fire Roasted Diced Tomatoes, Tomato Juice, Sea Salt, Calcium Chloride, Citric Acid), Tomato Paste, Yellow Onion, Carrot, Celery, Mushroom, Yellow Squash, Zucchini, Garlic, Canola/Olive Oil Blend, Red Cooking Wine, White Cooking Wine, Celery Seed, Marjoram, Fennel, Rosemary, Thyme, Spices

Major Allergens: None. Not Made In An Allergen Free Facility.

Polenta Pan – Cornmeal, Vegetable Base

Vegetable Base (Juice Of Carrot, Celery And Tomato, Maltodextrin, Salt, Sugar, Onion Juice Concentrate, Yeast Extract, Cabbage Juice, Garlic Powder, Mushroom Extract, Spice, Natural Flavor), Butter (Milk), Milk, Parmesan Cheese (Pasteurized Part-Skim Cow’s Milk, Cheese Cultures, Salt, Enzymes), Powdered Cellulose, Natamycin), Fontina Cheese (Cultured Pasteurized Milk, Salt, Enzymes, Cellulose, Natamycin).

Major Allergens: Milk. Not Made In An Allergen Free Facility.

Ratatouille Pan - Eggplant Puree

Eggplant Puree (Eggplant, Canola/Olive Oil Blend, Lemon, Dijon Mustard, Parmesan Cheese, Red Cooking Wine, Parsley, Spices), Yellow Squash, Red Onion, Red Bell Pepper, Roasted Tomato (Tomatoes, Canola Oil, Vinegar, Garlic, Salt, Oregano)

Major Allergens: Milk. Not Made In An Allergen Free Facility.

 

Heating Instructions

From Frozen (50 minutes total):

  1. Preheat conventional oven to 425 degrees.
  2. Remove paper lids from the pans. Foil remains on pans while heating.
  3. Use a baking sheet to support pans. Place baking sheet on the middle rack of oven while heating.

Cook times:

  • Pork Ragu: 50 minutes total.
  • Polenta: 50 minutes total (last 10 minutes remove foil and heat uncovered).
  • Ratatouille: 40 minutes total.

Meal should be heated until internal temperature is 165 degrees F. Oven times may vary.

From Thawed (35 minutes total):

  1. Thaw your meal for at least 24 hours.
  2. Preheat conventional oven to 425 degrees.
  3. Remove paper lids from the pans. Foil remains on pans while heating.
  4. Use a baking sheet to support pans. Place baking sheet on the middle rack of oven while heating.

Cook times:

  • Pork Ragu: 35 minutes total.
  • Polenta: 35 minutes total (last 5 minutes remove foil and heat uncovered).
  • Ratatouille: 25 minutes total.

Meal should be heated until internal temperature is 165 degrees F. Oven times may vary.